Refreshing Kongnamul Gukbap (Soybean Sprout Soup with Rice)
A hangover soup with rice topped with crunchy soybean sprouts in a dried pollock and anchovy broth, seasoned to taste with salted fermented shrimp.
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 →
Dried pollock heads and toasted dried anchovies are simmered into a clear, savory broth with a wonderfully refreshing flavor. The key is to blanch the soybean sprouts only briefly to preserve their signature crisp texture. Season the finished soup with seasoned salted fermented shrimp for a hearty, restorative meal.
- Servings
- 2 servings
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Soybean sprouts2 handfuls
- Minced green onion
- Minced garlic
- Gochugaru (Korean chili flakes)
- Ground toasted sesame seeds
- Egg
- Seaweed flakes
Broth
- Dried kelp (dasima)4 (5 cm square each)
- Dried anchovies2 handfuls
- Dried pollock heads
- Water7 cups
Side dishes
- Kkakdugi (cubed radish kimchi)
- Seasoned salted fermented shrimp
Steps
Add dried anchovies lightly toasted in a dry pan and dried pollock heads to the water soaked with dried kelp (dasima), then bring to a boil.
Once boiling, simmer gently over low heat for at least 10 minutes to extract the flavor.
Strain the broth clean through cheesecloth or a fine sieve. It is deeply savory.
Pour the broth into a pot and bring to a boil, then add the soybean sprouts and blanch them.
If you cook them too long, they will lose their crunch, so blanch them only briefly.
Remove the soybean sprouts and set them aside.
This is the seasoned salted fermented shrimp.
Toss salted fermented shrimp (saeujeot) with a little minced green onion, garlic, chili pepper, gochugaru (Korean chili flakes), toasted sesame oil, and toasted sesame seeds.
A bowl of soup with rice wouldn't be complete without this seasoned salted fermented shrimp.
Prepare the kkakdugi (cubed radish kimchi) and seasoned salted fermented shrimp.
Heat an earthenware pot, add the rice, and pour in the hot broth.
Pour enough broth generously so that the rice is completely submerged.
Top generously with the soybean sprouts.
Finish by topping with minced green onion, garlic, chili pepper, seaweed flakes, gochugaru, and a raw egg.
If you don't care for egg, you can leave it out.
Season to taste with the seasoned salted fermented shrimp.
Ppunwife's tips
- If you cook them too long, they will lose their crunch, so blanch them only briefly.
- If you don't care for egg, you can leave it out.
FAQ
What should I keep in mind when blanching the soybean sprouts?
If boiled too long, they lose their crisp texture, so it is best to blanch them only briefly in the boiling broth and take them out right away.
Can I leave out the raw egg if I do not like it?
Yes, you can simply omit the egg to suit your preference.
How do I season the broth?
You can adjust the seasoning by adding the seasoned salted fermented shrimp mixed with chili pepper, garlic, and gochugaru.
What should I do if I don't have dried pollock heads for the broth? AI-generated
You can use dried shredded pollock or dried yellow corvina flakes instead, or simply increase the amount of dried anchovies and dried kelp to make the broth.
