Aha Bujang's samgyeopsaljib kongnamulguk
A Korean BBQ restaurant-style soybean sprout soup boiled to be refreshing and spicy using only beef Dashida and Cheongyang chili powder.
Ingredients needed 4 servings
Recipe
Cooking tips
- The key is to boil with the lid open from start to finish to prevent any fishy smell from the soybean sprouts.
- After boiling, you can cool it down and refrigerate it to enjoy as a spicy cold soybean sprout soup.
Recommended for
- Those who need a spicy and refreshing soup to pair with meat dishes.
- Those who want to whip up a soup in 10 minutes without a complicated broth-making process.
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