Clear and Refreshing Soybean Sprout Soup (Kongnamul-guk)
Perfect for Hangover Cures or as a Mild Soup for Babies! Kongnamul-guk
Introducing a Kongnamul-guk recipe that’s incredibly easy to make and quick to cook, perfect for any time. Its clear and refreshing broth is ideal for hangover relief, and its mild flavor makes it an excellent choice for baby food. You can also enjoy it as a chilled soup in the summer for a delightful twist!
Main Ingredients- Soybean sprouts 100g
- Anchovy-Kelp Broth 5 cups (approx. 1L)
Seasoning- 1 tsp minced garlic
- 1 tsp soup soy sauce (Guk-ganjang)
- 1/2 Tbsp salted shrimp or fish sauce (adjust to taste)
- 1 Tbsp cooking wine (Mirin)
- Salt to taste
- 1 tsp minced garlic
- 1 tsp soup soy sauce (Guk-ganjang)
- 1/2 Tbsp salted shrimp or fish sauce (adjust to taste)
- 1 Tbsp cooking wine (Mirin)
- Salt to taste
Cooking Instructions
Step 1
First, pour 5 cups of the prepared anchovy-kelp broth into a pot. This forms the base for your clear and refreshing soup.
Step 2
Add 1 tsp of minced garlic to the broth in the pot and begin to heat it. Allow the garlic’s aroma to infuse into the broth.
Step 3
Rinse the soybean sprouts thoroughly under running water and drain them. It’s important to wash them well to remove any ‘bean’ smell.
Step 4
Once the broth comes to a boil, add the soup soy sauce, fish sauce (or salted shrimp), and cooking wine to season the broth. Keep in mind that adding soybean sprouts will dilute the flavor, so it’s best to season it slightly saltier initially.
Step 5
Add the prepared soybean sprouts to the pot. Be mindful not to overcook the sprouts, as they can lose their crisp texture.
Step 6
Boil on high heat for about 3 minutes, just until the soybean sprouts are cooked. The key is to maintain their fresh, crisp texture. Finally, taste the soup and adjust the seasoning with salt as needed. If you prefer it chilled, let it cool down, then refrigerate and serve cold.
