Kongnamul Guk (Soybean Sprout Soup)
A clean, restorative Korean soybean sprout soup with minimal seasoning. Prized as a hangover cure and a light everyday meal, this soup is nourishing, anti-inflammatory, and effortlessly easy to make.
Total Time
25 min
Prep
5 min
Cook
20 min
Servings
3
Cuisine
East Asian Korean
90kcal
Calories
8g
Protein
6g
Carbs
3g
Fat
2g
Fiber
How to Make It
- 1
Simmer dried anchovies in 800ml water for 10 minutes. Remove anchovies and keep the stock.
- 2
Bring stock to a boil. Add soybean sprouts. CRITICAL: do not lift the lid for the first 5 minutes of boiling to prevent the sprouts from developing a beany smell.
- 3
After 5 minutes, add garlic, soy sauce, and salt. Stir gently.
- 4
Add gochugaru if using. Simmer for another 5 minutes until sprouts are tender but still have a slight bite.
- 5
Add spring onions and simmer for 1 minute.
- 6
Drizzle with sesame oil. Serve hot alongside steamed rice.
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