Spicy Korean Beef and Bean Sprout Soup (So-gogi Kongnamul Guk)
A Hearty and Spicy Beef and Bean Sprout Soup, Perfect for Chilly Days
A comforting bowl of Korean Beef and Bean Sprout Soup, especially welcome during the cold winter months. When side dishes are served cold from the refrigerator, a warm soup makes the meal complete. This recipe combines the humble yet satisfying bean sprouts with nutritious beef for a wonderfully spicy and deeply flavorful soup. It’s a simple yet incredibly hearty dish that will warm you from the inside out.
Ingredients- 1 Tbsp sesame oil
- 1/2 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1 stalk green onion (white and green parts separated)
- 2 Tbsp gochugaru (Korean chili flakes)
- 300g beef (for soup, e.g., brisket or flank)
- 4 Tbsp guk-ganjang (Korean soup soy sauce)
- 400g bean sprouts (1 standard package)
Cooking Instructions
Step 1
Heat a pot over medium heat and add 1 Tbsp sesame oil and 1/2 Tbsp cooking oil. Add 1 Tbsp minced garlic and the thinly sliced white parts of 1 green onion. Sauté for 1-2 minutes until fragrant, creating a flavorful base.
Step 2
Add 2 Tbsp gochugaru (Korean chili flakes) to the pot and stir quickly over low heat for about 30 seconds, being careful not to burn it. This step toasts the chili flakes to bring out their vibrant color and depth of flavor.
Step 3
Rinse the 300g of beef briefly under running water in a sieve to remove excess blood. Pat the beef dry thoroughly. Add the beef to the pot and stir-fry until it’s mostly cooked through and has changed color.
Step 4
Once the beef is nearly cooked, add 4 Tbsp guk-ganjang (Korean soup soy sauce) and continue to stir-fry. This seasons the beef and builds a richer base for the soup.
Step 5
Pour in 8 cups (approximately 1.6 liters) of water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 10-15 minutes to allow the flavors to meld and the beef to become tender.
Step 6
Add the 400g of washed bean sprouts to the pot. Cover the pot again and continue to simmer. Cooking with the lid on helps to prevent the bean sprouts from developing an unpleasant smell.
Step 7
When the bean sprouts are tender and translucent, add the sliced green parts of the green onion. Taste the soup and adjust the seasoning with a pinch of salt and pepper if needed. Your delicious and invigorating spicy beef and bean sprout soup is ready to be served!
