Brisket and Soybean Sprout Rice Soup recipe - ingredients, nutrition and when to eat it
This hearty Korean soup is made with brisket and soybean sprouts in a spicy broth and served with rice.
This hearty Korean soup is made with brisket and soybean sprouts in a spicy broth and served with rice. The rich, savory beef pairs well with the sprouts’ crisp texture. It’s a warming choice for lunch or dinner on a chilly day.
Soups & stews · 25 minutes to cook
Tips: Cook the soybean sprouts with the lid on to reduce their raw, beany smell.
Tips: If the brisket releases a lot of fat, you can spoon some off after stir-frying.
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Ingredients (1 serving)
- Beef Brisket — 80 g
- Soybean Sprouts — 120 g
- Rice — 1 bowl
- Beef Broth — 400 ml
- Korean Chili Flakes — 1 Tbsp
- Gochujang — 0.5 Tbsp
- Garlic — 1 tsp
- Green Onion — 0.3 pc
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g