CookGo
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Mushroom Spicy Soup (Beoseot Gaejang)

Cost $15, save $10

Source: Recommended by CookGo

  • 60 Min
  • 3 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 🍄 200g oyster mushrooms, shredded
    • 🌱 100g bean sprouts
    • 🧅 3 stalks green onions, chopped
    • 🧅 1/2 onion, thinly sliced

  • Broth

    • 4 sheets kombu
    • 50g dried shrimp
    • 50g dried anchovies

  • Seasoning

    • 4 tbsp red pepper flakes
    • 2 tbsp oyster sauce
    • 5 tbsp soy sauce
    • 🧄 1 tbsp minced garlic
    • 1 tbsp sesame oil
    • 1/4 tsp black pepper

STEPS

1

Prepare the broth by boiling kombu, dried shrimp, and anchovies in water. Remove kombu after 5 minutes and simmer the rest for 10 minutes.

2

Slice the onion thinly, chop green onions into finger-length pieces, and shred oyster mushrooms by hand. Blanch the mushrooms briefly.

3

Mix the blanched mushrooms, green onions, and sliced onion with the seasoning ingredients in a large bowl.

4

Strain the broth and add the seasoned vegetables to the pot. Bring to a boil.

5

Simmer for 7 minutes, then add bean sprouts and cook for an additional 3 minutes. Optionally, crack an egg into the soup.

NUTRIENTS

Per 1 serving

🔥

150

Calories

  • 10g
    Protein
  • 15g
    Carbs
  • 5g
    Fats

đź’ˇ Tips

Serve with steamed rice for a complete meal.Adjust the spice level by reducing or increasing red pepper flakes.Store leftovers in the fridge for up to 2 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.