Korean Beef Bean Sprout Soup

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.

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.

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.

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.

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.

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.