Refreshing and Delicious Kongnamul Gukbap (Bean Sprout Soup with Rice)
How to Make Refreshing and Tasty Kongnamul Gukbap at Home
A hearty Kongnamul Gukbap featuring a refreshing broth made with anchovy and kelp stock, generously filled with crisp bean sprouts. Served in a hot stone pot with rice at the bottom, a ladleful of steaming hot soup is poured over, topped with a perfectly cooked fresh egg. This dish is incredibly satisfying and revitalizing, perfect for a comforting meal. Seasoned with savory shrimp paste and enhanced with aromatic scallions and a hint of pepper, it’s a truly flavorful experience. It’s also a great hangover remedy and the ultimate comfort food on a chilly day.
Main Ingredients- Plenty of anchovy-kelp stock
- 1 bag fresh bean sprouts (approx. 300g)
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 1-2 Tbsp salted shrimp (adjust to taste)
- 0.5 Tbsp minced garlic
- A bit of finely chopped scallion
- 3 fresh eggs
- A pinch of black pepper
For Anchovy-Kelp Stock- 1 handful dried anchovies (for broth)
- 1 handful dried shrimp
- 3-4 pieces dried kelp (approx. 10x10cm)
- 4-5 dried shiitake mushrooms
- 2 stalks green onion (mostly white parts)
- 1 handful dried anchovies (for broth)
- 1 handful dried shrimp
- 3-4 pieces dried kelp (approx. 10x10cm)
- 4-5 dried shiitake mushrooms
- 2 stalks green onion (mostly white parts)
Cooking Instructions
Step 1
First, let’s make the essential anchovy-kelp stock, the heart of delicious Kongnamul Gukbap. Heat a pot over medium heat, add the dried anchovies and dried shrimp, and lightly stir-fry them until fragrant, being careful not to burn them. This step removes any fishy odors and enhances the nutty flavor of the seafood.
Step 2
Add plenty of water to the stir-fried anchovies and shrimp. Include the dried shiitake mushrooms for umami, the roughly chopped green onions, and the kelp. Bring to a boil over high heat, then reduce to medium-low heat and simmer for at least 20-30 minutes to extract a deep, rich broth. (Tip: Making a large batch of this stock and storing it in the refrigerator or freezer will make it convenient to use in various dishes like stews and soups.)
Step 3
Pour the desired amount of the prepared anchovy-kelp stock into a pot. Add the thoroughly washed bean sprouts and cook them together in the stock. Cooking fresh bean sprouts ensures they retain their crisp texture and refreshing taste.
Step 4
Once the bean sprouts are simmering nicely, add 2 tablespoons of soup soy sauce (Guk-ganjang) to season the broth. Adding this soy sauce first helps maintain a clean color while adding depth to the flavor.
Step 5
Now, adjust the final seasoning with salted shrimp. Salted shrimp provides a deep, refreshing umami that’s distinct from soy sauce, elevating the overall flavor of the Kongnamul Gukbap. Taste and add gradually to achieve your preferred level of saltiness.
Step 6
With the seasoning adjusted, add a generous amount of finely chopped scallions to enhance the aromatic quality. The refreshing scent of the scallions will further enrich the flavor profile of the bean sprout soup.
Step 7
Prepare a hot stone pot by placing a bowl of cooked rice at the bottom. Ladle the steaming hot bean sprout soup generously over the rice. Once the soup comes to a rolling boil, crack a fresh egg right into the center. For an extra touch, sprinkle a pinch of black pepper over the top just before serving to add a hint of spiciness and aroma. (Tip: Adding rice to the soup can sometimes dilute the flavor. Taste the soup again after adding the rice and adjust the seasoning with more salted shrimp if needed.)
