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5.0 from 42 votes

Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi)

This soup is a variation of kongnamul guk (soybean sprout soup) that's made with kimchi. It's easy and refreshingly delicious with a nice spicy kick! 

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

Ingredients

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

  • Kimchi kongnamul guk keeps well in the fridge for 3 to 4 days. If frozen, the texture of soybean sprouts may get stringy or tough.