Korean · Dinner
Spicy Beef and Vegetable Soup
Korean-style beef and vegetable soup built on a gochugaru-and-doenjang broth simmered with beef sirloin, radish, zucchini, and scallion. The base is deglazed with soy sauce and garlic, then finished with sesame oil for a spicy, savory bowl served hot with steamed rice on the side.
$6
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
478Calories
38.2gProtein
18.9gFat
36.8gCarbs
7.9gSugar
4.3gFiber
1875mgSodium
112mgChol
6.1gSat Fat
1120mgPotassium
95mgCalcium
4.8mgIron
2.9mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
all-time-classics
Instructions
1
Prep
Slice the beef sirloin thinly against the grain; cut the daikon into thin rectangles and zucchini into half-moons; mince the garlic; cut the scallions into 2-inch pieces and set aside.
2
Bloom
In a medium pot over medium heat, combine the garlic, gochugaru, gochujang, and doenjang with a splash of beef stock, stirring for 1 minute until toasted.
3
Sear
Add the beef to the pot and stir over medium-high heat for 2 to 3 minutes until the outside is no longer pink.
4
Simmer
Pour in the remaining beef stock and daikon, bring to a boil over high heat, then lower to medium and simmer uncovered for 20 minutes until daikon turns translucent at the edges.
5
Finish
Add the zucchini and bean sprouts and simmer over medium heat for 5 minutes until zucchini is tender, then stir in soy sauce, sesame oil, salt, pepper, and scallions.
6
Plate
Ladle the soup into a deep bowl and serve hot alongside the cooked white rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 3 cups720ml beef stock
- 7 oz200g daikon radish
- 5 oz140g zucchini
- 1 cup70g bean sprouts
- 44 scallions
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp gochugaru
- 2 tsp2 tsp gochujang
- 2 tsp2 tsp doenjang
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 cup190g cooked white rice, to serve
