Kongnamul Guk (Soybean Sprout Soup)
User Reviews
4.8
-
Servings
4
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Cuisine
Vegetarian
Kongnamul Guk (Soybean Sprout Soup)
Description
Kongnamul Guk features a broth infused with umami from dried anchovies and the subtle aroma of garlic. The soup uses soybean sprouts that provide a crisp texture and a mild, nutty flavor. The anchovies and garlic are boiled out to build a clean but flavorful base before removing to avoid bitterness.
Once the broth is prepared, the rinsed soybean sprouts are cooked briefly with salt, covered to preserve the delicate flavors and prevent raw smell. The chopped scallions added last bring freshness and a mild sharpness to the soup.
This soup is traditionally served as a light accompaniment to meals or when seeking a restorative, mild dish. It tastes even better when seasoned with salted shrimp (saewujeot) if available, which adds depth and complexity.
Ingredients
- 8 ounce soybean sprouts soybean sprouts, kongnamul
- 6 - 8 dried anchovies medium to large size, for broth
- 1 garlic thinly sliced or minced, plump clove
- 1 scallions chopped
- salt
- black pepper
- 6 cups of water
Instructions
- In a medium size pot, bring 6 cups of water with the anchovies and garlic to a boil, uncovered. Reduce the heat to medium high and boil, uncovered, for 10 minutes. Remove the anchovies and garlic from the broth.
- Rinse the soybean sprouts a couple of times, discarding any skins floating.
- Add the bean sprouts and 1 teaspoon of salt and boil, covered, Bring it to a boil, and continue to cook for 4 - 5 minutes over medium high heat. Do not open the lid while the bean sprouts are being cooked, or the raw bean smell will linger even after cooked. Once kongnamul is cooked, taste for salt and pepper. The amount of salt needed at this point will depend on your salt and taste. Add the scallions and serve.
Notes
- Season with salted shrimp (saewujeot) for enhanced flavor if available.
- Do not open the lid while the bean sprouts cook to avoid lingering raw pungency.
User Reviews
Overall Rating
4.8
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