March 10, 2026

Spicy Bean Sprout Rice Soup, Searing the Pork Neck First Makes the Broth Much Richer

Name: Spicy Bean Sprout Rice Soup, Searing the Pork Neck First Makes the Broth Much Richer
Total time: 20 min
Yield: 1
Cuisine: Korean
Ingredients: 200 g Straight Bean Sprouts; 150 g Pork Neck (Boston Butt); 0.5 stalk Green Onion; 50 g Oyster Mushrooms; 2 Cheongyang Chili Pepper; 1 tbsp Cooking Wine; 1 tbsp Chili Powder; 1 tbsp Gochujang; 0.5 tbsp Doenjang; 0.5 tbsp Minced Garlic; 2 tbsp Salted Shrimp; 0.25 tbsp Anchovy Stock Powder; 1 tbsp Cooking Oil

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Bean Sprout Rice Soup

Cook time: 20 min
Difficulty: 1 out of 5 stars
Servings: Serves 1

Ingredients

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Serves 1

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Steps

Heat 1 tbsp cooking oil in a pot and sear the pork neck until golden brown.
When the pork is partially cooked, add cooking wine, chili powder, gochujang, and doenjang, then stir-fry together.
Add 700ml water and boil for 10 minutes.
Add the straight bean sprouts and green onion, and optionally oyster mushrooms to your liking.
Add minced garlic, salted shrimp, and anchovy stock powder, then boil 4 more minutes.
Add the cheongyang chili peppers and boil 1 more minute to finish.

Original video