Korean Spicy Kongnamul Guk/spicy Bean Sprouts Guk

Ingredient

• 300 gr wagyu beef/has deep/slice beef
• 200 gr soybean sprouts
• 400 ml rice water (second rinse)
• 2 tbsp chili powder (gochugaru)
• 1 scallion, cut into slices
• 1/4 medium white radish stalks
• 2 tbsp sesame oil
• 1 stalk of green chili, cut into slices
• 3 red bird's eye chilies if you like

Seasoning ingredient

• 1 tsp finely chopped garlic
• 2 tbsp fish sauce/soy sauce
• 1/2 tsp mushroom broth
• 1/4 tsp black pepper powder
• a pinch of salt if needed

How to cook

• -Heat the pan, add the sesame oil and chili powder, mix well after it smells good, add the scallions, mix well, then add the meat, mix well. Then add the white radish, stir-fry until smooth and then add the rice water
• - cook until boiling, add the garlic and all the spices, mix well
• - Enter the bean sprouts and chopped chilies, cook until boiling and the bean sprouts are tender (about 5 minutes)
• -Test the taste then lift and serve with warm white rice

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