Clean Kongnamul Naengguk (Cold Soybean Sprout Soup)
A refreshing summer cold soybean sprout soup brewed flavorful with tuna extract sauce and broth tablets.
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 crisp, refreshing cold soybean sprout soup is perfect for quenching your thirst on hot summer days. Because cold broth tends to taste blander than hot broth, the key is to make a rich broth and lightly season the soybean sprouts separately. Adding Cheongyang chili pepper gives it a pleasant, subtle kick.
- Servings
- 3–4 servings
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Soybean sprouts400 g
- Broth tablet2 tablets
- Large green onion (daepa)white part
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Water7 cups
Broth Seasoning
- Tuna extract sauce (chamchi-aek)2 tbsp
- Minced garlic1/2 tbsp
- Salt1/2 tsp
- Toasted sesame seedsa little
Steps
Prepare the ingredients
Prepare 400 g soybean sprouts, the white part of a large green onion (daepa), Cheongyang chili pepper (hot green chili), and red chili pepper.
Slice the vegetables
Finely slice the green onion. Remove the seeds from the chili peppers and finely chop them.
Cook the soybean sprouts
Place the soybean sprouts in a pot and add 2 broth tablets and 7 cups water.
Cover with a lid over high heat. Once steam starts rising and 2 to 3 minutes pass, you will smell a savory aroma.
Turn off the heat and leave it covered to steam for 2 minutes.
Remove the crisp-tender soybean sprouts and let them cool down.
Season the broth
Season the soup with 2 tbsp tuna extract sauce (chamchi-aek), 1 tsp minced garlic, and 1/2 tsp salt.
Cold broth tastes blander once chilled, so season it so it tastes slightly salty.
Keep it in the refrigerator or freezer until thoroughly chilled.
Season the sprouts and finish
Add the sliced green onion, chili peppers, and 1/2 tsp salt to the cooked soybean sprouts, toss gently so the seasoning absorbs, then pour in the chilled broth to finish.
Lightly seasoning the sprouts separately ensures they do not taste bland when you eat them with the soup.
Ppunwife's tips
- Cold soup tastes less salty than hot soup, so making a rich broth and seasoning it well makes it much more delicious.
- Broth tastes blander once chilled, so season it until it tastes slightly salty.
- Lightly seasoning the soybean sprouts separately ensures they do not taste bland when you scoop them up with the soup.
- You can lightly slush the broth in the freezer, or season the broth a bit more heavily and add ice cubes to balance it.
FAQ
What should I keep in mind when seasoning the broth?
Cold broth tastes blander than hot broth, so it is best to season it until it tastes slightly saltier than usual.
Why do you season the soybean sprouts separately with salt?
Pre-seasoning the drained soybean sprouts ensures they do not taste bland and blend harmoniously when eaten with the broth.
Can I add ice cubes to make it colder?
Yes. You can season the broth slightly stronger and add ice cubes to balance it, or partially freeze the broth itself until slushy.
