If you crave soul-warming comfort food with just the right amount of fiery kick, the Korean Spicy Beef Vegetable Soup Recipe is the hug-in-a-bowl you need. This hearty classic mingles paper-thin slices of beef with a medley of colorful vegetables, all in a deeply flavorful, spicy broth rich with gochujang. Every spoonful bursts with umami and a gentle heat, soothing yet invigorating—truly a celebration of Korean home cooking that’s a breeze to recreate in your own kitchen.
Ingredients You’ll Need
With just a handful of everyday ingredients, the Korean Spicy Beef Vegetable Soup Recipe delivers layers of flavor and a rainbow of textures. Each item plays an important role, from the robust beef to the spicy, fragrant base, to the crisp-tender veggies that make every bite exciting.
- Beef sirloin or brisket (1/2 lb, thinly sliced): Choose a cut with a bit of marbling for maximum flavor and tenderness in every bite.
- Sesame oil (1 tbsp): This adds a nutty aroma and silky mouthfeel to the base of your soup.
- Gochugaru (1 tbsp, Korean red chili flakes): For authentic, bright heat and gorgeous red color.
- Gochujang (1 tbsp, Korean chili paste): The magic ingredient for deep, slightly sweet, and spicy undertones.
- Beef broth (4 cups): Provides a rich, savory foundation—homemade or store-bought both work well.
- Water (1 cup): Helps balance the strength of the broth and lets the vegetables shine.
- Napa cabbage (2 cups, chopped): Adds tender leaves and a subtle sweetness that soaks up the broth beautifully.
- Zucchini (1 cup, sliced): Brings gentle freshness and delicate green color.
- Bean sprouts (1 cup): Offer a delightful crunch and classic Korean texture.
- Shiitake mushrooms (1/2 cup, sliced): Earthy, meaty mushrooms deepen the umami profile.
- Onion (1/4, thinly sliced): Lends a mild sweetness and rounds out the flavor balance.
- Garlic (2 cloves, minced): Essential for fragrance and subtle heat.
- Soy sauce (1 tbsp): For savory depth and seasoning.
- Salt (1/2 tsp, or to taste): Balances all the flavors; adjust as you like.
- Black pepper (1/4 tsp): Adds a gentle backnote of heat.
- Green onions (2, sliced): The classic garnish for a fresh, crisp finish.
- Cooked rice (for serving, optional): A great way to turn your soup into a substantial meal—it’s classic!
How to Make Korean Spicy Beef Vegetable Soup Recipe
Step 1: Sear the Beef and Bloom the Aromatics
Start by heating the sesame oil in a large pot over medium heat. Working quickly, add the thinly sliced beef and cook for 2 to 3 minutes, stirring often, until it’s browned and just starting to caramelize. This step unlocks deep flavor—don’t skip it! Add gochugaru, gochujang, and minced garlic, stirring constantly for about a minute. This not only coats the beef in peppery brightness but also blooms the spices in the oil, making the base of your Korean Spicy Beef Vegetable Soup Recipe ultra flavorful.
Step 2: Build the Broth
Pour in the beef broth and water, then add the soy sauce, salt, and black pepper. Turn up the heat and bring the mixture to a gentle boil. At this stage, the broth transforms into a beautiful blend of savory, spicy, and aromatic notes—you’ll see the color deepen as everything melds together.
Step 3: Simmer with Vegetables
Once boiling, lower the heat to medium-low and pile in the napa cabbage, zucchini, shiitake mushrooms, onion, and bean sprouts. Simmer uncovered for 15 to 20 minutes, stirring occasionally. The vegetables will soften and their flavors intermingle with the beef and broth—a signature aspect of this Korean Spicy Beef Vegetable Soup Recipe. By the end, your soup will have a bright, inviting aroma and a colorful, nourishing appearance.
Step 4: Taste and Finish
Give the soup a taste and adjust the seasoning as needed—add a pinch more salt or a dash of soy sauce if you crave more depth. If you like it extra spicy, now’s your chance to stir in a little more gochugaru or even a splash of kimchi juice for extra zing!
Step 5: Serve Hot
Ladle your soup into bowls, scatter the sliced green onions on top, and, if you love extra comfort, spoon the soup over a warm mound of cooked rice. This finishing touch brings it all together, making every bite of the Korean Spicy Beef Vegetable Soup Recipe deeply satisfying.
How to Serve Korean Spicy Beef Vegetable Soup Recipe
Garnishes
Top each steaming bowl with a handful of fresh sliced green onions and perhaps a sprinkle of extra gochugaru for those who crave more heat. Toasted sesame seeds also add a lovely crunch and nutty aroma. These final touches not only boost flavor, but also make your soup look as vibrant as it tastes.
