Soybean Sprout Soup (Kongnamul Guk)
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Soybean Sprout Soup (Kongnamul Guk)
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Wonderfully warm and light, this amazingly soothing soup is Korean Chicken Soup for the soul. If you have a cold or a hangover, this soup will chase the blues away, with extra red pepper flakes, while the non-spicy version is perfect for kids.
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Ingredients
- 6 oz soybean sprouts (Kongnamul / 콩나물)
- 15 dried soup anchovies (Gukmyeolchi / 국멸치)
- 1 piece dried kelp (Dashima – approx 3 x 3 in)
- 4 cups water
- 3/4 tsp Sea Salt (Trader Joe's)
- 3 tsp red chili pepper powder (Gochukaroo)
- 1 Tbsp chopped garlic
- 2-3 Tbsp chopped green onions
- 1 tsp fermented salted shrimp, chopped (Saewoojeot – OPTIONAL)
Instructions
- Make the fish stock. Add 4 cups of water to a pot and add dried anchovies and kelp. Simmer for 15-20 min.
- If you have time, let it sit with heat turned off for another 20 min. Extra time will make the broth even richer and more flavorful.
- Rinse the soybean sprouts (kongnamul) and discard any black and spoiled pieces.
- Remove the kelp and anchovies from the fish stock. Add salt and soybean sprouts to the pot. Cover and bring to a boil.
- Boil COVERED on medium heat for 8 minutes. DO NOT open the cover until sprouts are fully cooked. Opening before they are fully cooked will leave a fishy smell/taste to the soup.
- Add garlic, green onions, and red chili pepper powder. Cook for another 2-3 minutes. Taste the soup and adjust saltiness by adding more salt or optionally saewoojeot.
- Serve with some rice and other side dishes for a warm and soothing meal.
Notes
- For anchovy stock, see My Tips page to make the anchovy stock ahead of time.
- When buying sprouts, don’t go for the big, thick ones as they probably have fertilizers or chemicals in them. Buy thin, slender sprouts and go for organic or ones with no chemicals if you can. Also, turn the bag over and see if there are any sprouts that have become mushy at the bottom of the bag. This means the sprouts are not as fresh as they should be.
- Root or no root? People have different opinions about taking the root ends off of soybean sprouts. I personally stopped removing the root ends long time ago because I learned that the roots have a lot of nutrients in them.
Nutrition Information
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Calories
20kcal
(1%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Sodium
41mg
(2%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Vitamin A
475IU
(10%)
Vitamin C
1.2mg
(1%)
Calcium
16mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 20 kcal
% Daily Value*
| Calories | 20kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Sodium | 41mg | 2% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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