Clear and Refreshing Korean Soybean Sprout Soup (Kongnamul Guk)
[Super Simple Soup Recipe] Hong Yang Geng’s Night – A Recipe for Clean and Refreshing Soybean Sprout and Radish Soup
Enjoy a warm and hearty meal with this wonderfully refreshing and clean soybean sprout and radish soup. It’s perfect for soothing your palate and warming you up on a cool day.
Main Ingredients
- 170g Korean radish (mu)
- 170g Soybean sprouts (kongnamul)
- 1L Water
- 2 Tbsp Sesame oil (deulgireum)
- 1 tsp Salt (or soup soy sauce, adjust to taste)
- 1 Dashima pack (anchovy-kelp or vegetable stock pack)
Cooking Instructions
Step 1
First, wash the Korean radish (mu), a key ingredient for this soup. Peel it and slice it thinly into half-moons (like napa cabbage) or cut it into fine julienne strips. Julienne cuts help the radish release its flavor into the broth more quickly and make it easier to eat.
Step 2
Heat a pot or wok over medium heat and add 2 tablespoons of sesame oil (deulgireum). Add the julienned radish and sauté until it becomes slightly translucent, about 2-3 minutes. This step infuses the radish with the nutty aroma of the sesame oil, enhancing its flavor.
Step 3
Once the radish looks a bit translucent after sautéing for 2-3 minutes, pour in 1L of water and bring it to a rolling boil over high heat. As the water boils, add 1 dashima pack to create a rich, clear broth. Reduce the heat to medium and let it simmer for about 10 minutes. Remember to remove the dashima pack before proceeding.
Step 4
While the broth is simmering, wash the soybean sprouts (kongnamul) thoroughly under running water. To remove any potential ‘fishy’ smell from the sprouts, it’s a good idea to trim off any dark root ends or damaged parts. Drain them well in a colander and set aside.
Step 5
Once the broth has developed a good flavor (after removing the dashima pack), add all the washed soybean sprouts to the pot. As they cook, the sprouts will release their refreshing essence into the soup.
Step 6
Finally, season the soup. Add 1 teaspoon of soup soy sauce or salt, and adjust the seasoning further according to your preference. Let the soup simmer for about 5 more minutes, or until the soybean sprouts are fully cooked. Be careful not to overcook them, as they can become mushy and release an unpleasant odor.
Step 7
Your delicious and refreshing Kongnamul Guk, with perfectly cooked sprouts and radish, is now ready! This clear and invigorating soup is surprisingly easy to make. Serve it hot and enjoy a wonderful meal.
Step 8
This recipe is so simple and quick, it’s a fantastic option for those nights when you’re wondering what soup to make for dinner. Try this addictively delicious Kongnamul Guk that will have you finishing your rice in no time!
