5 from 12 votes
Beef and Bean Sprout Soup
Beef and Bean Sprout Soup combines thinly sliced marinated ribeye with fresh bean sprouts and aromatic leeks in a clear broth seasoned with Korean soy sauce, anchovy sauce, and spice from gochugaru. This soup offers tender beef and crisp bean sprouts in a comforting, mildly spicy broth enhanced by the savory depth of dried sea kelp and garlic, simmered to blend flavors without cloudiness.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
Course:
Soup
Cuisine:
Korean
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.
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