Side Dishes
This soup is fantastic alongside traditional Korean banchan like kimchi, pickled radish, or spicy cucumber salad. A plate of crispy seaweed or a simple bowl of steamed rice will round out the meal and soak up every drop of that delicious spicy broth. The Korean Spicy Beef Vegetable Soup Recipe pairs beautifully with a variety of small sides, making dinner feel extra special.
Creative Ways to Present
Try serving your soup in rustic clay pots or stone bowls to channel Korean homestyle vibes. Add a poached egg on top for extra richness, or float a few thin slices of fresh chili for even more color and flair. For a modern twist, serve mini portions as a party appetizer in small cups.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring it to an airtight container. It will keep well in the fridge for up to 3 days, and you might find the flavors deepen overnight, making every leftover bowl of Korean Spicy Beef Vegetable Soup Recipe even more irresistible!
Freezing
Freeze any extra soup in individual portions for later comfort food cravings. Just make sure to leave out the green onion garnish until you’re ready to serve. The vegetables may soften slightly after thawing, but the robust broth and tender beef will remain comforting and flavorful.
Reheating
Warm the soup gently on the stovetop over medium heat, stirring occasionally until hot. You can also microwave single portions, just be sure to cover loosely to prevent splatters. Taste and add a splash of broth or water if needed to loosen the consistency.
FAQs
Can I make Korean Spicy Beef Vegetable Soup Recipe vegetarian?
Absolutely! Swap the beef for tofu or mushrooms, use vegetable broth in place of beef broth, and skip or replace the seafood-based gochujang with a vegetarian-friendly version. You’ll still get plenty of bold flavor and satisfying spice.
How spicy is this soup?
The heat level is moderate with the original recipe, but very customizable. If you prefer things on the milder side, scale back the gochugaru and gochujang a bit. For spice lovers, add more chili flakes, gochujang, or even sliced fresh chili to dial it up!
Can I use a different cut of beef?
Definitely! Sirloin and brisket are both great for tenderness and flavor, but you can use any well-marbled beef cut you like. Just remember to slice thinly against the grain for the best texture in the final dish.
What’s the best way to slice the beef thinly?
Freeze the beef for about 30 minutes before slicing—it firms up just enough to make wafer-thin slices easy to achieve with a sharp knife. Thin slices cook quickly and soak up that spicy broth perfectly.
Do I have to serve it with rice?
Rice is traditional and turns your bowl of Korean Spicy Beef Vegetable Soup Recipe into a meal, but it’s also delicious on its own or with noodles. The choice is yours, so use whatever you love or have on hand!
Final Thoughts
If you’re searching for a dish that is both comforting and exhilarating, don’t miss out on making this Korean Spicy Beef Vegetable Soup Recipe at home. It’s incredibly satisfying, surprisingly simple, and will quickly earn a spot in your regular soup rotation. Give it a try and see just how delicious your kitchen can smell!
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Korean Spicy Beef Vegetable Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Korean Spicy Beef Vegetable Soup is a hearty and flavorful dish that blends tender beef with a medley of vegetables in a spicy broth. Perfect for warming up on a chilly day!
Ingredients
- 1/2 lb beef sirloin or brisket (thinly sliced)
- 1 tbsp sesame oil
- 1 tbsp gochugaru (Korean red chili flakes)
- 1 tbsp gochujang (Korean chili paste)
- 4 cups beef broth
- 1 cup water
- 2 cups napa cabbage (chopped)
- 1 cup zucchini (sliced)
- 1 cup bean sprouts
- 1/2 cup shiitake mushrooms (sliced)
- 1/4 onion (thinly sliced)
- 2 garlic cloves (minced)
- 1 tbsp soy sauce
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 2 green onions (sliced)
- cooked rice for serving (optional)
Ingredients:
Instructions
- In a large pot, heat sesame oil over medium heat. Add the thinly sliced beef and cook for 2–3 minutes until browned.
- Stir in gochugaru, gochujang, and garlic, cooking for another minute to coat the beef in the spices.
- Pour in the beef broth and water. Add soy sauce, salt, and pepper, and bring to a boil.
- Reduce heat to medium-low and add napa cabbage, zucchini, mushrooms, onion, and bean sprouts.
- Simmer uncovered for 15–20 minutes until vegetables are tender and flavors are well combined.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with sliced green onions and optionally over a bowl of warm rice.
Notes
- For extra spice, add more gochugaru or a splash of kimchi juice.
- You can use tofu or omit beef for a vegetarian version with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 55mg
