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Refreshing and Bracing Bean Sprout Soup (Kongnamul Guk)





Refreshing and Bracing Bean Sprout Soup (Kongnamul Guk)

The Ultimate Hangover Cure: Refreshing Bean Sprout Soup

Feeling rough this morning? Let this clear and invigorating Kongnamul Guk (Korean Bean Sprout Soup) soothe your stomach. I’ll guide you through making a simple yet deeply flavorful soup that’s perfect for a hangover or as a delightful side dish. Get ready for a truly satisfying bowl!

Recipe Info

  • Category : Soup / Broth
  • Ingredient Category : Others
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Servings : 2 servings
  • Cooking Time : Within 10 minutes
  • Difficulty : Anyone

Basic Ingredients
  • 150g fresh bean sprouts (about 1 handful)
  • 500ml water (approx. 2.5 cups)
  • 1 tsp salt or Korean soup soy sauce (for seasoning, adjust to taste)
  • 1/2 Tbsp minced garlic
  • 1/2 Tbsp gochugaru (Korean chili flakes, adjust to your spice preference)
  • 1 handful of the white part of green onions, thinly sliced diagonally
  • 1 Cheongyang chili pepper (optional, for extra spiciness)

Cooking Instructions

Step 1

In a pot, combine 500ml of water and 1 tsp of salt or Korean soup soy sauce. Seasoning the water beforehand will deepen the soup’s flavor.

Step 2

Rinse the bean sprouts thoroughly under cold running water a couple of times. If the root ends look a bit stringy, you can trim them lightly. Drain the rinsed bean sprouts in a colander.

Step 3

Once the water in the pot comes to a rolling boil, add all the drained bean sprouts. It’s best not to cover the pot immediately after adding the sprouts, as this can sometimes lead to a ‘fishy’ smell.

Step 4

After adding the bean sprouts, stir in 1/2 Tbsp of minced garlic. The garlic’s zesty aroma will enrich the soup’s flavor profile.

Step 5

Add 1/2 Tbsp of gochugaru (Korean chili flakes) and stir to combine. The gochugaru will lend a subtle red hue and a pleasant spiciness to the broth. Feel free to add a bit more if you prefer it spicier.

Step 6

Toss in the handful of diagonally sliced green onions. For an extra kick of heat, thinly slice the Cheongyang chili pepper (seeds removed if desired) and add it as well. This will enhance the soup’s fragrant notes.

Step 7

Now, cover the pot and simmer on medium heat for about 3 minutes. Overcooking the bean sprouts can make them mushy and release an unpleasant odor, so keeping them slightly crisp is key. Your delicious Kongnamul Guk is ready! Enjoy it piping hot for the best taste.



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