Deep and Refreshing Kongnamul-Mu-Guk (Bean Sprout and Radish Soup): Achieve a Rich Broth Flavor with Our Secret
How to Make Deep and Refreshing Kongnamul-Mu-Guk
Introducing a recipe for Kongnamul-Mu-Guk that yields a rich broth flavor, just like from a professional restaurant, right in your home. This soup is clear, refreshing, and packed with a deep umami taste, perfect for a hearty meal. Our special technique will make your soup even more delicious.
Main Ingredients
- 200g fresh bean sprouts
- 1 piece of Korean radish (approx. 10cm length) for a refreshing taste
- A small amount of green onion, finely chopped
- 1 sheet of dried kelp (dashima, 5x5cm size) for deep flavor
- A handful of dried anchovies for a clear broth (gutted)
Seasoning & Others
- 2 Tbsp anchovy sauce (myeolchi-aekjeot) to enhance umami
- 1 Tbsp sesame oil for a nutty aroma
- 4 Tbsp minced garlic (use generously)
- 2 Tbsp anchovy sauce (myeolchi-aekjeot) to enhance umami
- 1 Tbsp sesame oil for a nutty aroma
- 4 Tbsp minced garlic (use generously)
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water two to three times and drain them. This step is important to remove any unpleasant odor from the bean sprouts and ensure a clean broth color.
Step 2
Julienne the Korean radish into thin strips, similar in length to the bean sprouts. Thinly sliced radish will allow its refreshing flavor to infuse well into the soup.
Step 3
Place the prepared julienned radish and bean sprouts together into a pot.
Step 4
Add the dried anchovies and the sheet of kelp to the pot. Drizzle the 2 Tbsp of anchovy sauce and 1 Tbsp of sesame oil around the bottom of the pot. Stir-fry the ingredients gently with a spatula or spoon over high heat. Once the bottom of the bean sprouts are lightly sautéed, flip them over and lightly sauté the other side. This sautéing process is the secret to achieving a deep and rich broth flavor.
Step 5
Pour enough water over the sautéed ingredients to cover them completely. Bring to a rolling boil over high heat. Boiling the soup initially over high heat helps in extracting a clear and refreshing flavor.
Step 6
Once the water starts boiling, add the 4 Tbsp of minced garlic. Continue to boil over high heat for at least 5 minutes. It’s important to boil long enough for the garlic’s aroma to fully infuse into the broth.
Step 7
When a delicious aroma begins to fill the air and a milky broth forms from the bean sprouts and radish, turn off the heat. Add the finely chopped green onions and stir gently just once. Your deep and refreshing Kongnamul-Mu-Guk is now complete!
