Kongnamul Ttaro Gukbap: Quick & Soothing Korean Bean Sprout Soup
A Speedy Hangover Cure: Kongnamul Ttaro Gukbap, Ready as Fast as You Can Boil Ramen
On the morning after a night of drinking, when you crave a warm, refreshing soup, I made Kongnamul Ttaro Gukbap! I was surprised by how delicious it was, even when I boiled it with plain water without making any broth for myself. It seems the straight bean sprouts truly helped the flavors meld beautifully. Despite cooking it in just 5 minutes, it had a deep, satisfying taste. Using salted shrimp for seasoning added to the clean flavor profile. This simple and quick hangover soup, Kongnamul Ttaro Gukbap, will soothe your upset stomach in no time. Enjoy it quickly and let it calm your troubled insides!^^ Stay healthy today~♡
Main Ingredients- 3 cups water
- 1 cup kimchi (chopped into bite-sized pieces)
- 1 handful straight bean sprouts (washed thoroughly)
- 1 egg
Seasoning & Garnish- 1 tsp mushroom powder (for added umami)
- Salted shrimp (to season the broth)
- Green onion (chopped for garnish)
- 1 tsp mushroom powder (for added umami)
- Salted shrimp (to season the broth)
- Green onion (chopped for garnish)
Cooking Instructions
Step 1
First, thoroughly wash the bean sprouts under running water and drain them. Keeping them fresh is key to avoiding any unpleasant smell.
Step 2
Pour 3 cups of water into a ttukbaegi (Korean earthenware pot) and bring it to a boil over high heat. Boiling the water helps extract flavors from the other ingredients.
Step 3
Rinse the kimchi, drain it well, and then chop it into pieces suitable for a soup. Avoid chopping it too finely, as it can make the broth cloudy. Aim for bite-sized pieces.
Step 4
Once the water is boiling vigorously, add the chopped kimchi and let it simmer briefly to release its refreshing flavor. Next, add the washed bean sprouts and cook for about 3-5 minutes, or until the bean sprouts turn translucent. Be careful not to overcook them, as they can become mushy.
Step 5
After the bean sprouts are cooked, stir in 1 teaspoon of mushroom powder. Season the broth with salted shrimp, adding more if needed to achieve your desired saltiness. Finally, carefully crack the egg into the center of the pot, letting it poach gently in the simmering broth.
Step 6
Serve the ttukbaegi directly to the table. Garnish with chopped green onions for a more appealing presentation and a fresh finish. Enjoy this hot and delicious Kongnamul Ttaro Gukbap to refresh your senses!