Chilled Bean Sprout Soup (Naeng Kongnamul Guk)
Make Refreshing Chilled Bean Sprout Soup to Beat the Heat
On sweltering summer days, a bowl of cool and refreshing soup is exactly what you need to stimulate your appetite! While Cold Cucumber and Seaweed Soup is a popular choice, today we’re introducing a delightful chilled bean sprout soup with its crisp sprouts and invigorating broth. Let me share the secret to its simple yet profound flavor.
Main Ingredients- 100g Bean sprouts
- 400g Radish (Mu)
- 1 stalk Green onion (Scallion)
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under cold running water a couple of times. After rinsing, drain them well in a colander. This helps to remove any potential ‘fishy’ smell from the sprouts and enhances their crisp texture.
Step 2
Prepare the vegetables. Peel the radish and slice it thinly into matchsticks. Finely chop the green onion. Having all your ingredients prepped makes the cooking process much smoother.
Step 3
Pour 1.5L of anchovy-kelp broth into a pot. Add the rinsed bean sprouts and the julienned radish. Bring the broth to a boil over high heat. Once it starts steaming, reduce the heat to medium and simmer for about 5 minutes, or until the bean sprouts and radish are tender. Be careful not to overcook the bean sprouts, as they can become mushy.
Step 4
After 5 minutes, add the chopped green onion and minced garlic. Season the soup with soy sauce for soup (Guk-ganjang) or salt to your liking. Once the soup comes back to a boil, increase the heat to high and simmer for another 2 minutes to allow the flavors to meld. Using Guk-ganjang will add a deeper umami flavor, while salt will provide a cleaner taste – choose according to your preference.
Step 5
Ladle the deliciously simmered chilled bean sprout soup into bowls. It’s ready to serve! If you prefer it extra cold, let it cool down a bit and then chill it in the refrigerator. Beat the summer heat with this refreshing and healthy bowl of Naeng Kongnamul Guk!
