Korean mushroom soup, or beoseot-guk, is a light yet deeply flavorful soup that's a staple of Korean home cooking. The combination of umami-rich mushrooms, savory anchovy-kelp broth, and nutty sesame creates a soup that's incredibly satisfying.
Unlike heavier Western mushroom soups, Korean mushroom soup is clean-tasting and refreshing. It's typically served as a banchan (side dish) alongside rice, but it's hearty enough to be a light meal on its own.
Key Ingredients
- Anchovy-kelp broth: Korean soup base
- Sesame oil: Essential finish
- Guk-ganjang: Korean soup soy sauce
- Egg ribbons: Traditional addition
Mushroom Options
- Shiitake - classic choice
- Oyster mushrooms - common
- King trumpet - meaty texture
- Enoki - delicate garnish
Serving Suggestions
- Toasted sesame seeds
- Sliced green onions
- Steamed rice
- Part of Korean meal
Korean Mushroom Soup
A comforting Korean soup (Beoseot-guk) featuring toasted sesame and soy-infused mushrooms. Authentic Korean comfort.
Nutrition per serving
145 Calories
8g Protein
12g Carbs
8g Fat
3g Fiber
Ingredients
Instructions
- . Make anchovy-kelp broth.
- . Sauté mushrooms with garlic.
- . Add broth and simmer.
- . Add beaten egg. Finish with sesame oil.
Recipe Notes
- Vegetarian: Use kombu dashi (kelp only) or vegetable broth.
- Add protein: Tofu cubes make it heartier.
- More umami: Add a splash of fish sauce.
- Spicy version: Add gochugaru (Korean red pepper flakes).