Korean Beef & Mung Bean Sprout Stew
Quick answer
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.
What makes this special
- 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.
- Boiling brisket and skimming foam creates a clean, unclouded broth base
- Radish cuts the heaviness of beef fat and leaves a clean cool finish
Key ingredients
Core cooking flow
- 1 Cut 300 g beef brisket into bite-size pieces, soak it in cold water for 10 minutes, then drain well.
- 2 Put 950 ml water and the drained brisket in a pot and bring it to a strong boil over high heat.
- 3 Slice 180 g Korean radish into 2 cm half-moons and add it to the pot.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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