Soybean Sprout Soup (Kongnamul Guk)
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.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Make the fish stock. Add 4 cups of water to a pot and add dried anchovies and kelp. Simmer for 15-20 min.
- 2
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.
- 3
Rinse the soybean sprouts (kongnamul) and discard any black and spoiled pieces.
- 4
Remove the kelp and anchovies from the fish stock. Add salt and soybean sprouts to the pot. Cover and bring to a boil.
- 5
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.
- 6
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.
- 7
Serve with some rice and other side dishes for a warm and soothing meal.