Korean · Dinner
Beef and Bean Sprout Soup
Korean beef broth simmered with brisket, bean sprouts, and gochugaru until deeply savory and lightly spiced. Soy sauce and garlic season the base while scallion and sesame oil finish it. Served hot in a deep bowl, the soup carries a clean, peppery heat and tender shredded beef throughout.
$5
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
383Calories
37.1gProtein
21.1gFat
10.9gCarbs
4.9gSugar
2.6gFiber
2216mgSodium
127mgChol
8.2gSat Fat
857mgPotassium
82mgCalcium
5.1mgIron
2.6mcgVitamin B12
11mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
protein-rich
spice-route
hidden-gems
low-calorie
Instructions
1
Prep
Slice the beef brisket thinly against the grain, mince the garlic, and rinse and trim the bean sprouts.
2
Sear
Heat the sesame oil in a medium pot over medium-high heat and sear the brisket slices for 2 minutes until browned and no longer raw.
3
Simmer
Pour the beef stock into the pot, add soy sauce, and bring to a boil over high heat, then reduce to medium-low and simmer 25 minutes until beef is tender.
4
Add
Stir the garlic and gochugaru into the pot, add the bean sprouts, and simmer uncovered over medium heat for 8 minutes until sprouts turn translucent.
5
Finish
Season with salt and black pepper, tasting and adjusting until balanced, then ladle into a deep bowl and scatter scallion over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g beef brisket
- 4 cups360g bean sprout
- 6 cloves6 cloves garlic
- 2 tsp2 tsp gochugaru
- 2 tbsp2 tbsp soy sauce
- 22 scallion
- 3 1/2 cups824ml beef stock
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
