Beef and Bean Sprout Soup
Lean beef slices are quickly simmered with bean sprouts in a spicy broth, this beef and bean sprout soup brings a Korean comfort when you need it. serve with rice and kimchi.
Ingredients
- 1 lb beef ribeye or sirloin steak
- 16 oz 450g bean sprouts cleaned
- 1 large Asian leek or 3 green onion sliced
- 2 tbsp Korean soup soy sauce (gukganjang)
- 2 tsp sesame oil
- 2 garlic cloves minced
- 1 dried sea kelp (dashima)
- 6 cups water
- 1 tbsp Korean chili flakes (gochugaru)
- 1 tbsp Korean anchovy sauce
- freshly ground black pepper
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.