Beef Brisket, Bean Sprout, and Kimchi Soup recipe - ingredients, nutrition and when to eat it
This spicy soup gets its rich flavor from beef brisket fat mingling with bean sprouts and kimchi. It makes a hearty dinner served with rice.
Soups & stews · 20 minutes to cook
Tips: Adjust the amount of soy sauce to suit how fermented the kimchi is.
Tips: Keep the lid on while the bean sprouts cook to reduce any raw, beany smell.
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Ingredients (1 serving)
- Thinly sliced beef belly — 80 g
- Soybean sprouts — 100 g
- Napa cabbage kimchi — 80 g
- Water — 450 ml
- Green onion — 0.3 pc
- Garlic — 1 clove
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 0.5 Tbsp