Clear Korean Bean Sprout Soup (Kongnamul Guk)
How to Make a Refreshing and Light Korean Bean Sprout Soup for Hangover Relief
This #KongnamulGuk recipe is a favorite for its clear, refreshing broth, making it perfect as a #HangoverSoup or a light #BreakfastSoup. While often made with kimchi or other vegetables, today we’re focusing on a simple yet incredibly flavorful clear bean sprout soup using just the sprouts. The sprouts remain delightfully crisp, and the broth is so clean and invigorating – no wonder it’s a popular hangover cure! #HowToMakeBeanSproutSoup is easier than you think. I recently made a batch of this clear soup, and a warm bowl felt incredibly soothing and rejuvenating, even without a hangover! Experience the refreshing, slightly spicy comfort that makes this soup a beloved classic.
Main Ingredients
- 300g bean sprouts
- 1/2 large green onion (scallion)
- 1 chili pepper (red or green, or one of each for color and mild heat)
Seasoning & Broth
- 1 Tbsp Korean soy sauce (Guk-ganjang)
- 1 Tbsp fish sauce (any kind, e.g., anchovy)
- 1 Tbsp minced garlic
- 1.2L anchovy broth (or water)
- Pinch of salt
- Pinch of black pepper (optional)
- 1 Tbsp Korean soy sauce (Guk-ganjang)
- 1 Tbsp fish sauce (any kind, e.g., anchovy)
- 1 Tbsp minced garlic
- 1.2L anchovy broth (or water)
- Pinch of salt
- Pinch of black pepper (optional)
Cooking Instructions
Step 1
Gently rinse the bean sprouts under running water, swirling them lightly. While rinsing, pick out any discolored sprouts or debris. Rinse them about 3 times until clean, then drain well. Finely chop the green onion and thinly slice the chili pepper(s) on an angle.
Step 2
Place the cleaned bean sprouts into a pot and pour in the anchovy broth. If you don’t have anchovy broth, water will work just fine.
Step 3
Bring the broth and sprouts to a boil. Once boiling, add 1 tablespoon of Korean soy sauce and 1 tablespoon of fish sauce for depth of flavor. Adding too much Korean soy sauce can make the broth dark, so using it sparingly and supplementing with fish sauce for umami and saltiness is recommended. Stir in 1 tablespoon of minced garlic for aromatic flavor.
Step 4
Once the broth is vigorously boiling over high heat (about 5 minutes), add the chopped green onion and sliced chili peppers. Reduce the heat to medium and simmer for another 2-3 minutes. This ensures the bean sprouts stay crisp and the flavors meld beautifully. Taste the soup and adjust seasoning with a pinch of salt if needed. Finish with a pinch of black pepper, if desired.
Step 5
Your refreshing and perfectly crisp bean sprout soup is ready! It’s incredibly satisfying, especially with a bowl of rice.
Step 6
While this recipe uses only bean sprouts, you can also create delicious variations by adding kimchi for a spicy kick (Kimchi Kongnamul Guk), or simmering with dried pollock (Hwangtae) or radish for a richer flavor. Enjoy experimenting!
