Crisp and Refreshing Soybean Sprout Cold Soup (Kongnamul Naengguk)
The Ultimate Easy Soybean Sprout Cold Soup Recipe – Perfect for Everyone!
On scorching hot days, nothing beats a refreshing cold soup! When you’re tired of cucumber or eggplant cold soups, this soybean sprout version is a delightful alternative. We’ll make a clear broth using dried shiitake mushrooms and kelp, then add a touch of spiciness with a finely chopped chili pepper for a clean, umami-rich, and invigorating taste. This cold soup is perfect for a light meal, to enjoy with rice, or simply to sip on a hot day.
Main Ingredients- 200g soybean sprouts
- 1 piece green onion (approx. 5cm length)
- 1 red chili pepper (or Korean green chili pepper)
Chilled Broth- 1.5L water
- 1 sheet dried kelp (about 10×10 cm)
- 2 dried shiitake mushrooms
- 1/2 Tbsp roasted salt (or adjust seasoning with soy sauce)
- 1.5L water
- 1 sheet dried kelp (about 10×10 cm)
- 2 dried shiitake mushrooms
- 1/2 Tbsp roasted salt (or adjust seasoning with soy sauce)
Cooking Instructions
Step 1
First, wash the soybean sprouts thoroughly. Place the washed sprouts in a pot and add 1.5L of water. Cover with a lid and bring to a boil over medium heat.
Step 2
Once the water begins to boil, you’ll see steam rising.
Step 3
Just before the water boils over, lift the lid. Continue to boil for about 3 more minutes with the lid open. This will cook the soybean sprouts to a crisp texture and prevent any bean-like odor. *Important: Do not open the lid while the water is boiling vigorously, as this can release a raw bean smell. Open it right before it’s about to overflow.*
Step 4
Quickly rinse the cooked soybean sprouts under cold running water and drain them well. Rinsing them in cold water helps maintain their crispness.
Step 5
Don’t discard the water used to boil the soybean sprouts; we’ll use it for the broth. Add the kelp sheet and dried shiitake mushrooms to this water and let it cool down. Allow time for the delicious flavors from the kelp and shiitake mushrooms to infuse into the broth as it cools.
Step 6
Remove and discard the kelp and shiitake mushrooms. Season the soybean sprout broth with 1/2 Tbsp of roasted salt (or adjust with soy sauce to your preference). Add the crisp, blanched soybean sprouts to the seasoned broth. Thinly slice the green onion and chili pepper and add them as a garnish. Stir everything together, then chill in the refrigerator until thoroughly cold. Enjoy your refreshing and delicious soybean sprout cold soup!
