Refreshing Kongnamul Guk (Soybean Sprout Soup)
A refreshing Kongnamul guk (soybean sprout soup) simmered in rich anchovy broth and seasoned 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 →
Adding salt to the rich anchovy broth before boiling helps the seasoning soak into the soybean sprouts so they do not taste separate from the broth. Using Cheongyang chili pepper and salted fermented shrimp instead of gochugaru keeps the soup clean and refreshing, making it wonderful for a hangover cure.
- Servings
- 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Soybean sprouts2 handfuls, 200 g
- Large green onion (daepa)1/4 stalk
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1/2
- Whole garlic cloves2 cloves
- Anchovy broth6 cups
- Salt1 tsp
- Salted fermented shrimp (saeujeot)1 tbsp
- Use them without cutting off the tails, but trim them if they are very messy.
- Adding Cheongyang chili pepper instead of gochugaru keeps the broth clean and spicy, but you can also add gochugaru according to your preference.
Steps
1. This is two handfuls (200 g) of soybean sprouts. I will use them as is without cutting off the tails.
If they look very messy, trim them.
2. Slice the large green onion and chili peppers thinly, and thinly julienne the garlic to keep the broth clean.
You can also crush the whole garlic cloves with the back of a knife.
3. You need to use rich anchovy broth to make the soybean sprout soup savory and refreshing.
Add 1 tsp of salt to 6 cups of broth and once it boils vigorously...
Soak 1 sheet of 5 cm square dried kelp in 8 cups of water for about 30 minutes...
Stir-fry gutted dried anchovies in a dry pan until crisp...
Add the anchovies to the soaked kelp water, bring to a boil, and simmer gently over low heat for about 20 minutes to yield about 6 cups of rich anchovy broth.
Adding a little salt to the broth allows the seasoning to penetrate the soybean sprouts while boiling, making them taste delicious without being separate from the broth.
4. Add the soybean sprouts so they are submerged in the broth and cover with the lid.
5. Once steam rises, it begins to boil vigorously, and 5 minutes have passed...
6. Open the lid, add the green onion, chili peppers, and garlic, then season with salted fermented shrimp.
Simmer for just 2 more minutes so the ingredients and broth blend together.
Ppunwife's tips
- Adding a little salt to the broth allows the seasoning to penetrate the soybean sprouts while boiling, making them taste delicious without being separate from the broth.
- Adding Cheongyang chili pepper instead of gochugaru keeps the broth clean while giving it a spicy kick.
FAQ
Is there a reason to julienne the garlic instead of mincing it?
Thinly julienning the whole garlic cloves or crushing them with the back of a knife makes the finished broth much clearer and cleaner.
Why do you add salt first when boiling the soybean sprouts?
Adding salt to the boiling broth before cooking the soybean sprouts allows the seasoning to properly penetrate all the way through, so they taste delicious instead of bland.
Can I dissolve gochugaru to cook it instead of making it spicy with chilies?
You can add gochugaru instead of Cheongyang chili pepper to add spiciness according to your personal taste.
Do I have to trim the soybean sprout tails?
You can cook them as they are without removing the tails; just trim them when they look very messy.
