Spicy Kongnamul Sogogi Guk (Beef Bean Sprout Soup)
A Gyeongsang-do style hangover soup made by simmering seasoned beef with Korean radish and soybean sprouts.
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 →
Seasoned beef and Korean radish are stir-fried, then simmered with kelp broth and soybean sprouts. The refreshing combination of soybean sprouts and radish delivers a spicy, satisfying broth that is great for hangovers.
- Servings
- 3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Beef150 g (soup cuts)
- Korean radish (mu)150 g
- Soybean sprouts100 g
- Large green onion (daepa)1 stalk
- Kelp broth6 cups
- Toasted sesame oil2 tbsp
Meat seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))1 tbsp
- Minced garlic1 tbsp
- Soup soy sauce (guk-ganjang) (or soup soy sauce (guk-ganjang), soup soy sauce (guk-ganjang))1/2 tbsp
- Ground black peppera little
Final Seasoning
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Salt1 tsp
- It is good to use kelp broth made by steeping a 15 cm square piece of dried kelp in 6 cups of water for at least 30 minutes.
Steps
1. Soak the beef soup cuts in cold water to draw out the blood, drain well, and mix gently by hand with all the seasoning ingredients.
2. Prepare two small handfuls of soybean sprouts, cut the Korean radish into bite-sized thin squares to make about two handfuls, and slice the large green onion into large pieces.
3. In a pan drizzled with 2 tbsp of toasted sesame oil, add the beef and radish and stir-fry until the beef is fully cooked.
If you want a spicier, sharper taste, you can stir-fry in chili oil instead.
2. Pour in 6 cups of kelp broth...
It is good to use kelp broth made by steeping a 15 cm square piece of dried kelp in 6 cups of water for at least 30 minutes.
5. Boil until the radish is cooked thoroughly and tender.
6. Add the soup soy sauce.
7. Add the soybean sprouts and large green onion together and boil until everything is cooked.
8. Add a little salt to adjust the seasoning, then simmer for just a short while longer before serving.
Ppunwife's tips
- If you want a spicier, sharper taste, you can stir-fry in chili oil instead.
- It is good to use kelp broth made by steeping a 15 cm square piece of dried kelp in 6 cups of water for at least 30 minutes.
FAQ
How can I make it spicier and sharper?
Stir-frying the beef and radish in chili oil instead of toasted sesame oil will give it a much spicier flavor.
How do I make the kelp broth used for the soup?
You can prepare it by steeping a square piece of dried kelp measuring about 15 cm in 6 cups of water for at least 30 minutes.
What prep is needed for the beef soup cuts before cooking?
Soak them in cold water first to remove the blood, drain the moisture, and toss them with the meat seasoning ingredients before using.
