Spicy Korean Bean Sprout Soup (Kongnamul Jjigae)
Baek Jong-won’s Recipe Delight: A Revitalizing Spicy Bean Sprout Soup Perfect for Hangover Relief!
Introducing a simple yet incredibly satisfying Korean Bean Sprout Soup recipe from Baek Jong-won! This jjigae is bursting with fresh flavors and a delightful spicy kick, making it the ultimate remedy for a hangover. Easy to make with common ingredients, it’s a comforting bowl of homemade goodness.
Ingredients- 4 cups (approx. 800ml) water
- 3-4 handfuls (approx. 150-200g) fresh bean sprouts, rinsed
- 1 cup (approx. 100-120g) ground pork
- 1/2 onion, thinly sliced
- 3 shiitake mushrooms, thinly sliced
- 1/2 cup (approx. 100ml) cooking oil (for making scallion oil)
- 1-2 handfuls green onions, chopped
- Korean chili flakes (Gochugaru), to taste
- 1 tsp salted shrimp (Saeujeot), for seasoning
- 1 Tbsp minced garlic
- 1-2 Cheongyang peppers (optional, for extra spice), chopped
- Salt, to taste
- Black pepper, to taste
Cooking Instructions
Step 1
Begin by thoroughly rinsing the bean sprouts under cold running water and set aside to drain. Prepare the ground pork.
Step 2
Peel and thinly slice the onion. Remove the tough stems from the shiitake mushrooms and thinly slice the caps. You can discard the stems if they are fibrous.
Step 3
In a wide pot or wok, heat 1/2 cup of cooking oil over low heat. Add the chopped green onions and gently sauté until fragrant and the oil is infused with scallion aroma. This is your ‘scallion oil’. Be careful not to burn the onions; a slow, gentle fry is key.
Step 4
Once the scallion oil is fragrant, add the ground pork. Sauté until the pork turns white and is cooked through. This step helps to remove any porky smell and enhances the flavor.
Step 5
Add the Korean chili flakes (Gochugaru) and stir-fry with the pork and scallion oil for about 20-30 seconds. Frying the chili flakes in oil deepens their color and flavor. Keep the heat on low to prevent burning.
Step 6
Now, add the rinsed bean sprouts to the pot. Pour in 4 cups of water, enough to mostly cover the bean sprouts. Turn the heat up to high and bring it to a boil, covering the pot.
Step 7
Once the soup is boiling vigorously, add the sliced onions and shiitake mushrooms. Continue to boil uncovered over high heat, allowing the vegetables to release their fresh flavors into the broth.
Step 8
When the soup comes to a rolling boil again, add 1 teaspoon of salted shrimp (Saeujeot). Salted shrimp adds a wonderful umami depth and helps season the broth. You can also use just the brine from the salted shrimp.
Step 9
Add 1 tablespoon of minced garlic. Reduce the heat to medium-low, cover the pot, and let it simmer for about 15-20 minutes. This simmering time allows all the flavors to meld beautifully.
Step 10
Finally, add the chopped green onions and optional Cheongyang peppers. Let it boil for another moment to finish. Taste and adjust the seasoning with salt if needed. A dash of black pepper adds an extra layer of aroma. Enjoy this comforting and revitalizing soup, perfect for a hangover!
