Clear and Spicy Beef and Bean Sprout Soup (So-gogi Kongnamul-guk)
A Refreshing Beef and Bean Sprout Soup with Seasonal Radish
Enjoy a refreshing and slightly spicy Korean beef and bean sprout soup, enhanced with the natural sweetness of seasonal radish. This soup is known for its clear, invigorating broth, making it a perfect dish for a healthy breakfast, a light lunch, or even as a hangover cure. Follow these simple, detailed steps to create a comforting bowl of soup.
Beef and Bean Sprout Soup Ingredients- 200g Korean beef brisket or soup cut (ensure blood is well-drained)
- 200g fresh bean sprouts
- 1 piece of Korean radish (about 1/4 of a small radish, thinly sliced into bite-sized pieces)
- 1/2 bunch of green onions (chopped)
- 2 Korean green chilies (chopped, for spiciness)
- 1/2 red chili (chopped, for color and mild heat)
- 1 Tbsp minced garlic
- 8 cups water (approx. 1.6 liters)
Seasoning- 2 Tbsp soup soy sauce (Guk-ganjang)
- 1/2 Tbsp salt (adjust to taste)
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 1/2 Tbsp salt (adjust to taste)
Cooking Instructions
Step 1
Begin by preparing your ingredients. Thoroughly rinse the beef under cold water and pat it dry with paper towels to remove as much blood as possible. This step is crucial for a clean-tasting broth. Slice the Korean radish into thin, bite-sized pieces (about 0.3 cm thick). Chop the green onions and chilies. Have your minced garlic ready.
Step 2
To create a flavorful broth, place the prepared beef and 8 cups of water in a pot. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20 minutes. Skim off any foam or impurities that rise to the surface during cooking to ensure a clear broth. After simmering, strain the beef broth through a fine-mesh sieve or cheesecloth into another pot. (Optional tip: Place the minced garlic in a small sieve and steep it in the broth while it simmers to infuse the flavor without having garlic bits in the soup.)
Step 3
Once the broth is ready, add the sliced radish to the pot and bring it to a boil. Cook until the radish becomes slightly translucent. Then, add the washed bean sprouts and the chopped stems of the green onions. Cook for another 3 minutes. Be careful not to overcook the bean sprouts, as they can become mushy and develop an unpleasant odor.
Step 4
Now, it’s time to season the soup. Stir in 2 tablespoons of soup soy sauce (Guk-ganjang) and 1/2 tablespoon of salt. Taste and adjust the seasoning as needed – you can add more salt or soy sauce if you prefer. Finally, add the chopped green onions, green chilies, and red chili. Bring the soup to a gentle boil for just a minute more.
Step 5
Your refreshing and subtly spicy Beef and Bean Sprout Soup is ready to be served! Enjoy this comforting and healthy soup with a bowl of warm rice. The clear, invigorating broth, tender beef, and crisp bean sprouts create a delightful combination that’s perfect for any meal.
