Spicy Bean Sprout Soup (Kongnamul Guk)
Fighting Off a Cold with a Bowl of Hearty, Spicy Bean Sprout Soup!
When you feel a chill or the beginnings of a cold, a warm, spicy bowl of Kongnamul Guk (Korean Bean Sprout Soup) is wonderfully comforting. This recipe uses Cheongyang peppers for a delightful kick instead of gochugaru, making it extra refreshing. Just like the daffodils peeking through in the garden, let this invigorating soup chase away any lingering sickness!
Main Ingredients- 300g Fresh Bean Sprouts
- 1 Korean Leek (green part sliced)
- 1 Cheongyang Pepper (sliced)
- 1 Red Chili Pepper (sliced)
Seasoning & Broth- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce or Anchovy Extract
- Pinch of Black Pepper
- 3 cups Rice Water (or anchovy-kelp broth)
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce or Anchovy Extract
- Pinch of Black Pepper
- 3 cups Rice Water (or anchovy-kelp broth)
Cooking Instructions
Step 1
Begin by thoroughly rinsing the bean sprouts under cold running water a few times. Place the clean bean sprouts in a pot. Add 1 teaspoon of salt to lightly season them. Pour in 3 cups of rice water, ensuring the bean sprouts are submerged.
Step 2
You can achieve a wonderfully refreshing broth simply by using rice water, eliminating the need for a separate broth preparation! Place the pot over medium-high heat and bring to a boil. Once boiling, stir in 1 tablespoon of soy sauce for soup, 1 tablespoon of fish sauce or anchovy extract, and 1 tablespoon of minced garlic. Continue to simmer, allowing the flavors to meld.
Step 3
Check the bean sprouts for doneness; they should be tender-crisp. Be careful not to overcook them, as they can become mushy. Once the bean sprouts are cooked to your liking, add the sliced leek, Cheongyang pepper, and red chili pepper. Simmer for another minute or two. Finally, add a pinch of black pepper. Taste the soup and adjust seasoning with salt if needed. If you desire more heat, feel free to add an extra Cheongyang pepper.
Step 4
While I often enjoy making Kimchi Kongnamul Guk by adding napa cabbage kimchi, today I opted for a simpler version with just bean sprouts for a clean and refreshing soup.
Step 5
On chilly mornings when you feel a bit under the weather, a bowl of spicy Kongnamul Guk feels like a true remedy. The warm broth revitalizes your body and lifts your spirits.
Step 6
When you don’t have much appetite, a spoonful of rice soaked in this hot, flavorful bean sprout soup is all you need; no other side dishes are necessary! The cool, clear broth is incredibly appetizing. (Though, I must admit, I usually have a good appetite anyway! Haha!)
