Spicy Beef and Mung Bean Sprout Soup recipe - ingredients, nutrition and when to eat it
This spicy soup is made by simmering beef and mung bean sprouts with a chili seasoning.
This spicy soup is made by simmering beef and mung bean sprouts with a chili seasoning. The beef is tender and the sprouts stay crisp, making it great for serving over rice on a chilly day for lunch or dinner.
Soups & stews · 40 minutes to cook
Tips: Briefly toast the gochugaru over low heat to bring out its aroma without burning it.
Tips: Add the mung bean sprouts at the end and avoid cooking them for too long to keep them crisp.
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Ingredients (1 serving)
- Lean beef — 100 g
- Mung bean sprouts — 1 handful
- Green onion — 0.5 pc
- Garlic — 2 pc
- Korean chili flakes — 1 Tbsp
- Sesame oil — 1 tsp
- Soy sauce — 1 Tbsp
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Water — 500 ml