Grandpa's Spicy Korean Soup

Servings: 4

Author: Maxine Sharf

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Grandpa's Spicy Korean Soup

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

My grandpa's Korean soup is a very special recipe in my family! It's packed with spicy Korean flavor (and tons of veggies too), once you try it I promise you will crave it all the time! I hope you love it as much as we do!

Ingredients

• 1 lb. Daikon, sliced thin (1/4") in quarters or half circles
• 5 Quarts Water
• 12 Stalks Scallions, sliced in half and then in 1" chunks
• 1/2 lb. Chuck Roast, chopped finely against the grain - do not remove fat
• 5 Cloves Garlic, minced
• 3 Heaping Tbsp Gochujang
• 1 Heaping Tbs Gochugaru (Chili Pepper Powder)
• 8 oz. Bean Sprouts
• 2 Tbsp Soy Sauce
• 8 Eggs, beaten
• 1 Tbs White Vinegar
• 1 Tbsp Salt

Instructions

1. Add daikon and 2 quarts of water to a large pot and boil covered for 5 minutes; add the scallions and the rest of the water (3 quarts), bring to a boil and cook for 5 more minutes.
2. Add the chuck roast and garlic; cook on medium for 5 minutes.
3. In a separate bowl, mix the gochujang and gochugaru with 1/4 cup hot water from the soup; once mixed, pour into the soup; cook for 2-3 minutes.
4. Add the bean sprouts and soy sauce; taste and adjust seasoning if needed.
5. Bring to a boil, then turn off heat and stir in the beaten eggs very slowly (you don't want to do this too quickly or else the soup will become milky; instead, you want strands of egg throughout the soup.
6. Add the vinegar and more salt to taste if needed; cover and wait 5 minutes to serve; the soup is delicious on it's own or eaten with white rice dipped in the broth.

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