Refreshing and Spicy Bean Sprout Cold Soup (Kongnamul Naengguk)
Kongnamul Naengguk: A Refreshing Korean Cold Soup Perfect for Summer
Introducing an easy-to-make Kongnamul Naengguk, a refreshing cold soup featuring a clean yet subtly spicy broth that will cool you down from the inside out.
Main Ingredients
- 300g fresh bean sprouts
- 1 Cheongyang chili pepper (for a hint of spice)
- 1 red chili pepper (for color)
- 1 pack anchovy and kelp broth sachet
- 1.6 liters cold water
Cold Soup Seasoning
- 1.5 Tbsp minced garlic
- 2 Tbsp fish sauce (or tuna extract for umami)
- 1 Tbsp salt (adjust to taste)
- A pinch of black pepper (for aroma)
- 1.5 Tbsp minced garlic
- 2 Tbsp fish sauce (or tuna extract for umami)
- 1 Tbsp salt (adjust to taste)
- A pinch of black pepper (for aroma)
Cooking Instructions
Step 1
In a pot, add 1.6 liters of cold water and the anchovy and kelp broth sachet. Bring to a boil over high heat and simmer for about 5 minutes to create a rich broth.
Step 2
Thinly slice the Cheongyang chili pepper and red chili pepper. You can remove the seeds for less heat, or keep them in if you enjoy more spiciness.
Step 3
Rinse the bean sprouts under running water, gently swishing them with your hands. This will help remove any husks or impurities.
Step 4
Once the broth is boiling vigorously, remove the broth sachet. Add the rinsed bean sprouts and cook for another 3-5 minutes until the sprouts are tender but still slightly crisp. Be careful not to overcook, as they can become mushy.
Step 5
Stir in 1.5 tablespoons of minced garlic and 2 tablespoons of fish sauce (or tuna extract) and continue to simmer. If you don’t have fish sauce, soy sauce or salted shrimp can be used as substitutes.
Step 6
Add 1 tablespoon of salt to season the soup. It’s best to start with about half a tablespoon, taste, and then adjust the saltiness according to your preference.
Step 7
Add the sliced chili peppers and simmer for another moment, allowing their flavors to infuse into the broth.
Step 8
Finally, sprinkle in a pinch of black pepper for added aroma and turn off the heat. You can omit the pepper if you prefer.
Step 9
Allow the cooked bean sprout soup to cool completely. You can speed up the cooling process by leaving the lid off or covering it with a thin cloth. For the best flavor, refrigerate for at least 1 hour before serving. Ladle into bowls and garnish generously with ice cubes for a truly refreshing experience!
