Spicy and Refreshing Beef and Bean Sprout Soup (Soegogi Kongnamul Guk)
How to Make Hearty Korean Beef and Bean Sprout Soup
As the weather turns chilly and you start to feel a hint of a cold, this hearty Beef and Bean Sprout Soup is perfect for a warming dinner with your family. It’s wonderfully spicy and has a refreshing broth that’s incredibly satisfying. Enjoy a bowl of this comforting soup that pairs perfectly with rice!
Main Ingredients- 300g Bean Sprouts
- 1/2 block Firm Tofu
- 1/2 stalk Green Onion
- 8 cups Beef Broth (approx. 1.6 liters)
For the Beef Broth- 300g Beef (brisket or flank steak)
- 2 sheets Dried Kelp (10cm x 10cm)
- 0.5 Tbsp Whole Peppercorns
- 3 liters Water
Seasoning and Flavoring- 1 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Fish Sauce (Kanari or anchovy) or Tuna Extract
- Salt to taste
- Ground Black Pepper to taste
- 300g Beef (brisket or flank steak)
- 2 sheets Dried Kelp (10cm x 10cm)
- 0.5 Tbsp Whole Peppercorns
- 3 liters Water
Seasoning and Flavoring- 1 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Fish Sauce (Kanari or anchovy) or Tuna Extract
- Salt to taste
- Ground Black Pepper to taste
Cooking Instructions
Step 1
The beef brisket, key for the broth, is cut into a broad shape along the grain. You can see the thin layers of fat distributed along the grain, which contribute to the rich flavor of the soup.
Step 2
Soak the beef in cold water for about 3-4 hours to remove any blood. Changing the water 2-3 times during this process helps ensure a clean-tasting broth.
Step 3
Place the rinsed beef and 3 liters of water in a pot. Bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently. This slow simmering is essential for extracting deep flavors for the broth.
Step 4
When the broth starts to boil, add the 2 sheets of dried kelp and simmer for about 5 minutes. It’s best to remove the kelp after this time, as overcooking can make it bitter.
Step 5
After removing the kelp, cover the pot and continue to simmer the beef gently for over an hour. The goal is to reduce the broth by about half, concentrating its flavor. Once done, skim off any excess fat to get a clear broth. Shred the cooked beef along the grain into bite-sized pieces. This process should yield approximately 8 cups of clear, rich beef broth.
Step 6
In a separate pot, add the shredded beef along with 1 Tbsp sesame oil, 1 Tbsp minced garlic, and 2 Tbsp gochugaru. Sauté over medium-low heat, stirring constantly, until fragrant and slightly toasted, being careful not to burn the ingredients. This step enhances the beef’s flavor, making the soup even richer.
Step 7
Once the beef is nicely sautéed, carefully pour in the 8 cups of prepared beef broth.
Step 8
Add the rinsed bean sprouts (about 3 handfuls) and bring the soup to a boil. You can cover the pot while the bean sprouts cook, or leave it uncovered from the start. Covering helps retain their crispness, while leaving it uncovered can help reduce any fishy odor.
Step 9
Continue to boil until the bean sprouts are fully cooked and all the flavors have melded together. Then, season the soup with 3 Tbsp of fish sauce or tuna extract. Adjust the seasoning with salt and ground black pepper as needed. Using tuna extract or Korean soy sauce can add more umami. The soup is particularly delicious when seasoned with tuna extract.
Step 10
Finally, add the tofu cut into bite-sized pieces and the diagonally sliced green onion. Simmer for another moment, and your spicy and refreshing Beef and Bean Sprout Soup is ready!
