Hearty and Refreshing Beef and Bean Sprout Soup (So-gogi Kongnamul Muguk)
Spicy and Clear Beef and Bean Sprout Soup
This recipe for Beef and Bean Sprout Soup (So-gogi Kongnamul Muguk) yields a wonderfully refreshing broth, perfect for a chilly day. I’ve added chili powder to make it mildly spicy and deeply flavorful. A bowl of this soup with rice is so satisfying, you won’t need any side dishes! It’s a hearty and comforting meal.
Main Ingredients- 600g Korean Beef Brisket (or similar cut for soup, e.g., ‘Seol-do’), cut into bite-sized pieces
- 1/4 Korean Radish (Mu), about 300g
- 4 liters Water
- 1 bag Fresh Bean Sprouts (Kongnamul), about 200g
- 2 pieces Dried Kelp (Dasima), 5cm x 5cm squares
- 1 stalk Green Onion (preferably the white part)
Seasoning- 4 Tbsp Gochugaru (Korean chili powder), adjust to taste
- 1/3 cup Guk-ganjang (Korean soup soy sauce), about 80ml
- Salt, to taste
- Ground Black Pepper, to finish
- 4 Tbsp Gochugaru (Korean chili powder), adjust to taste
- 1/3 cup Guk-ganjang (Korean soup soy sauce), about 80ml
- Salt, to taste
- Ground Black Pepper, to finish
Cooking Instructions
Step 1
Begin by preparing the beef. For the best flavor and clarity, soak the beef brisket in cold water for 30 minutes to 1 hour to remove excess blood. This step is crucial for a clean-tasting broth.
Step 2
Place the blanched beef in a pot. Instead of discarding the water after a quick boil, I prefer to skim off any impurities and foam that rise to the surface as it starts to boil. Keep the lid off and watch closely to prevent boiling over, which can make your stovetop messy. This method helps maintain a clear broth.
Step 3
As the broth heats up and begins to foam, use a ladle to carefully skim off the impurities. It’s helpful to rinse the ladle in cold water between skimmin gs to remove the foam more effectively. You’ll notice foam accumulating in the center of the pot, so be thorough in skimming to achieve a clear stock.
Step 4
Once the beef has been simmered and impurities removed, transfer the liquid and beef to a slow cooker or a pot. Let it simmer gently for 3 to 4 hours to create a rich beef broth. Slow simmering allows the beef’s deep flavor to infuse into the broth, resulting in a much richer and more delicious soup base than quick boiling. Start on high heat until it boils, then reduce to low and let it simmer for 3-4 hours until the beef is tender and the broth is deeply flavored. Using enough beef and simmering for a long duration are key to a tasty beef soup.
Step 5
Wash the Korean radish and slice it thinly on an angle, similar to fish scales. This cutting method is said to enhance the flavor infusion compared to dicing it.
Step 6
Strain the rich beef broth and return it to a clean pot. Add the kelp and sliced radish. Bring to a rolling boil. Remove the kelp as soon as it starts boiling, and continue to simmer until the radish becomes transparent and tender. Cooked radish will release its sweetness into the broth.
Step 7
Once the radish is tender, add the fresh bean sprouts and simmer for just a short while longer. For soups, bean sprouts with plump bodies and removed heads are ideal for better texture. If using store-bought bean sprouts, it’s a good idea to gently remove any remaining heads for a cleaner soup. Be careful not to overcook the bean sprouts, as they can develop an unpleasant smell.
Step 8
Add the Gochugaru (Korean chili powder) to the broth to give it a spicy kick, and season with Guk-ganjang (Korean soup soy sauce) for umami. Using only Guk-ganjang can make the broth too dark and overpower the mild, savory flavor of the beef. Therefore, use Guk-ganjang moderately and adjust the saltiness with regular salt. This method ensures a beautiful color and a balanced flavor profile, highlighting the savory beef and refreshing bean sprouts.
Step 9
Just before serving, add the chopped green onions and a pinch of black pepper for aroma. Simmer for about 30 seconds after adding the green onions, then turn off the heat. This preserves the fresh aroma of the green onions, enhancing the overall flavor. Your delicious, savory, and refreshing Beef and Bean Sprout Soup is now ready! The radish and bean sprouts make the broth exceptionally crisp and invigorating.
