Al-toran Style Kongnamul Gukbap (Bean Sprout Soup with Rice)
[Al-toran] How to Make Refreshing Kongnamul Gukbap at Home
While many people crave porridge when feeling under the weather, I prefer a refreshing bowl of Kongnamul Gukbap because I’m not a fan of porridge. Kongnamul Gukbap is my ultimate comfort food! Known for its asparagine content, bean sprouts are excellent for liver function and fatigue recovery. This recipe, adapted from the popular Al-toran program and scaled down to serve two, offers a simple yet deeply flavorful way to enjoy this classic dish at home. It features a unique twist with kimchi and salted shrimp, creating a distinct taste profile different from the Jeonju style. Let’s get cooking!
Ingredients for Kongnamul Gukbap (Serves 2)- 220g bean sprouts
- 1/2 squid
- 60g aged kimchi
- 2 Korean green chili peppers
- 1/3 stalk green onion
- 1 tsp gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- 1 Tbsp sesame seeds
- 2 Tbsp shredded seaweed (gim)
- 1 Tbsp salted shrimp (saeujeot)
- 2 bowls cooked rice (preferably firm rice)
Broth Ingredients- 300g radish
- 4 sheets dried kelp (dashima)
- 1 handful dried anchovies for soup (approx. 30g)
- 1 handful dried pollock flakes (hwangtae)
- 2 dried shiitake mushrooms
- 300g radish
- 4 sheets dried kelp (dashima)
- 1 handful dried anchovies for soup (approx. 30g)
- 1 handful dried pollock flakes (hwangtae)
- 2 dried shiitake mushrooms
Cooking Instructions
Step 1
First, prepare the ingredients for the broth that will give the Kongnamul Gukbap its deep flavor. Cut the dried pollock flakes into bite-sized pieces and lightly toast them in a dry pan. This helps remove any fishy smell and adds a nutty aroma.
Step 2
Wash the fresh bean sprouts thoroughly. Once the water is boiling, add the bean sprouts and cook for just 2-3 minutes. Immediately remove them and rinse twice under cold water to maintain their crisp texture. Keep the rinsed bean sprouts submerged in cold water for a bit longer to make them extra refreshing.
Step 3
Don’t discard the water used to boil the bean sprouts! Use this flavorful broth to blanch the squid for just 1 minute. Be careful not to overcook, as it can become tough. After blanching, cool the squid in cold water, drain, and set aside.
Step 4
Now, let’s make the essential broth for your Kongnamul Gukbap. In a pot, combine 2 liters of water, 300g of roughly chopped radish, 4 sheets of kelp, 2 dried shiitake mushrooms, and 10g of the toasted dried pollock flakes. Bring to a boil over high heat, then reduce to medium-low and simmer for about 10 minutes to allow the flavors to meld. (Tip: The original Al-toran recipe serves 4 and uses 3L water, 400g radish, 50g anchovies, and 20g kelp. For this 2-serving recipe, we’ve reduced the quantities and added pollock and shiitake for enhanced flavor. Adjust quantities to your preference.)
Step 5
After 10 minutes, remove the radish and kelp. Add the dried anchovies (about 30g) to the broth and continue to simmer for another 20-30 minutes. Adding anchovies later ensures a clearer, cleaner-tasting broth.
Step 6
Once the broth has sufficiently simmered, strain out all the solid ingredients, leaving only the clear, flavorful broth. Tasting the broth will reveal a deep anchovy base complemented by the subtle savoriness from the dried pollock.
Step 7
Slice the blanched squid into bite-sized pieces. Finely chop the Korean green chili peppers and green onion. Also, prepare medium-coarse gochugaru, whole sesame seeds, and salted shrimp for seasoning.
Step 8
If your kimchi is very sour, gently mix it with a tiny pinch of sugar to soften the acidity. Prepare all the ingredients that will go into the gukbap separately.
Step 9
In an earthenware pot (ttukbaegi), place about 30g of the prepared kimchi, a generous spoonful of the chopped squid, and 1/2 teaspoon of minced garlic.
Step 10
Add one serving of cooked rice and about 110g of the blanched bean sprouts on top. Using slightly firm rice (godubap) is recommended, as it holds its texture well in the soup.
Step 11
Carefully ladle the hot broth around the edges of the pot, over the rice and bean sprouts, and bring it to a boil. Allow the flavors to meld as it simmers.
Step 12
Once the soup is boiling vigorously, add the chopped green onion, Korean green chili peppers, and a pinch of gochugaru for color and a touch of spice. Turn off the heat immediately.
Step 13
Just before serving, sprinkle generously with sesame seeds. Taste the soup and adjust the seasoning with salted shrimp to your preference. Using salted shrimp adds a wonderful umami depth to the gukbap.
Step 14
Making Kongnamul Gukbap at home, which I usually only enjoy when dining out, has been a delightful experience! The broth is delicately savory and refreshingly cool, and the addition of kimchi and salted shrimp gives it a unique charm, distinct from the Jeonju style. It’s easy to make and incredibly delicious. I highly recommend adding this to your repertoire of easy home-cooked meals!
