Refreshing Soybean Sprout Cold Soup (Kongnamul Naengguk): Your Perfect Summer Dish
How to Make Refreshing Soybean Sprout Cold Soup: Beat the Heat with this Summer Delight
When the summer heat makes you lose your appetite, heavy hot soups can be too much. Let’s explore a quintessential cold soup perfect for the season: Kongnamul Naengguk. Its crisp texture and refreshing broth are a welcome relief.
Main Ingredients- 1 bag soybean sprouts (approx. 300-400g)
- 1/4 large green onion, thinly sliced
- 1 tsp minced garlic
Cooking Instructions
Step 1
First, thoroughly wash the soybean sprouts under running water and drain them in a colander. Thinly slice the green onion and prepare the chili pepper if using (remove seeds before slicing). Have your minced garlic ready.
Step 2
In a pot, combine 5 cups of water and the piece of kelp. Bring to a boil over high heat. Once boiling, remove the kelp after 3-4 minutes. Add 1/2 Tbsp of soup soy sauce and 1/3 tsp of coarse sea salt to season the broth. Adjust seasoning to your preference.
Step 3
Once the seasoned broth is at a rolling boil, add all the washed soybean sprouts. As the sprouts cook, some foam may appear; skimming this off will result in a clearer broth. Boil the sprouts for only about 3-5 minutes until they are crisp-tender. Be careful not to overcook them, as they can become mushy.
Step 4
After the sprouts are cooked, turn off the heat. Stir in the sliced green onion, minced garlic, and the optional chili pepper. This combination creates a wonderful balance between the crunchy sprouts and the refreshing broth.
Step 5
Carefully scoop out the solid ingredients (soybean sprouts, green onion, chili pepper) from the soup into a separate bowl and let them cool. Chill the broth separately in the refrigerator. To serve, pour the chilled broth over the cooled solid ingredients for a delightfully refreshing meal. You can add a splash of vinegar or a pinch of sugar if you like.
