Rich and Hearty Beef and Bean Sprout Soup
Beef and Bean Sprout Soup # Korean Rice Soup # Flavorful Broth Dish # Home Cooking Recipe
Introducing a deeply flavorful and nourishing Beef and Bean Sprout Soup that the whole family will love! The combination of tender beef and crisp bean sprouts is exceptional, and the savory, slightly spicy broth will fill you up. It’s perfect for a weekend brunch or as a hangover cure! Enjoy it by adding rice and a dollop of kimchi, or break a soft-boiled egg yolk into it for a delicious twist. This simple yet nutrient-packed one-bowl meal promises a satisfying dining experience.
Main Ingredients- Beef (for soup) 300g
- Bean sprouts 270g
- Napa cabbage leaves 3 leaves
- Oyster mushrooms 2 clusters
- Green onion 1.5 stalks
- Chili peppers (e.g., Korean green chili or red chili) 3 peppers
Seasonings and Broth Ingredients- Gochugaru (Korean chili flakes) 4 Tbsp
- Guk-ganjang (Korean soup soy sauce) 3 Tbsp
- Minced garlic 2 Tbsp
- Salt 1 Tbsp (for adjusting seasoning)
- Sesame oil 2 Tbsp
- Water (for broth) about 1/2 of the pot’s volume
- Dried anchovies (for broth, optional, for deeper flavor) a handful
- Gochugaru (Korean chili flakes) 4 Tbsp
- Guk-ganjang (Korean soup soy sauce) 3 Tbsp
- Minced garlic 2 Tbsp
- Salt 1 Tbsp (for adjusting seasoning)
- Sesame oil 2 Tbsp
- Water (for broth) about 1/2 of the pot’s volume
- Dried anchovies (for broth, optional, for deeper flavor) a handful
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly and drain them. Cut the Napa cabbage leaves into bite-sized pieces.
Step 2
If making broth, prepare a handful of medium-sized dried anchovies. Trim the tough ends off the oyster mushrooms and either shred them or cut them into bite-sized pieces. Slice the green onions diagonally.
Step 3
Place the beef for soup in a pot and spread it out. Sprinkle gochugaru (4 Tbsp), guk-ganjang (3 Tbsp), and sesame oil (2 Tbsp) over the beef. Stir-fry over high heat until the beef is fragrant. Immediately add water, filling the pot about halfway, and bring to a boil. (If using anchovies for broth, add them now.)
Step 4
Use scissors to cut the cooked beef into bite-sized pieces. (If you added anchovies for broth, remove and discard them once the broth starts boiling.)
Step 5
Once the broth is boiling vigorously, add the prepared bean sprouts and Napa cabbage. Stir well to combine. Cover the pot and let it simmer until the bean sprouts are cooked.
Step 6
When the bean sprouts are crisp-tender, add the prepared oyster mushrooms and cook together.
Step 7
Finally, add the diagonally sliced green onions generously.
Step 8
Add the chopped chili peppers (such as Korean green or red chilies) from your freezer, and stir in the minced garlic (2 Tbsp). If you prefer a spicier soup, use Korean green chilies.
Step 9
Taste the soup and add salt if needed to adjust the seasoning. Let it simmer for a little longer to allow all the flavors to meld together.
Step 10
Your spicy and refreshing Beef and Bean Sprout Soup is ready! Serve it piping hot.
