Korean-Style Beef Soup Recipe

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Nutrition per portion

Calories 500 kCal 25%
Fat 22g 31%
  -  Saturates 2g 10%
Salt 29g 483%


  • For the marinade:
  • 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


  • 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.

  • 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. 

  • 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.

Top Tip

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

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