Clear and Refreshing Soybean Sprout Soup
How to Make Delicious Soybean Sprout Soup (Kongnamul Guk)
As the weather turns cooler, a warm, comforting soup dish comes to mind! This clear and refreshing Korean soybean sprout soup is a beloved classic. I’ll share a detailed recipe for making it simply yet with deep umami flavors. It’s perfect as a hangover cure or whenever you want to add a steaming bowl of goodness to your meal!
Main Ingredients- 200g fresh soybean sprouts
- 1 stalk of green onion (mainly the white part)
- 1 red chili pepper (or 1 green chili pepper, depending on preference)
Broth and Seasoning- 600ml anchovy-kelp broth (can substitute with store-bought broth or plain water)
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 1/2 Tbsp tuna extract (optional, can substitute with soup soy sauce or salt)
- Pinch of salt (for taste adjustment)
- 600ml anchovy-kelp broth (can substitute with store-bought broth or plain water)
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 1/2 Tbsp tuna extract (optional, can substitute with soup soy sauce or salt)
- Pinch of salt (for taste adjustment)
Cooking Instructions
Step 1
First, prepare the anchovy-kelp broth, which is the foundation of the soup’s flavor. In a pot, add about 700ml of water, a piece of dried kelp, and 5-6 dried anchovies for broth. Boil for 10 minutes. Remove the kelp after it starts boiling to avoid bitterness, and then remove the anchovies after 10 minutes to create a rich broth. (You can also use store-bought broth or plain water.)
Step 2
Rinse the soybean sprouts thoroughly under running water. Make sure to wash them multiple times to remove any dirt or impurities, then drain them in a colander. It’s important to get rid of any fishy smell, so washing them well is key.
Step 3
Prepare the green onion by slicing it diagonally, focusing on the white part. Thinly slice the red chili pepper, removing the seeds, for added color. If you prefer a spicier kick, feel free to use a green chili pepper instead.
Step 4
Pour the prepared 600ml of anchovy-kelp broth into a pot and bring it to a boil. Once the broth is boiling, add the rinsed soybean sprouts. Cover the pot and simmer for about 5-7 minutes. A tip to prevent a fishy smell is to avoid opening and closing the lid while the sprouts are cooking. Once the sprouts are tender, add 2 Tbsp of soup soy sauce and 1/2 Tbsp of tuna extract for the basic seasoning.
Step 5
Finally, just before turning off the heat, add the sliced green onions and red chili pepper (or green chili pepper) to the pot and simmer for another moment. Be careful not to overcook after adding the peppers, as this can make the soup cloudy. Taste the soup and adjust the seasoning with a pinch of salt if needed. Your refreshing and delicious soybean sprout soup is now ready!
