Refreshing and Clear Kongnamul Gukbap (Bean Sprout Soup with Rice)
Clear Your Senses with This Refreshing Kongnamul Gukbap*
Many of you have asked for this recipe, and finally, I’m sharing the Kongnamul Gukbap! While it may look simple and clear in the photos, this soup is incredibly refreshing and invigorating, perfect for settling a heavy stomach. Enjoying it with a dash of salted shrimp (saeujeot) and a flavorful seasoning paste, perhaps with some finely chopped cheongyang chili peppers for a spicy kick, is highly recommended. It’s also wonderfully paired with some finely chopped, well-fermented kimchi. Source: http://hls3790.tistory.com/1251 [Kim Jinok’s Delicious Cooking]
Kongnamul Gukbap Ingredients- Bean Sprouts: About 5 handfuls (approx. 400g)
- Green Onion: 1 stalk
- Cheongyang Chili Peppers: 2-3 peppers
- Salted Shrimp (for broth seasoning)
- Soup Soy Sauce: 1 Tbsp
- Salt: 1/2 Tbsp
- Cooked Rice: 1 serving
Anchovy and Kelp Broth (10 cups)- Water: 13 cups
- Dried Anchovies (for broth): 1 handful
- Dried Kelp: 3 pieces
Special Seasoning Paste- Anchovy and Kelp Broth: 1 Tbsp
- Gochugaru (Korean Chili Flakes): 3 Tbsp
- Minced Garlic: 1 Tbsp
- Soup Soy Sauce: 1 Tbsp
- Black Pepper: A pinch
- Water: 13 cups
- Dried Anchovies (for broth): 1 handful
- Dried Kelp: 3 pieces
Special Seasoning Paste- Anchovy and Kelp Broth: 1 Tbsp
- Gochugaru (Korean Chili Flakes): 3 Tbsp
- Minced Garlic: 1 Tbsp
- Soup Soy Sauce: 1 Tbsp
- Black Pepper: A pinch
Cooking Instructions
Step 1
1. Make the Anchovy and Kelp Broth: In a pot, combine 13 cups of water, 1 handful of dried anchovies, and 3 pieces of dried kelp. Bring to a boil over high heat, then reduce to medium heat and simmer for 10 minutes. Strain the broth through a fine-mesh sieve to get about 10 cups of clear anchovy and kelp broth.
Step 2
2. Prepare the Seasoning Paste: In a small bowl, add 1 Tbsp of the prepared anchovy and kelp broth. Then, add 3 Tbsp gochugaru, 1 Tbsp minced garlic, 1 Tbsp soup soy sauce, and a pinch of black pepper. Mix well to create the seasoning paste. Allowing it to sit will enhance its flavor.
Step 3
3. Prepare the Bean Sprouts: Rinse the bean sprouts thoroughly and drain off any excess water. It’s key to cook them to avoid any raw, unpleasant taste. (Tip: Boiling the bean sprouts with the lid off can help reduce any potential bean sprout odor.)
Step 4
4. Prepare the Garnish Ingredients: Thinly slice the green onion. Finely chop the cheongyang chili peppers. Lightly chop the salted shrimp for seasoning the broth (be careful not to chop too finely, or it might become too salty).
Step 5
5. Blanch Bean Sprouts and Season the Broth: Pour the anchovy and kelp broth prepared in step 1 into a pot and bring to a rolling boil over high heat. Once boiling, remove the lid and add the bean sprouts. Cook for about 4 minutes, or until the bean sprouts are crisp-tender. Remove the cooked bean sprouts with tongs and place them in a colander to cool slightly. Turn off the heat. In the remaining broth in the pot, add 1 Tbsp soup soy sauce and 1/2 Tbsp salt to lightly season the broth. Remember, you’ll be adding salted shrimp later, so start with a milder seasoning.
Step 6
6. Assemble the Kongnamul Gukbap: Place a serving of warm cooked rice in a stone pot (ttukbaegi). Arrange the blanched bean sprouts neatly on top of the rice. Carefully ladle the seasoned broth from step 5 over the ingredients. Garnish with the prepared green onions, chopped cheongyang chili peppers, and the special seasoning paste. Your delicious Kongnamul Gukbap is now ready! Adjust the seasoning to your preference with additional salted shrimp just before eating. Enjoy the delightful combination of hot broth and crisp bean sprouts.
