Beef and Bean Sprout Soup
User Reviews
5
Beef and Bean Sprout Soup
Description
The soup begins with thin slices of ribeye beef marinated in Korean soup soy sauce, sesame oil, freshly ground black pepper, and garlic to infuse flavor before cooking. The beef is then cooked briefly before adding cold water and dried sea kelp, which imparts subtle umami and a light sea flavor to the broth.
After removing the kelp, a large amount of cleaned bean sprouts and sliced Asian leeks or green onions are added, along with Korean chili flakes and anchovy sauce, contributing mild heat and savory depth. The soup simmers gently, allowing the bean sprouts to maintain some crispness while absorbing the broth’s flavor.
This soup suits cold days or light meals requiring a warm, clear broth. It can be served simply as a nourishing starter or paired with rice or noodles to round out a meal.
Ingredients
- 1 lb ribeye steak or sirloin steak
- 16 oz bean sprouts cleaned, 450g
- 1 leek sliced, or 3 green onions, large, Asian
- 2 tbsp Korean soup soy sauce also known as gukganjang
- 2 tsp sesame oil
- 2 garlic minced, cloves
- 1 dried sea kelp aka dashima
- 6 cups water
- 1 tbsp gochugaru Korean chili flakes
- 1 tbsp anchovy sauce Korean
- black pepper freshly ground
Instructions
- Slice the beef thinly across the grain and place in a small mixing bowl. Add 1 tablespoon of Korean soy sauce for soup, sesame oil, black pepper, and garlic. Toss all together and set aside.
- Bring a heavy bottom pot to the medium heat. When the pot is hot, add the beef mixture and cook until the beef slices are no longer pink. Pour water and add the dried sea kelp, bring to boil. You will see some scums floating on top. Reduce the heat to low and scoop out the scums with a spoon.
- Remove the sea kelp and add the bean sprouts to the pot. Sprinkle Korean chili flakes and cover the pot with a lid. Simmer the soup for 15-20 minutes. (Do not open the lid during the simmering time)
- Add the Asian leeks (or green onions) to the pot and stir. Add anchovy sauce and simmer for another 3 minutes.
- Add1 tablespoon of Korean soy sauce for soup to season. Taste the soup and season more with Korean soy sauce for soup accordingly to your taste.
- Lastly sprinkle lots of freshly ground black pepper over the soup. Serve the soup hot with rice and kimchi as a side.
User Reviews
Overall Rating
5
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