Clean and Refreshing Kongnamul Naengguk (Cold Soybean Sprout Soup)
A refreshing summer cold soybean sprout soup made by combining chilled anchovy broth with the blanching liquid.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This cold soup is cleanly finished by lightly seasoning blanched soybean sprouts, then combining them with chilled sprout-boiling liquid and anchovy broth. Using red chili pepper instead of chili flakes keeps the broth light and clear without any murkiness. It is a refreshing, fuss-free soup dish perfect for beating the summer heat.
- Servings
- about 2 servings
- Cook time
- 3 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Soybean sprouts90 g
- Thin scallions (or 1 stalk large green onion (daepa))4 stalks
- Red chili pepper1
Seasoning
- Garlic0.2 tsp
- Salt1 tsp
- Toasted sesame oil1 tsp
- Toasted sesame seeds
Cold soup
- Anchovy broth250 ml (1.5 cups, paper cups, approx.)
- Water from boiling soybean sprouts250 ml
- Salt1 tsp
- Trim the soybean sprouts by cutting off the messy tail ends.
- If you do not have anchovy broth, you can simply double the amount of water used to boil the soybean sprouts.
Steps
Trim the soybean sprouts by cutting off the messy tail ends.
I had thin scallions on hand, so I used the upper green parts. If using large green onion, use the green top of 1 stalk.
Use 1 small red chili pepper.
Using red chili pepper instead of chili flakes prevents the broth from turning murky.
Pour water into a pot and bring it to a boil. It is about 250 ml.
Since it will be mixed with anchovy broth to make the cold soup, I used just enough boiling water to submerge the soybean sprouts.
If you do not have anchovy broth, you can simply double the amount of water used to boil the soybean sprouts.
Once the water comes back to a boil, cook for about 3 minutes, then remove the sprouts, rinse them in cold water, drain in a sieve, and let the cooking liquid cool.
Finely slice the red chili pepper and scallions.
Add the drained soybean sprouts to a bowl with the garlic, salt, toasted sesame seeds, toasted sesame oil, scallions, and red chili pepper, and gently toss together.
Season the cooled broth with salt to taste.
If you plan to serve it with ice cubes, season it a bit more strongly.
Add the seasoned soybean sprouts to the broth and chill in the refrigerator.
Ppunwife's tips
- Using red chili pepper instead of chili flakes keeps the broth from becoming murky.
- If you plan to float ice cubes in the soup, season it a bit more strongly.
FAQ
What should I do if I do not have anchovy broth?
If you do not have anchovy broth ready, you can substitute it by doubling the amount of water used to boil the soybean sprouts.
Why use fresh red chili pepper instead of chili flakes?
Gochugaru can make the broth murky and gritty, so fresh red chili pepper is used to keep the broth clear and clean.
How should I adjust the seasoning if adding ice?
Because the melting ice will dilute the soup, it is best to season it with slightly more salt than usual.
