Simple and Delicious Seasoned Soybean Sprouts Stew (Siraeguk)
Easy Siraeguk Recipe: A Comforting Korean Traditional Stew
Whip up a nourishing and incredibly comforting bowl of Siraeguk, a traditional Korean stew made with dried soybean sprouts. It’s perfect for a light yet satisfying meal that’s gentle on the stomach.
Main Ingredients- Dried soybean sprouts (Siraegi) 250g (after soaking)
- Green onion 1/4 stalk (approx. 30g)
Broth Ingredients- Anchovies for broth 10 pieces
- Water 1000ml (4 cups)
Seasoning- Doenjang (Korean soybean paste) 2 Tbsp
- Minced garlic 1/2 Tbsp
- Gochugaru (Korean red pepper flakes) 1/2 Tbsp
- Anchovies for broth 10 pieces
- Water 1000ml (4 cups)
Seasoning- Doenjang (Korean soybean paste) 2 Tbsp
- Minced garlic 1/2 Tbsp
- Gochugaru (Korean red pepper flakes) 1/2 Tbsp
Cooking Instructions
Step 1
Prepare the anchovy broth. Pour 1000ml of water into a pot, add the anchovies for broth, and simmer over medium heat for about 5 minutes. Remove and discard the anchovies to create a clear broth.
Step 2
Rinse the dried soybean sprouts thoroughly. Cut them into bite-sized pieces (about 3-4cm in length) and place them in a bowl. Add 2 Tbsp of doenjang, 1/2 Tbsp of gochugaru, and 1/2 Tbsp of minced garlic to the sprouts.
Step 3
Gently massage the soybean sprouts with the seasoning using your hands until well combined. It’s important to ensure the seasoning is evenly distributed throughout the sprouts.
Step 4
Add all of the seasoned soybean sprouts to the prepared anchovy broth. Allow the sprouts to meld with the broth.
Step 5
Bring the stew to a gentle boil. Once it starts simmering, thinly slice the green onion and add it to the pot. Continue to simmer for a few more minutes until the flavors have melded. Your delicious Siraeguk is now ready! For an extra nutty flavor, consider adding perilla powder (deulkkae garu) at this stage.
