Korean-Style Beef Soup Recipe

(9 ratings)

Korean-Style Beef Soup
Total Time2 hours plus marinating
Nutrition Per PortionRDA
Calories500 Kcal25%
Fat22 g31%
Saturated Fat2 g10%
Salt29 gRow 3 - Cell 2
Salt29 gRow 4 - Cell 2


For the marinade:


  1. Mix together all the ingredients for the marinade. Add the beef strips and mix well. Cover and leave to marinate for at least 30 minutes or overnight.
  2. In a large sauté pan or wok, fry off the beef and all the marinade until coloured. Add enough water to just cover then turn the heat down to a very low simmer and cook for 2 hours until meltingly tender. You can freeze it at this point.
  3. When you are ready to serve, just bring the meat and its sauce up to the boil, add a little more water if it's too thick, adjust the seasoning to taste. Add the vegetables and rice, heat through fully and serve.
  • 3 tbsp gochujang (Korean chilli paste)*
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 2 tbsp sesame seeds, toasted
  • 4 garlic cloves, crushed
  • 1kg chuck steak or other stewing beef, cut into strips
  • 1 x head of Chinese leaves, shredded
  • 1 bunch spring onions, sliced
  • 150g bean sprouts
  • 200g cooked long grain or basmati rice
Top Tip for making Korean-Style Beef Soup

*Gochujang gives an authentic Korean taste to soups and stews. You can find it in Oriental grocers or online from souschef.co.uk

Katy McClelland

Katie McLelland is a food stylist, chef, recipe developer, home economist, eater-  and everything in-between. She specialises in creating recipes for social media channels to editorial and advertising content as well as the occasional bread, cake, pudding and menus in real life.

Katie is also a home economist for film and TV. Current projects including Cooking with the Stars (South Shore), Matilda (Poppet Productions), Landscapers (Sister), This Sceptered Isle (Revolution Films) and The Great season 2 (Yekaterina Uk ltd).