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Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi)
5 from 42 votes

Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi)

Kimchi Kongnamul Guk is a Korean soup featuring translucent kimchi and crunchy soybean sprouts infused in a savory anchovy broth. The soup carries a subtle spicy and tangy flavor profile enhanced by kimchi juice and gochugaru, balanced with garlic and scallions. Cooking the sprouts covered ensures their freshness without lingering raw aroma. Ideal served with rice, this soup provides a refreshing yet comforting addition to any meal, especially when you want a light, vegetable-focused dish.

Prep Time
10 mins
Cook Time
25 mins
Servings: 4
Course: Soup
Cuisine: Korean

Ingredients

  • 6 cups anchovy stock See the recipe (I or II).
  • 10 ounces soybean sprouts aka kongnamul
  • 8 ounces kimchi fully fermented
  • 1/4 cup kimchi juice if available
  • 1 teaspoon gochugaru red chili pepper flakes, use less or more to taste
  • 2 teaspoons soup soy sauce or 1 teaspoon saeujeot - salted shrimp, aka guk ganjang
  • 1 teaspoon garlic minced
  • 1 scallion roughly chopped
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Make anchovy broth with 8 cups of water. See the recipe.
  2. Rinse the soybean sprouts a couple of times, discarding any skins that are floating. Slice the kimchi into about 1/2-inch thick strips.
  3. Add the sliced kimchi, kimchi juice, gochugaru, and the soup soy sauce (or saeujeot, salted shrimp) to the anchovy broth. Bring it to a boil. Cook over medium high heat until the kimchi turns translucent, about 5 minutes.
  4. Add the bean sprouts and garlic. Cook, covered, for 3 - 4 minutes. Do not open the lid while the bean sprouts are being cooked, or the raw bean smell will linger even after cooked. Once the bean sprouts are cooked, adjust the seasoning, if needed, by adding salt and pepper.
  5. Add the scallions and boil for another minute. Serve separately with a bowl of rice, or serve it over the rice in a bowl.

Notes

  • Store the soup in the refrigerator for 3 to 4 days to maintain freshness.
  • Freezing is not ideal as soybean sprouts may change texture and become stringy or tough when thawed.