Beef Brisket and Mung Bean Sprout Soup recipe - ingredients, nutrition and when to eat it
This Korean soup is made with beef brisket, mung bean sprouts, and green onion simmered in a spicy broth.
This Korean soup is made with beef brisket, mung bean sprouts, and green onion simmered in a spicy broth. The savory beef, crunchy sprouts, and peppery broth make it a satisfying choice for lunch or dinner.
Soups & stews · 25 minutes to cook
Tips: After adding the mung bean sprouts, keep the lid on as much as possible to help prevent a strong raw smell.
Tips: Briefly stir-fry the gochugaru over low heat so it releases its nutty aroma without burning.
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Ingredients (1 serving)
- Brisket point — 80 g
- Bean sprouts — 1 handful
- Green onion — 0.5 stalk
- Garlic — 1 tsp
- Korean chili flakes — 1 Tbsp
- Soy sauce — 1 Tbsp
- Water — 500 ml
- Sesame oil — 1 tsp
- Salt — 1 pinch