Kongnamul guk (Soybean sprouts soup)

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Korean Fusion

Ingredients

Broth

  • 1.5
    ounces dried kelp
    or 1 large 8 x 8 sheet
  • 6
    cups water
  • 1.5
    ounce dried anchovies
    about a handful

Sprouts

  • 2-3
    cups soy bean sprouts
    approximately 6-8 ounces
  • 1/2
    cup kimchi
    optional

Seasoning

  • 1/2
    cup green onions
    chopped
  • 1
    teaspoon gochugaru
    optional
  • 1
    tablespoon garlic
    minced
  • 1
    tablespoon fish sauce
    or soup soy sauce

Instructions

1
Kongnamul guk is a known hangover cure for many Koreans, but also a simple but soul warming dish that can be had any time of the meal. I prefer making my own kelp & anchovy stock, but feel free to use store bought chicken or veggie broth. This recipe can be easily modified to be vegan. Check it out!!
2
In a large stock pot, soak 1.5 ounces dried kelp (or 1 large 8 x 8 sheet ) in 6 cups water, for 30 minutes.
3
While kelp is soaking, prepare 1.5 ounce dried anchovies (about a handful) by removing its head and guts. This extra step prevents the broth from potentially becoming bitter.
4
Boil the kelp on medium-high heat and then simmer for 15 mins. Add trimmed anchovies and simmer for another 15 mins. Remove kelp and anchovies. Here I used tongs but a small skimmer/spider to remove contents or strain over a colander and reserve the broth.
5
Bring the broth to boil. Add 2-3 cups soy bean sprouts (approximately 6-8 ounces), immediately cover with lid. When the contents start boiling, reduce the heat to low and cook for another 2 minutes. Do NOT open the lid during this process.
6
While the sprouts are simmering, prepare 1/2 cup green onions (chopped) and 1 tablespoon garlic (minced). When the sprouts are done cooking, add scallions, garlic, 1 teaspoon gochugaru (optional), and 1 tablespoon fish sauce (or soup soy sauce) Adjust seasoning to taste.
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Korean Fusion's avatar
Kongnamul guk is a known hangover cure for many Koreans, but also a simple but soul warming dish that can be had any time of the meal. I prefer making my own kelp & anchovy stock, but feel free to use store bought chicken or veggie broth. This recipe can be easily modified to be vegan. Check it out!!