Gyeongsang-style Spicy Beef Soup recipe - ingredients, nutrition and when to eat it
This Gyeongsang-style soup is made by slowly simmering beef and Korean radish, then adding soybean sprouts and Korean chili flakes for a spicy finish.
This Gyeongsang-style soup is made by slowly simmering beef and Korean radish, then adding soybean sprouts and Korean chili flakes for a spicy finish. Served with rice, it makes a hearty lunch or dinner on a cold day.
Soups & stews · 35 minutes to cook
Tips: Korean chili flakes can turn bitter if stir-fried too long over high heat, so cook them briefly over low heat.
Tips: Add the soybean sprouts near the end to keep them crisp.
Tips: If the beef brisket releases a lot of fat, lightly skim it from the surface after simmering.
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Ingredients (1 serving)
- Beef brisket — 80 g
- Daikon radish — 100 g
- Soybean sprouts — 60 g
- Beef stock — 300 ml
- Green onion — 20 g
- Garlic — 2 pc
- Korean chili flakes — 1 Tbsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Salt — 0.5 tsp