Photo: Korea Tourism Organization - DNA Studio · KOGL Type 1
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.
The basics behind this dish
- Stocks and Broths: Clarity, Time, and Why You Do Not Salt ThemWhat separates a clear stock from a cloudy one is temperature, not ingredients. Why you start in cold water, how long each ingredient wants, and why salt comes later.
- Salt: When You Add It Matters More Than How MuchThe same amount of salt either draws water out or seasons all the way through, depending on when it goes in. Osmosis, seasoning in layers, and why salt types are not interchangeable by volume.
- Knife Skills: Grip, Cuts, and Why Size MattersHow you hold the knife matters more than how fast you cut. The pinch grip, the claw hand, and why uniform size is a cooking decision rather than a cosmetic one.
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