Description
Warm up with a bowl of Korean Spicy Beef Vegetable Soup. This comforting and flavorful soup features tender beef, zesty gochujang, and a variety of fresh vegetables, all simmered together for a hearty and satisfying dish.
Ingredients
Beef and Broth:
1 tablespoon sesame oil, 1 pound beef brisket or flank steak (sliced thinly), 4 cups water, 4 cups beef broth,
Seasonings:
2 tablespoons gochugaru (Korean red chili flakes), 1 tablespoon gochujang (Korean chili paste), 2 tablespoons soy sauce, 1 tablespoon minced garlic, 1 teaspoon grated ginger,
Vegetables:
1 small onion (sliced), 1 zucchini (julienned), 1 cup Napa cabbage (chopped), 1/2 cup bean sprouts, 1 green onion (sliced),
Additional:
1 teaspoon salt (or to taste), 1/4 teaspoon black pepper, Optional: tofu cubes or glass noodles
Instructions
- Sear the Beef: Heat sesame oil in a large pot, add beef slices, and brown them.
- Season and Simmer: Add garlic, ginger, onion, gochugaru, gochujang, soy sauce. Pour in water and broth, simmer for 20–25 minutes.
- Add Vegetables: Put in zucchini, cabbage, bean sprouts, cook for 10 minutes.
- Finish and Serve: Stir in green onion, adjust seasoning, and serve hot. Optional: add tofu or glass noodles.
Notes
- For extra heat, add more gochugaru or chili oil.
- You can use stew beef or shaved ribeye instead of brisket.
- This soup pairs well with steamed rice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 4g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg
