Kongnamul-guk (Soybean Sprout Soup)
A clean, refreshing Korean soup of soybean sprouts in a light broth. Seasoned simply with garlic and salt it's already crisp and savory; an anchovy-kelp stock adds depth. Ready in 10 minutes and famously good for a hangover — a Korean home staple.
Ingredients
- Soybean sprouts · rinsed200 g
- Water · anchovy-kelp stock is even better700 ml
- Minced garlic1 tbsp
- Green onion · sliced0.5 stalk
- Soup soy sauce · or 1 tsp salted shrimp (saeujeot)1 tsp
- Salt1 to taste
- Gochugaru (chili flakes) · optional, for a kick1 tsp
Steps
- ⏲ 2 min
Rinse the sprouts under running water and pick off any loose seed husks.
- ⏲ 2 min
Put the water (or anchovy stock) and sprouts in a pot, cover, and bring to a boil over high heat.
- ⏲ 6 min
Once boiling, keep the lid either ON the whole time or OFF the whole time, and cook 5-6 minutes more (opening it midway makes it smell beany).
- ⏲ 1 min
Add the garlic and soup soy sauce (or salted shrimp), and adjust salt to taste.
- ⏲ 1 min
Add the green onion and cook 1 more minute. Add gochugaru if you want it spicy.
Serve hot. Good with rice spooned right in.
Tips & Variations
Variations
- Spicy version: Add gochugaru and cheongyang chili for heat.
- Haejang-guk: Add rice with salted shrimp and chili for a hangover soup.
- With dried pollock: Add bukeo for an even cleaner, deeper broth.
- With egg: Swirl in a beaten egg at the end for softness.
Tips
- Keep the lid on the whole time, or off the whole time — opening it midway brings out a beany smell.
- An anchovy-kelp stock makes it far more refreshing and savory than plain water.
- Season with salted shrimp or soup soy sauce to keep the broth clean and bright.
- Don't overcook the sprouts — 5-6 minutes keeps them crisp.
- Add the garlic near the end so its aroma stays.
Sign in to edit.
edits: 0 ·Edit history