Korean · Dinner
Spicy Beef and Vegetable Soup
A brothy Korean beef soup built on lean sirloin simmered with daikon, zucchini, bean sprouts and scallion in a gochugaru-spiked beef stock. Garlic and sesame oil round out the heat while the broth stays light, skimmed of fat, and ladled over a small portion of rice on the side.
$5
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
385Calories
42.1gProtein
13.2gFat
28.4gCarbs
4.8gSugar
3.3gFiber
812mgSodium
75mgChol
4.2gSat Fat
1050mgPotassium
76mgCalcium
3.6mgIron
3.8mcgVitamin B12
18mgVitamin C
Goes well with
Korean Lager Beer
local
Sikhye (Sweet Rice Drink)
international
low-calorie
gluten-free-adaptable
low-cholesterol
protein-rich
low-calorie
Instructions
1
Prep
Slice beef sirloin thinly against the grain; cut daikon and zucchini into thin batons; slice scallion; mince garlic; set each aside separately.
2
Sear
Heat a dry medium saucepan over medium-high heat for 2 minutes, searing sliced beef until the surface browns but the center remains pink.
3
Simmer
Add garlic and gochugaru, then pour in beef stock and water with daikon; simmer gently over medium heat for 15 minutes until daikon turns translucent and pierces easily.
4
Finish
Add zucchini, bean sprouts, soy sauce, sesame oil, black pepper and scallion; simmer over medium-low heat for 6 minutes until vegetables are tender, then ladle into a deep bowl and serve with cooked white rice alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sirloin
- 2 cup480ml beef stock, low-sodium
- 1 cup240ml water
- 5 oz140g daikon
- 5 oz140g zucchini
- 1 cup70g bean sprouts
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp gochugaru
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 1/2 tsp1/2 tsp black pepper
- salt to taste
- 2/3 cup130g cooked white rice, to serve
