Nutritious Bean Sprout and Beef Soup with Rice: A Spicy and Refreshing Recipe
Homemade Bean Sprout and Beef Soup, How to Cook Bean Sprout Soup, Bean Sprout Hangover Soup, Secret to a Clear Broth
Let’s make a hearty and nutritious bean sprout and beef soup at home. This dish is perfect as a hangover cure or a satisfying meal, featuring a clear, refreshing broth and tender beef. Discover a deeper, richer flavor with our special natural broth recipe!
Main Ingredients
- 300g fresh bean sprouts
- 100g thinly sliced beef brisket (or similar cut)
- A bit of green onion
- 1 Tbsp coarse sea salt
- A pinch of fresh black pepper
Cooking Instructions
Step 1
First, rinse the bean sprouts gently one or two times under running water. Modern bean sprouts are very clean, so there’s usually no need for extensive trimming. You can use them directly.
Step 2
For the beef, I’m using thinly sliced brisket that was in the freezer. This cut is ideal for soup as its marbling adds richness to the broth.
Step 3
Now, it’s time to cook the bean sprouts. Pour 700cc of fresh water into a pot and add the bean sprouts.
Step 4
Here’s a tip for cooking bean sprouts: avoid covering the pot while they cook, as this can release an unpleasant smell. I recommend cooking them uncovered. Use chopsticks to gently stir them from top to bottom. Cook until the heads of the bean sprouts turn translucent, which usually takes about 5-7 minutes. Be careful not to overcook them, as they can become mushy.
Step 5
Once the bean sprouts are cooked, drain them using a colander. Rinsing them immediately in cold water helps maintain their crisp texture and vibrant color. Let them cool completely.
Step 6
Next, let’s make a clear and flavorful broth. To the water used for boiling the bean sprouts, add our special natural broth ingredients (such as anchovies, kelp, dried shiitake mushrooms, dried radish, and burdock root). Simmer gently for about 3 minutes. Boiling for too long can result in a bitter taste, so keep an eye on the time.
Step 7
After simmering the broth ingredients, remove them from the pot, leaving only the clean broth. This step ensures a cleaner and more refreshing soup base.
Step 8
Now, add the prepared thinly sliced beef to the clear broth and blanch it briefly. Overcooking the beef can make it tough, so just cook until the pink color disappears. This process also enhances the broth’s flavor.
Step 9
Remove the lightly blanched beef from the broth and set it aside. Keeping it separate makes it easier to arrange nicely on top of the soup later.
Step 10
Skim off any excess oil that rises to the surface of the broth. Removing the oil results in a much cleaner and lighter flavor, allowing the natural taste of the bean sprouts to shine through.
Step 11
After skimming the oil, season the clear broth with 1 tablespoon of coarse sea salt. It’s always best to taste and adjust the seasoning as needed.
Step 12
Add a pinch of fresh black pepper to further enhance the aroma and flavor.
Step 13
Finally, add chopped green onions. This adds a refreshing taste to the soup. Add about 1 tablespoon of finely chopped green onions.
Step 14
In a deep bowl, place a serving of warm rice. Artfully arrange the cooked bean sprouts and blanched beef on top of the rice. Pour the hot, seasoned broth generously over everything. Your delicious bean sprout and beef soup with rice is now ready!
Step 15
If you prefer a spicier kick, try sprinkling a little chili powder or gochugaru (Korean chili flakes) on top. This will add a pleasant heat and enhance the savory notes of the bean sprout and beef soup. Enjoy your meal!
