Korean · Dinner
Beef and Egg Soup
A Korean home-style soup built on beef-and-anchovy broth simmered with radish and scallion, finished by cracking an egg directly into the pot so it poaches gently in the hot liquid. Seasoned with soy sauce, garlic and sesame oil, it is served hot with steamed rice on the side.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
312Calories
26.4gProtein
18.6gFat
9.8gCarbs
3.2gSugar
1.6gFiber
1580mgSodium
410mgChol
5.4gSat Fat
620mgPotassium
75mgCalcium
3.4mgIron
1.9mcgVitamin B12
8mgVitamin C
low-carb
low-calorie
rich-umami
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Prep
Slice beef sirloin thinly against the grain and daikon into half-moons. Crack egg into a small bowl and set aside.
2
Heat vegetable oil in a small pot over medium heat and sauté garlic and beef for 2 minutes until meat loses pink color.
3
Add daikon, beef stock, water, and soy sauce to the pot; bring to a boil, then reduce to medium and simmer for 12 minutes until radish softens.
4
Swirl broth gently with a spoon, season with salt and pepper, pour beaten egg in a thin stream, drizzle sesame oil over top, and cover on low for 1 minute until egg sets into ribbons.
5
Plate
Ladle soup into a deep bowl and scatter scallion slices over the top. Serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 eggs (50g)
- 5 oz140g beef sirloin
- 7 oz200g daikon radish
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 2 cup480ml beef stock
- 1 cup240ml water
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
