Revitalizing Bean Sprout Soup with Rice (Kongnamul Gukbap) – A Hearty Hangover Cure!
Kongnamul Gukbap: A Refreshing and Spicy Soup to Cure Your Hangover! 🌶️
Nourish your body with this deeply refreshing and savory bean sprout soup. The clear broth mixed with rice is the perfect way to wash away the day’s fatigue.
Ingredients- 1 handful of bean sprouts (approx. 100g)
- 500ml anchovy-kelp broth (made with anchovies, kelp, and leek roots)
- 1 egg
- A little green onion, finely chopped
- 1 Korean chili pepper, finely chopped
- A pinch of salted shrimp (adjust to taste)
Cooking Instructions
Step 1
First, thoroughly wash the bean sprouts and drain them. Finely chop the green onion and Korean chili pepper; having them ready will make the cooking process much smoother.
Step 2
To create a rich and refreshing broth, add 500ml of water to a pot along with kelp, dried anchovies, and the white parts or roots of a leek. Simmer for about 10 minutes, allowing the flavors to meld, then strain to get a clear broth. Discard the solids.
Step 3
Add the washed bean sprouts to the prepared broth. Season with a little salt. It’s important to boil this uncovered to prevent any unpleasant smell from the bean sprouts! Bring it to a boil and then immediately turn off the heat. Be careful not to overcook the bean sprouts, as they can become mushy.
Step 4
Place a bowl of warm rice into a traditional earthenware pot (ttukbaegi). Ladle the hot bean sprout soup generously over the rice. Using a ttukbaegi will keep the soup warm for a longer time.
Step 5
Now, artfully arrange the chopped green onion and Korean chili pepper on top of the soup. Crack a fresh egg directly into the pot. Finally, add a pinch of salted shrimp to your preference for an added umami depth. Salted shrimp is key to perfecting the broth’s flavor.
Step 6
Place the ttukbaegi on the stove over medium heat and bring it to a gentle simmer. As soon as it starts to bubble, immediately turn off the heat. Avoid boiling for too long, or the egg will overcook! Enjoy this spicy and refreshing Kongnamul Gukbap while it’s piping hot for the best experience. Enjoy your meal!
