Warm Winter Delicacy: Kongguk (Soybean Soup) Recipe
Kongguk is Wonderful in Winter!
I sometimes make this dish, especially when winter radish is tastier. I prepared it today. ♡
Ingredients- 1 medium-sized radish
- 400g soybean powder
- 7 dried anchovies for broth (or dried sand lance)
Seasoning- Salt (to taste)
- Soup soy sauce (for seasoning)
- Salt (to taste)
- Soup soy sauce (for seasoning)
Cooking Instructions
Step 1
First, let’s make the basic broth for a delicious Kongguk! Pour water into a pot and add 7 dried anchovies (or dried sand lance) for broth. Bring to a boil over high heat, then reduce heat and simmer for about 5 minutes to extract a rich anchovy broth. Remove the anchovies, and set the broth aside.
Step 2
Radish is one of the key ingredients in Kongguk! Wash one medium-sized radish thoroughly, peel it, and then julienne it into thin, long strips. This slicing method helps the radish blend well with the broth and cook until tender.
Step 3
Now it’s time to prepare the creamy soybean powder. Place 400g of soybean powder in a bowl. Gradually add the hot anchovy broth you prepared earlier, stirring to create a smooth mixture without lumps. Using chopsticks or a whisk will help you mix it well. I personally prefer a slightly thinner consistency, but you can adjust it to your liking.
Step 4
Shall we start cooking the Kongguk? Pour the prepared anchovy broth into a pot and add the julienned radish. Let it simmer until the radish is tender. Once the radish is somewhat cooked, reduce the heat to medium. Slowly pour in the diluted soybean powder mixture while stirring continuously to prevent lumps. It’s important to keep stirring after adding the soybean powder. Once the soybean powder is fully incorporated into the broth, reduce the heat to low and let it simmer gently for about 5 minutes to develop the rich flavor characteristic of Kongguk.
Step 5
Finally, it’s time to season. Once the Kongguk is cooked to your liking, add salt and soup soy sauce to taste. Adding a little soup soy sauce enhances the umami flavor, making it even more delicious. Stir well and let it simmer for another moment. Your winter delicacy, Kongguk, is now complete! Enjoy it while it’s hot.
