Refreshing Kongnamul Guk (Soybean Sprout Soup) with Green Onion
A practical recipe that boils a generous portion of soybean sprouts in broth to make both soup and a seasoned side dish at once.
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 →
Boil a generous amount of soybean sprouts, using half for soup and the other half for a seasoned side dish to enjoy two dishes at once. The refreshing flavor of soybean sprouts infuses the anchovy broth base, making it great as a soothing hangover soup. It is easy to make with simple, everyday ingredients.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Soybean sprouts500 g
- White part of large green onion (daepa)white part
- Red chili pepper1
- Cheongyang chili pepper (hot green chili)1
- Anchovy broth (or water and 2 broth tablets)5 cups
Kongnamul muchim seasoning
- Tuna extract sauce (chamchi-aek)1 tbsp
- Minced garlic1/2 tbsp
- Salt1/3 tsp
- Minced large green onion (daepa)minced
- Minced Cheongyang chili pepper (hot green chili)minced
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Rinse the soybean sprouts and prepare them. You will need large green onion, red chili pepper, and Cheongyang chili pepper. They will be used in both the soup and the side dish.
Steps
Prepare the ingredients
Rinse the soybean sprouts and prepare them.
Here are the large green onion, red chili pepper, and Cheongyang chili pepper. They will be divided between the soybean sprout soup and the seasoned side dish.
Slice the ingredients
Thinly slice half of the large green onion and finely mince the other half for the seasoned side dish.
Finely chop the Cheongyang chili pepper and red chili pepper as well.
Boil the soybean sprouts
Add 5 cups of anchovy broth (or water with 2 broth tablets) to a pot and add the soybean sprouts.
Boil them with the lid off.
Turn the heat to high. Once it comes to a rolling boil, wait 2 minutes and turn the sprouts over.
After another 2 minutes, once the soybean sprouts are cooked and no longer smell raw, take out half of the sprouts to prepare for seasoning.
To the soybean sprout soup remaining in the pot, add 1/2 tsp salt, 1/2 tbsp minced garlic, the sliced green onion, and half of the chopped chili peppers, then simmer briefly to finish.
If you like it spicy, you can also add about 1 tbsp of gochugaru (Korean chili flakes) while boiling.
Season the soybean sprouts
Place the removed soybean sprouts in a bowl and spread them out to cool.
Add all the remaining chopped green onion and chili peppers, along with 1 tbsp tuna extract sauce (chamchi-aek), 1/2 tbsp minced garlic, 1 tbsp toasted sesame oil, and 1 tbsp ground toasted sesame seeds, then toss together.
It needed a bit more seasoning, so I finished with about 1/3 tsp of salt.
You can also add 1 to 2 tbsp of gochugaru here for a spicy version.
Complete
Ta-da.
In no time at all, both soybean sprout soup and seasoned soybean sprouts are finished.
The soybean sprout soup is wonderfully refreshing and clean-tasting.
From now on, try making soup and seasoned side dish together to take care of two menu items at once and enjoy twice the refreshing broth flavor.
Ppunwife's tips
- Boil them with the lid off.
- If you like it spicy, you can add about 1 tbsp of gochugaru while boiling.
- You can also add 1 to 2 tbsp of gochugaru here to make it spicy.
FAQ
Should I cover the pot when boiling soybean sprouts?
Boil them with the lid off from the start so they do not develop a fishy, raw smell.
What can I add if I want it spicy?
To taste, you can add 1 tbsp of gochugaru to the soup and 1 to 2 tbsp of gochugaru to the seasoned side dish.
Can I use commercial broth tablets instead of anchovy broth?
Yes, you can dissolve 2 broth tablets in water to replace the 5 cups of anchovy broth.
