Kongnamul Soegogi Guk (Beef and Soybean Sprout Soup)
A spicy hangover soup made by simmering beef, radish, and soybean sprouts in chili oil and kelp broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This refreshing 4-serving soup is simmered with soybean sprouts and Korean radish, offering a spicy, hearty flavor reminiscent of yukgaejang. Clean kelp-infused broth is used instead of anchovy broth to bring out the natural umami of the beef. If cooked clear without Korean chili flakes, it makes a gentle breakfast or mild hangover soup.
- Servings
- 4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Beef150 g (stew cut)
- Korean radish (mu)120 g
- Soybean sprouts150 g
- Large green onion (daepa)2 stalks
- Chili oil1 tbsp
Kelp broth
- Dried kelp (dasima)5-6 pieces
- Water5 cups (1000 ml, 1 L, paper cups)
Beef seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tbsp
- Ground black pepper1 tsp
Seasoning
- Salt1 tsp
- Soup soy sauce (guk-ganjang)1 tsp
- Add a few pieces of dried kelp to 5 cups of cold water, let it steep for 1 hour, then bring to a gentle boil.
- Drain the blood from the beef and cut it into bite-size pieces.
Steps
Kelp broth works best for beef soup.
Anchovy broth mixes with the beef flavor, so it does not seem to taste as clean.
Add a few pieces of dried kelp to 5 cups of cold water, let it steep for 1 hour,
then bring to a gentle boil. Once it starts boiling, remove the kelp and set the broth aside.
I used stew cut beef. It is the most affordable cut of beef.
Cut the Korean radish into flat squares, drain the blood from the beef and cut it into bite-size pieces,
and slice the large green onion diagonally. Prepare about a handful of soybean sprouts.
Add the beef and Korean radish, then toss and massage with the seasoning ingredients above: gochugaru, mirin, ground black pepper, and minced garlic.
If you want a clean, mild flavor, you can skip the gochugaru.
Drizzle a little chili oil into the pot and stir-fry the seasoned beef and radish.
Once the beef is almost cooked through...
Pour in the prepared kelp broth and bring to a boil. Wait until the broth boils again.
Skim off any foam that rises to the surface. Season to taste with soup soy sauce and salt.
You may also season it with fish sauce according to your taste.
Add the soybean sprouts and large green onion, then bring to a boil once more.
Once the soybean sprouts are cooked through and the green onion wilts, it is ready.
The beef soup is finished. I made it spicy, but you can skip the gochugaru
and use just chili oil, so make it to suit your family's taste.
Ppunwife's tips
- Kelp broth works best for beef soup. Anchovy broth mixes with the beef flavor, so it does not seem to taste as clean.
- For the kelp broth, once it starts boiling, remove the kelp and set the broth aside.
- If you want a clean, mild flavor, you can skip the gochugaru.
- Skim off any foam that rises when the broth boils.
FAQ
Can I use anchovy broth as the soup base?
It can clash with the distinct flavor of beef and make the broth taste less clean, so it is best to use kelp-infused broth.
I cannot eat spicy food well. Can I adjust the heat?
You can leave out the gochugaru when seasoning and stir-fry with just chili oil, or make it clear for a less spicy, milder flavor.
Can I use seasonings other than salt or soup soy sauce?
Yes, you can also season it with fish sauce to your taste.
