Korean Beef & Mung Bean Sprout Stew

Name: Korean Beef & Mung Bean Sprout Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: beef brisket 300 g; mung bean sprouts 250 g; Korean radish 180 g; oyster mushrooms 120 g; green onion 60 g; soup soy sauce 1.5 tbsp; Korean chili flakes 1 tbsp; minced garlic 1 tbsp; water 950 ml

Quick answer

Total time: 40 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Brisket simmered in plain water, with the foam skimmed off, makes a clear broth that a spoonful of gochugaru turns spicy.

The 250 g of mung bean sprouts go in at the very end for two minutes at most, which keeps them crisp against the soft beef. It is ladled hot over rice.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Cut 300 g beef brisket into bite-size pieces, soak it in cold water for 10 minutes, then drain well.

This first step reduces foam and off-flavors, giving the stew a cleaner-tasting broth.
2

Put 950 ml water and the drained brisket in a pot and bring it to a strong boil over high heat.

Once boiling, lower to medium heat and skim off all foam with a ladle.
3

Slice 180 g Korean radish into 2 cm half-moons and add it to the pot.

Stir in 1 tablespoon minced garlic and 1.5 tablespoons soup soy sauce, then simmer over medium-low heat for 12 minutes.
4

When the radish looks partly translucent and the brisket yields when pressed with chopsticks, tear in 120 g oyster mushrooms.

Stir in 1 tablespoon Korean chili flakes and simmer 3 more minutes so the seasoning disperses.
5

Add 250 g mung bean sprouts and press them gently so they sit in the broth.

Return the stew to a boil over high heat, then cook for no more than 2 minutes to keep the sprouts crisp.
6

Add 60 g diagonally sliced green onion and simmer for just 1 more minute.

Taste the broth for saltiness from the soup soy sauce, adjust only if needed, and serve hot over steamed rice.