Korean Beef & Mung Bean Sprout Stew

Quick answer

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

About this dish

Sukju soegogi jjigae is a spicy, clean-finishing Korean stew made by simmering beef brisket and mung bean sprouts together in a gochugaru-seasoned broth.

The brisket is soaked in cold water to draw out blood before being briefly boiled and skimmed, which keeps the broth clear and free of off-flavors as it simmers. As the brisket slowly cooks through, it releases a deep, meaty base that forms the backbone of the stew's flavor, seasoned with chili flakes and soup soy sauce for a spicy, savory kick. Korean radish cooked alongside the meat counteracts any heaviness in the broth and contributes a clean, refreshing note to the finish, while oyster mushrooms add a layer of chewy umami. Mung bean sprouts go in last and should cook for no more than two minutes to preserve their snap; prolonged heat softens them completely and removes the textural contrast that defines the dish. Ladled over a bowl of steamed rice, the spicy broth seeps into every grain and turns the whole combination into a satisfying single-bowl meal.

Ingredients

servings

IngredientAmountUnit

beef brisket300 gg

mung bean sprouts250 gg

Korean radish180 gg

oyster mushrooms120 gg

green onion60 gg

soup soy sauce1½ tbsptbsp

Korean chili flakes1 tbsptbsp

minced garlic1 tbsptbsp

water950 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

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

Control

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

Control

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

Control

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

Control

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Sukju-soegogi-jjigae emphasizes a clean-tasting brisket broth and crunchy mung bean sprouts, utilizing daikon radish to remove any heaviness from the spicy base.
Finish cue: When the radish looks partly translucent and the brisket yields when pressed with chopsticks, tear in 120 g oyster mushrooms.
Avoid this: Add sprouts late; overcooking makes them soggy.