Korean Beef Bean Sprout Soup
Sogogi sukju-guk is a quick Korean soup where seared beef and crisp mung bean sprouts come together in a clear, invigorating broth. 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.
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Instructions
- 1
Soak brisket in cold water for 10 minutes to remove blood, then slice thinly.
- 2
Heat sesame oil in a pot and stir-fry beef for 2 minutes over medium heat.
- 3
Add water and onion, bring to a boil, skim foam, and simmer for 15 minutes.
- 4
Add bean sprouts and minced garlic, cooking for 7 minutes to keep a slight crunch.
- 5
Season with soup soy sauce and salt, then add green onion and cook 2 more minutes.
- 6
Turn off heat, let it rest for 3 minutes, and serve.
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