Spicy Beef and Mung Bean Sprout Soup recipe - ingredients, nutrition and when to eat it
This soup combines savory thinly sliced beef with crisp mung bean sprouts in a spicy broth. It’s a hearty choice for lunch or dinner with a bowl of rice.
Soups & stews · 20 minutes to cook
Tips: Add the mung bean sprouts at the end and cook them briefly to keep their crunch.
Tips: If the beef releases a lot of fat, remove some after sautéing it so the broth feels lighter.
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Ingredients (1 serving)
- Thinly sliced beef brisket — 100 g
- Mung bean sprouts — 100 g
- Beef stock — 350 ml
- Daikon radish — 50 g
- Green onion — 0.3 pc
- Garlic — 2 clove
- Korean chili flakes — 1 tsp
- Soy sauce — 1 Tbsp
- Salt — 0.5 tsp
- Black pepper — 0.1 tsp
- Water — 100 ml