Korean Beef & Mung Bean Sprout Stew
This stew simmers beef brisket and mung bean sprouts together in a gochugaru-seasoned broth. The brisket renders a rich, meaty base, while the sprouts keep their crunch and add a fresh, clean note. Korean radish clarifies the broth, and oyster mushrooms contribute extra umami. Seasoned with soup soy sauce and chili flakes, the stew has a spicy kick that finishes clean on the palate.
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Instructions
- 1
Cut brisket into bite-sized pieces and soak in cold water for 10 minutes.
- 2
Boil brisket in water and skim off foam once it starts bubbling.
- 3
Add radish, minced garlic, and soup soy sauce; simmer for 12 minutes.
- 4
Add sprouts, oyster mushrooms, and chili flakes; cook 6 more minutes.
- 5
Add green onion, finish in 2 minutes, and adjust seasoning.
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