This is a soup from my childhood, and I have been craving it in recent weeks. We followed this recipe: https://www.beyondkimchee.com/beef-and-bean-sprout-soup/
Our modifications: first, we used 1/4 lb center cut ribeye beef (instead of 1 lb beef), but we kept the marinade ingredients and amounts the same (since they also season the broth). We thinly sliced the ribeye along a diagonal, and then cut into bite-sized pieces.
Second, we used 12 oz of soy bean sprouts (instead of 16 oz), and we removed the root from each sprout by hand.
Third, for the dashima we used approx. a 9×6” piece. (We set aside the cooked dashima for another use, such as https://cookingadventures.blog/2022/08/14/chinese-wakame-seaweed-salad/).
Fourth, because we wanted a mild soup, we skipped the Korean ground red pepper.
Fifth, instead of Korean anchovy sauce, we used 1 Tbsp Squid brand fish sauce. We also followed the instructions to season with 1 Tbsp soup soy sauce. We also seasoned to taste with a dash of salt, black pepper, and sugar each for balance. This was satisfying soup. We served it with jasmine rice. (Jan. 2026)
Cooking Adventures 