Home SIDES Korean Soybean Sprout Soup (Kongnamul Guk)

Korean Soybean Sprout Soup (Kongnamul Guk)

by Yejiskitchenstories

A staple soup in most Korean homes, Korean soybean sprout soup (kongnamul guk) is loaded with soybean sprouts, garlic, and green onions. This light and fresh soup comes together in less than 15 minutes, making it the perfect side to any meal.

Korean soybean sprouts are a vegetable enjoyed in many ways in Korean cuisine. You might’ve seen it served as a cold side dish (kongnamul muchim) at Korean restaurants or even as a topping on Bibimbap. Since soybean sprouts can be found all year round, Korean soybean sprout soup is a staple dish in Korean culture.

what you’ll need:

  • soybean sprouts
  • anchovy broth: I like to use anchovy broth coins for a shortcut or make it from scratch using dried anchovies and dried kombu.
  • garlic
  • light soy sauce/salt: the color of the soup broth must remain light and mostly clear, so using a combination of soy sauce and salt to season is recommended.
  • green onion

all the details

This is the easiest soup you’ll ever make! Simple ingredients yet so light and fresh that complement any meal!

Make the broth

In a pot, make the broth from scratch using dried anchovies and dried kelp/kombu or using anchovy broth coins.

If making the broth from scratch, I typically simmer about 6 dried anchovies, a 2-inch x 2-inch piece of dried kelp/kombu, and water for 15 minutes.

Cook the soybean sprouts

Add the rinsed soybean sprouts to the broth and cook them either covered or uncovered. If you’re cooking the soybean sprouts covered, refrain from opening the lid while it’s cooking. The raw soybean smell may linger throughout the soup if you open the lid while it’s still cooking. Once you smell a “cooked nutty” smell, you should be okay to open the lid. To avoid the hassle, I prefer to cook this soup uncovered from start to finish 🙂

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Korean Soybean Sprout Soup (Kongnamul Guk)

Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: n/a calories n/a fat
Rating: 5.0/5
( 1 voted )

Ingredients

Instructions

  1. In a large pot, bring the water and anchovy broth coins to a boil. (If making the broth from scratch, combine about 6 dried anchovies, a 2-inch x 2-inch piece of dried kelp/kombu, and water.)
  2. Add the rinsed soybean sprouts to the pot, lower the heat to medium, and cook them either covered or uncovered.
    *If you're cooking the soybean sprouts covered, refrain from opening the lid while it's cooking. The raw soybean smell may linger throughout the soup if you open the lid while it's still cooking. Once you smell a "cooked nutty" smell, you should be okay to open the lid. To avoid the hassle, I prefer to cook this soup uncovered from start to finish 🙂

  3. Add the garlic and season with light soy sauce and salt to taste. Add the green onions and serve! 

 

Notes

Storing method:

Cool down the soup to room temperature and store in the fridge for up to 3 days, or in the freezer for 2 weeks. 

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