Beef and Mung Bean Sprout Soup recipe - ingredients, nutrition and when to eat it
This is a light, clear soup made with beef, mung bean sprouts, and Korean radish. It is perfect for a weekday lunch or dinner when you crave a warm, soothing…
This is a light, clear soup made with beef, mung bean sprouts, and Korean radish. It is perfect for a weekday lunch or dinner when you crave a warm, soothing bowl.
Soups & stews · 30 minutes to cook
Nutrition (per 702.3g serving): 201 kcal · protein 15.1g · carbohydrate 11g · fat 11.5g · sodium 1182.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mung bean sprouts wilt considerably when cooked too long, so add them near the end to keep them crisp.
Tips: Starting the beef in cold water allows its flavor to gently infuse the broth.
Tips: Simmer the radish until translucent to give the broth a subtle sweetness.
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Ingredients (1 serving)
- Beef brisket — 60 g
- Mung bean sprouts — 80 g
- Korean radish — 1 piece
- Large green onion — 0.5 pc
- Garlic — 2 pc
- Dried kelp — 1 sheet
- Water — 2 cup
- Soy sauce — 0.7 Tbsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp