Clear Kongnamul Guk (Soybean Sprout Soup) with Dried Shrimp
A clear Kongnamul guk (soybean sprout soup) made in 10 minutes with Cheongyang chili pepper and dried shrimp toasted in a dry pan for a refreshing taste.
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 →
Toasting the dried shrimp in a dry pan removes any fishy odor and infuses the anchovy broth with a clean, deep savory umami. Adding Cheongyang chili pepper brings a lively kick, and since it is ready in about 10 minutes, it is perfect for breakfast or a hangover remedy. Cooking with the lid off ensures a clean taste with no raw sprout smell.
- Servings
- 2–3 servings
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Soybean sprouts200 g
- Dried shrimp1/2 cup (10 g)
- Large green onion (daepa)1/4 stalk
- Cheongyang chili pepper (hot green chili)1
- Anchovy broth (or 5 cups water + 2 broth tablets)5 cups
Seasoning
- Minced garlic1/2 tbsp
- Salt1/2–2/3 tsp
- Instead of anchovy broth, you can boil 5 cups of water with 2 broth tablets.
- If the dried shrimp were stored in the freezer, toasting them in a dry pan brings out their savory aroma and removes unwanted odors.
- If serving with children, omit the chili pepper while cooking, and add minced Cheongyang chili pepper as a garnish over the adults' soup bowls.
Steps
Prepare the ingredients
I have rinsed and prepared the soybean sprouts.
Here are 1/2 cup of small dried shrimp, large green onion, and Cheongyang chili pepper.
Toast dried shrimp and slice ingredients
Toast the dried shrimp in a dry pan until crisp.
This process enhances the nutty flavor and removes any off-odors, so if they have been kept in the freezer, toasting them will make the broth taste much better.
Thinly slice the large green onion and Cheongyang chili pepper.
Simmer the soup
Pour in 5 cups of anchovy broth and bring to a rolling boil.
You can also boil 5 cups of water with 2 broth tablets.
Add the soybean sprouts and dried shrimp.
Add 1/2 tsp of salt and 1/2 tbsp of minced garlic, then bring to a boil.
Simmer gently for about 4 to 5 minutes so the raw smell of the soybean sprouts disappears and the flavor of the dried shrimp infuses into the broth.
Leave the lid off without covering it halfway through.
Taste the broth, and if it is too light, add more salt or season with soup soy sauce (guk-ganjang) or fish sauce.
Add the large green onion and Cheongyang chili pepper, simmer briefly to release their fragrance, and finish.
Finish
While tasting the broth, I wondered where this umami came from.
Even though it is seasoned only with salt, the secret to this refreshing and deeply savory broth is the dried shrimp.
I made it spicy using Cheongyang chili pepper instead of gochugaru.
If the whole family is dining together with children, omit the chili pepper while boiling and top the adults' bowls with minced Cheongyang chili pepper as a garnish.
Ppunwife's tips
- Leave the lid off without covering it while cooking.
- Taste the broth, and if it is too light, adjust with more salt, soup soy sauce (guk-ganjang), or fish sauce.
FAQ
Why should the dried shrimp be toasted before boiling?
Toasting them until crisp in a dry pan brings out their savory aroma and rids them of any off-odors developed during freezer storage, making the broth much cleaner.
How can I prevent the raw smell of soybean sprouts while cooking?
If you leave the pot uncovered from start to finish and simmer for 4 to 5 minutes without putting the lid on, there will be no raw smell.
How can I adjust the spiciness when serving children?
Omit the Cheongyang chili pepper while cooking, and simply top with minced chili as a garnish only on the bowls of adults who want a kick.
Are there other seasoning options besides salt for the broth?
If you taste it and find it needs more flavor, you can adjust to your taste by adding a small amount of soup soy sauce (guk-ganjang) or fish sauce.
