Clear and Refreshing Bean Sprout Soup (Kongnamul Guk): A Korean Home Cooking Staple
How to Make Refreshing Bean Sprout Soup
This recipe guides you through making a comforting and clear bean sprout soup, perfect for soothing your stomach. Learn the secrets to its refreshing broth and follow simple, step-by-step cooking instructions.
Main Ingredients
- 1.5 liters Anchovy and Kelp Broth (Store-bought broth is also fine. Using broth instead of plain water creates a much deeper and refreshing flavor)
- 1 bag Fresh Bean Sprouts (approx. 300g, rinse thoroughly)
- 1-2 Green Chili Peppers (add if you like it spicy, finely chopped)
- Dried Chili Peppers (optional, adds color and subtle spiciness)
- 1/2 Green Onion (white parts mostly, finely chopped)
Cooking Instructions
Step 1
First, prepare the broth for your delicious bean sprout soup. You can make a rich broth by boiling anchovies and kelp for about 10 minutes, or use a store-bought broth. Using broth instead of plain water will make the soup significantly deeper and more refreshing.
Step 2
Once the prepared broth starts boiling, add all the thoroughly rinsed bean sprouts. Let them boil for a moment, then add 1 tablespoon of minced garlic, allowing the garlic aroma to infuse the soup. Be careful not to overcook the bean sprouts, as they can become mushy.
Step 3
Now it’s time to add color and a touch of spiciness to the soup. Add 1-2 tablespoons of gochugaru (Korean chili flakes). If you’re serving this to children or prefer a milder taste, you can reduce the amount or omit it. Stir well to dissolve.
Step 4
Finally, add the diagonally sliced green onion and the chopped chili peppers (green or dried). Season the soup with soup soy sauce, and supplement any missing umami with tuna extract. Adjust the amounts of soup soy sauce and tuna extract to your preference for the overall seasoning. Simmer briefly more to finish.
