Refreshing Bean Sprout Soup (Kongnamul Guk)
Clear and Revitalizing Bean Sprout Soup
Bean sprouts are a ubiquitous and versatile ingredient in Korean cuisine, serving as a foundational element in countless dishes. They are incredibly useful, fitting perfectly into any meal, anytime, anywhere. This recipe focuses on creating a wonderfully clear and refreshing soup using these humble bean sprouts. It’s simple to make yet boasts a surprisingly deep flavor, making it an ideal choice for a hangover cure or a light, comforting meal. Let’s explore how to make this magical Kongnamul Guk that will have you reaching for another bowl!
Main Ingredients- Fresh bean sprouts 200g
- Carrot, a small amount (thinly julienned or finely diced)
- Scallion, a small amount (chopped)
Seasoning & Condiments- Soup soy sauce 0.5 Tbsp
- Salted fermented shrimp (Saeu-jeot) 1 Tbsp (minced for better distribution)
- Fish sauce (anchovy or similar) 1 Tbsp (for added umami)
- Minced garlic 1 Tbsp
- Soup soy sauce 0.5 Tbsp
- Salted fermented shrimp (Saeu-jeot) 1 Tbsp (minced for better distribution)
- Fish sauce (anchovy or similar) 1 Tbsp (for added umami)
- Minced garlic 1 Tbsp
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water. Place the rinsed bean sprouts into a pot and add enough fresh water to cover them comfortably. Close the lid and bring it to a rolling boil over high heat. Once it starts boiling vigorously, reduce the heat to medium and let it simmer for a short while. Some prefer to cook with the lid off to prevent a ‘beany’ smell, but for a richer flavor, it’s good to start with the lid on to extract the full essence of the bean sprouts.
Step 2
Once the bean sprouts are partially cooked, add the thinly sliced carrots and chopped scallions. Now, stir in 1 tablespoon of minced garlic to enhance the broth’s depth of flavor. After adding all the ingredients, bring the soup back to a boil over high heat. Aim to cook just until the scallions and carrots are tender-crisp to maintain their fresh crunch.
Step 3
Finally, taste the broth and adjust the seasoning as needed. The base seasoning comes from the soup soy sauce, salted fermented shrimp, and fish sauce, but feel free to add salt or other seasonings to your preference. Let it simmer briefly once more after adjusting the taste, and your deep, refreshing bean sprout soup will be ready. Ladle the hot soup into bowls and enjoy. It makes for a satisfying meal when served with rice.
