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
Scale
- 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
