Kongnamul Guk, or soybean sprout soup, is a beloved staple of Korean cuisine, known for its refreshing simplicity and surprisingly deep flavor. This vibrant, subtly savory soup is a testament to the power of fresh ingredients, showcasing the delicate crunch of perfectly prepared soybean sprouts. It's a common breakfast or side dish, but its versatility extends beyond the typical mealtime, serving as a comforting and healthy option anytime. The subtle nutty flavor of the soybean sprouts is beautifully complemented by the savory broth, creating a harmonious balance that’s both satisfying and light.
Beyond its deliciousness, Kongnamul Guk is remarkably easy to prepare, making it an accessible recipe for home cooks of all skill levels. This recipe focuses on achieving authentic Korean flavors, guiding you through the essential techniques for maximizing the deliciousness of your soybean sprouts. Ready to learn how to make this classic Korean soup? Let's dive into the step-by-step process.
Tools Needed
- Washing basin or mixing bowl
- Pot
- Colander or strainer
Ingredients
- Soybean sprouts: 250 grams (approx. 3 large handfuls)
- Anchovy and kelp broth: 500 milliliters (2 cups)
- Garlic: 1/2 tablespoon, minced
- Spring onions (green onions): 5 tablespoons, chopped
- Korean Changyang Gochu (spicy chili pepper): Optional
- Soy sauce: 1/2 tablespoon
- Anchovy fish sauce: 1/2 tablespoon (or substitute with other Korean fish sauce like Saeujeot or Ganari Eokjeot)
- Salt: 1 teaspoon
- Water: 750 milliliters (3 cups)
Step-by-Step Instructions
Step 1. Prepare Broth and Ingredients
- Wash soybean sprouts thoroughly in cold water 2-3 times. Drain excess water.
- Prepare anchovy and kelp broth. Bring 2 cups of broth to a boil, then simmer gently for 10 minutes. Remove broth packet and any excess bubbles.
- Mince garlic and chop spring onions. Set aside.
- Add 3 cups of water to the broth.
Step 2. Cook Soybean Sprouts
- Bring the broth to a medium-high heat, then add the soybean sprouts, ensuring none stick over the edges.
- Once boiling, reduce heat to medium-low, simmer uncovered for 5 minutes. (Do not cover the pot to allow the soybean sprout smell to evaporate)
Step 3. Season and Finish
- Add minced garlic, soy sauce, anchovy fish sauce, salt, and optional chili pepper. Stir well.
- Add chopped spring onions.
- Turn off the heat. Taste and adjust seasoning as needed.
Read more: Authentic Korean Spicy Beef Soup (Yukgaejang) Recipe
Tips
- Use soybean sprouts, not mung bean sprouts.
- Adding more soy sauce or fish sauce will darken the soup, so adjust salt accordingly.
Nutrition
- N/A
FAQs
1. Can I use frozen soybean sprouts instead of fresh?
While fresh sprouts are best for optimal texture and flavor, you can use frozen. Just be sure to thaw them completely and squeeze out excess water before cooking to prevent a watery soup.
2. What if I don't have anchovy stock? Can I substitute?
Yes! You can substitute with vegetable broth, chicken broth, or even just water with a pinch of salt and a dash of soy sauce for a lighter flavor.
3. How can I make my Kongnamul Guk spicier?
Add a pinch of gochugaru (Korean chili flakes) to the soup while it's simmering. Start with a small amount and add more to taste.
Enjoy your freshly made bowl of authentic Kongnamul Guk! This simple yet flavorful soup is a perfect example of Korean culinary excellence, showcasing the beauty of fresh ingredients and straightforward preparation. Now that you’ve mastered this recipe, feel free to experiment with additions like garlic, sesame oil, or a sprinkle of toasted sesame seeds to personalize your bowl.