Clear and Refreshing Bean Sprout Soup (Kongnamul Guk)
How to Make a Simple and Revitalizing Bean Sprout Soup
This is a wonderfully refreshing bean sprout soup, perfect for a hangover cure or any time you need a light, revitalizing meal. For a hearty bowl, you can even simmer rice with the soup in a small pot and enjoy it like a ‘gukbap’ (soup with rice) alongside kimchi. It’s incredibly soothing and satisfying!
Ingredients- 300g fresh bean sprouts
- 5 cups (approx. 1L) anchovy-kelp broth
- 1 Tbsp minced garlic
- 1/3 stalk green onion, thinly sliced diagonally
- 1 Korean chili pepper (seeded and sliced diagonally)
- 1 red chili pepper (seeded and sliced diagonally)
- 1 Tbsp soy sauce for soup (Gukganjang)
- 1 Tbsp salted shrimp (Saewujeot)
- Salt to taste
Cooking Instructions
Step 1
First, thoroughly wash the bean sprouts under cold running water. Drain them well in a colander. There’s no need to remove the tails unless they are particularly dirty; a good rinse is sufficient.
Step 2
Prepare the aromatics: thinly slice the green onion diagonally. For the chili peppers, remove the seeds and slice them diagonally. Mince the garlic finely. Having everything prepped makes the cooking process much smoother.
Step 3
In a pot, bring 5 cups (approx. 1L) of water to a boil. Add a broth pack (containing dried anchovies, kelp, etc.) and let it simmer for about 10 minutes to create a flavorful broth. After 10 minutes, remove the broth pack to get a clean, clear broth. You can also use plain water or store-bought broth if you prefer.
Step 4
Once the broth is boiling vigorously, add all the prepared bean sprouts. Crucially, cook with the lid OFF. This helps prevent any ‘fishy’ smell from the sprouts and keeps them wonderfully crisp.
Step 5
As the bean sprouts start to turn translucent, stir in 1 tablespoon of soy sauce for soup (Gukganjang). This adds a savory depth to the broth and contributes to its clear, appealing color.
Step 6
Next, add 1 tablespoon of salted shrimp (Saewujeot) and 1 tablespoon of minced garlic. Let the soup simmer for another few minutes. Salted shrimp not only seasons the soup but also adds a rich umami flavor that elevates the overall taste.
Step 7
Taste the soup and adjust the seasoning with a pinch of salt if needed. Everyone’s preference for saltiness differs, so it’s best to add salt gradually until it’s just right for you.
Step 8
Finally, toss in the sliced green onions, Korean chili pepper, and red chili pepper. Let it simmer for just another minute or so. The chilies add a refreshing kick and enhance the clean flavor of the soup.
Step 9
And there you have it! A steaming bowl of clear, refreshing bean sprout soup, ready to be enjoyed. Serve it with a bowl of rice for a complete meal. For an extra hearty option, simmer rice directly in the soup pot for a delicious ‘Kongnamul Gukbap’!
