Refreshing and Flavorful Kongnamul Guk (Bean Sprout Soup)
A Comforting Bowl of Kongnamul Guk Perfect for Steaming Rice
Let’s make a wonderfully refreshing Kongnamul Guk (Korean bean sprout soup) right at home! This soup is perfect for a hangover cure or a satisfying meal. We’ll create a clear, deep-flavored broth that’s absolutely delicious.
Kongnamul Guk Key Ingredients- 1 bag Fresh Bean Sprouts (approx. 300g)
- 1/2 Korean Radish (Moo, approx. 150g)
- 1 bunch Green Onions (Scallions, mainly white parts)
- 2 Tbsp Salted Fermented Shrimp (Saeu-jeot)
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 1 Liter Water (or anchovy-kelp broth)
Cooking Instructions
Step 1
Before you begin cooking, preparing and measuring all the necessary ingredients will make the cooking process much smoother. Thinly julienne the Korean radish and chop the green onions, either finely or diagonally.
Step 2
Rinse the bean sprouts thoroughly under cold running water 2-3 times. Remove any broken sprouts or ones that look spoiled. Lightly drain them. Washing carefully is key to achieving a clear broth.
Step 3
Place all the cleaned bean sprouts into a pot. It’s best to spread them out evenly so they don’t clump together at the bottom of the pot.
Step 4
Pour 1 liter of water into the pot. This water will contribute to the refreshing taste of the soup. For an even deeper and more savory broth, consider using anchovy-kelp broth instead of plain water.
Step 5
Add the julienned half Korean radish to the pot. Radish plays a crucial role in adding a refreshing quality to the soup when cooked with bean sprouts. Thinly slicing it ensures it cooks quickly and releases its flavor into the broth.
Step 6
Prepare the bunch of green onions by cutting them into quarters or large diagonal pieces. The white parts add a refreshing taste, while the green parts contribute aromatic notes. Feel free to chop them finely or diagonally according to your preference.
Step 7
Add 2 tablespoons of salted fermented shrimp (saeu-jeot) to enhance the umami and seasoning of the soup. Saeu-jeot adds a deep flavor to the broth, so it’s highly recommended. Adjust the amount to your taste.
Step 8
Season the soup with 2 tablespoons of soy sauce for soup (guk-ganjang) to establish the base flavor. Using guk-ganjang helps maintain the vibrant color of the bean sprouts while providing a clean taste.
Step 9
Add 1 tablespoon of gochugaru (Korean red pepper flakes) for a hint of spiciness and extra refreshment. If you enjoy a spicier soup, you can add more. It’s recommended to start with 1 tablespoon and adjust as needed after tasting.
Step 10
Once all ingredients and seasonings are in the pot, cover it with a lid and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 10 to 15 minutes, allowing the bean sprouts and radish to cook thoroughly.
Step 11
After simmering for about 10-15 minutes until the bean sprouts and radish are tender, turn off the heat. Keep the lid on and let it sit for a short while. This allows the residual heat to further infuse the flavors, resulting in a deeper, more refreshing soup and eliminating any raw bean sprout odor.
Step 12
Your refreshing and steaming hot Kongnamul Guk is ready! This soup is the perfect antidote for a hangover, providing a sense of relief. Enjoy the clear and clean taste of the broth.
Step 13
Serve this steaming hot Kongnamul Guk over half a bowl of rice to create a delicious Kongnamul Gukbap. The combination of crunchy bean sprouts and the refreshing broth makes for a hearty and satisfying meal. It’s even better when enjoyed with kimchi!
