Korean Beef Bean Sprout Soup
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Sogogi sukju-guk is a quick Korean soup where seared beef and crisp mung bean sprouts come together in a clear, invigorating broth.
Read more
The beef brisket is first stir-fried in sesame oil to render its fat and deepen its flavor, then water is added and brought to a rolling boil. Bean sprouts enter the pot only in the final minutes so they retain their signature crunch - the plump heads snap between the teeth while the slender tails wilt just enough to release moisture that lightens and clarifies the broth. The contrast between the beefy richness and the sprouts' clean, almost grassy freshness keeps the soup feeling bright rather than heavy. Soup soy sauce and a spoonful of minced garlic round out the seasoning without masking the main ingredients. Because bean sprouts lose their texture quickly once overcooked, the soup is best ladled into bowls the moment it is done. Koreans often spoon it over steamed rice for a fast, satisfying meal that feels both nourishing and easy on the stomach.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Soak the beef brisket in cold water for 10 minutes to draw out excess blood, then pat it dry and slice it thinly.
Cut the onion and green onion into manageable pieces so they season the broth evenly.
- 2Control
Warm 1 teaspoon sesame oil in a pot over medium heat.
Add 300 g sliced beef and stir-fry for about 2 minutes, just until the surface changes color and the nutty aroma rises without letting the sesame oil scorch.
- 3Control
Add 1400 ml water and 120 g onion, then bring the pot to a full boil over high heat.
Lower to medium heat and simmer for 15 minutes, skimming foam as it rises to keep the broth clear.
- 4Heat
Rinse 300 g bean sprouts and drain well, then add them with 1 tablespoon minced garlic.
Once the broth returns to a boil, cook for only about 5 minutes so the sprout heads stay crisp and do not develop a harsh flavor.
- 5Control
Add the 2 tablespoons soup soy sauce in two portions, tasting after the first addition for better salt control.
Adjust with 1/2 teaspoon salt as needed, then add 50 g green onion and simmer 2 more minutes.
- 6Finish
Turn off the heat when the sprout stems look slightly translucent but the heads still feel firm.
Let the soup rest for only 3 minutes, then serve right away so the sprouts do not soften and the broth stays bright.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Broth base made with beef brisket sautéed in sesame oil and onion
- Finish cue
- Turn off the heat when the sprout stems look slightly translucent but the heads still feel firm.
- Avoid this
- Overcooking bean sprouts can bring out unpleasant flavors.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 9 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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