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
Authentic beoseot-guk with sesame and soy.
Nutrition per serving
145Calories
8gProtein
12gCarbs
8gFat
3gFiber
2gSugar
Ingredients
For the broth:
For the soup:
Instructions
-
Make broth. Add water, anchovies, and kelp to a pot. Bring to a boil, then reduce heat. Simmer 15 minutes. Strain and set aside (or use store-bought dashi).
-
Sauté mushrooms. Heat vegetable oil in a pot over medium-high heat. Add mushrooms and garlic. Cook 5-6 minutes until mushrooms are golden.
-
Simmer soup. Add broth and soy sauce. Bring to a boil, then reduce heat. Simmer 5 minutes.
-
Finish. Drizzle beaten eggs into simmering soup in a thin stream, stirring gently to create ribbons. Turn off heat. Stir in sesame oil and green onions. Season with salt. Serve with sesame seeds.
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).
