How to Make Korean Soybean Sprout Soup Asian Cooking Recipe Cuisine

Korea Kong Namul Kuk (Soybean Sprout Soup)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 6 Servings:

1 tablespoon soy sauce

1 tablespoon sesame oil

¼ teaspoon freshly ground black pepper

2 garlic cloves, crushed

375 g (13 oz) lean steak, thinly sliced

390 g (14 oz/4⅓ cups) fresh soy bean sprouts, trimmed

2 spring onions, green part only, thinly sliced

Directions:

Put the soy sauce, sesame oil, pepper and garlic in a bowl. Add the beef and toss to coat in the marinade.

Heat a wok over high heat and stir-fry the beef until it changes colour. Add 8 cups water and the bean sprouts, bring to the boil, then reduce the heat to low, cover, and simmer for 30 minutes.


Remove from the heat, add the spring onion, re-cover and simmer for a further 5 minutes. Add more soy sauce or some salt if desired and serve hot.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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