Quick Seolleongtang (Korean Beef Soup)
A warming Korean beef soup with tender beef, rice, and a savory broth finished with sesame oil and scallions. Ready in under 30 minutes for an authentic weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- ½ lb beef chuck, thinly sliced
- 4 cups beef broth
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- ½ cup cooked white rice
- 2 stalks scallions, chopped
Instructions
- 1
Pour the 4 cups of beef broth into a large pot and set heat to high until the broth comes to a rolling boil, about 5 minutes.
- 2
Add the sliced beef to the boiling broth, pushing each slice gently into the liquid with a spoon so it spreads out and cooks evenly.
- 3
Reduce heat to medium and simmer for 8 minutes, stirring once halfway through, until the beef is pale and cooked through.
- 4
Pour in the 2 tablespoons of soy sauce and stir for 10 seconds until the broth turns a light brown color.
- 5
Divide the cooked rice into two bowls, then carefully ladle the hot beef and broth over the rice in each bowl.
- 6
Drizzle 0.5 tablespoon of sesame oil over the surface of each bowl.
- 7
Scatter the chopped scallions (about 1 stalk per bowl) on top and serve immediately while steaming.
Tools you’ll need
- large pot (at least 3-quart capacity)
- spoon
- measuring cups and spoons
- two bowls
- ladle
- knife and cutting board
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