Korean · Dinner
Spicy Beef and Vegetable Soup
A Korean-style spicy beef and vegetable soup built on gochugaru and gochujang broth, packed with beef sirloin, tofu, and a soft egg for a high-protein bowl. Napa cabbage, zucchini, mushroom, and bean sprouts round out the vegetables. Served hot with steamed rice on the side.
$6
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
542Calories
54.8gProtein
25.9gFat
25.3gCarbs
8.1gSugar
6.9gFiber
1875mgSodium
329mgChol
7.4gSat Fat
1380mgPotassium
220mgCalcium
6.4mgIron
2.9mcgVitamin B12
28mgVitamin C
Goes well with
Korean Lager or Pale Ale
local
Yuzu-citron Tea (Yuja-cha)
international
protein-rich
low-carb
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Slice the beef sirloin thinly against the grain, mince the garlic, cube the tofu, chop the napa cabbage, and slice the zucchini, mushroom, and scallions.
2
Sauté
Heat the sesame oil in a medium pot over medium heat, add the garlic and beef, and cook 3–4 minutes until the beef is no longer pink on the outside.
3
Bloom
Stir the gochugaru and gochujang into the pot, cooking over medium heat for 1 minute until the paste darkens and coats the meat evenly.
4
Simmer
Pour in the beef stock and water, bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 15 minutes until the beef is tender.
5
Simmer
Add the napa cabbage, zucchini, and mushroom; simmer over medium heat for 6–8 minutes until the vegetables soften.
6
Add
Stir in the tofu, bean sprouts, and soy sauce; simmer over medium heat for 3 minutes until the bean sprouts turn slightly limp.
7
Finish
Drizzle the beaten egg slowly into the simmering broth in a thin stream while stirring gently, cooking 30 seconds until just set.
8
Plate
Ladle the soup into a bowl, scatter the scallions on top, and season with salt to taste.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 2 cup480ml beef stock
- 2 cup480ml water
- 6 tbsp6 tbsp gochugaru
- 2 tbsp2 tbsp gochujang
- 6 cloves6 cloves garlic
- 2 tsp2 tsp sesame oil
- 5 oz140g tofu
- 22 large eggs
- 2 cup140g napa cabbage
- 1 cup120g zucchini
- 1 cup70g mushroom
- 1 cup70g bean sprouts
- 44 scallions
- 2 tsp2 tsp soy sauce
- 1/2 tsp1/2 tsp salt
