Refreshing and Revitalizing Bean Sprout Soup (Kongnamul Haejangguk)
A Perfect Soup to Combat Holiday Indulgence and Hangovers
This holiday season has been incredibly busy with travel and meeting friends – a whirlwind of activities! I decided to cook a revitalizing soup for my liver, which has worked so hard. Yesterday was packed with schedules, and I felt exhausted, but after resting a bit, my condition has recovered. Having this clear and refreshing soup has truly settled my stomach. It makes me realize how fortunate we are to have such a diverse range of hangover soups in Korea! For those still suffering from the lingering effects of rich holiday meals, I highly recommend this simple yet incredibly refreshing Kongnamul Haejangguk to soothe your system.
Main Ingredients
- 2 bags of soybean sprouts (approx. 200g each)
- 1 bunch of chives (approx. 50g)
Seasoning & Others
- 1 Tbsp Beef Dashida (MSG-based soup stock)
- 2 Tbsp Saeujeot (fermented shrimp paste, including brine)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- Salt or Soup Soy Sauce (to adjust seasoning)
- Green onion (optional, thinly sliced)
- 1 Tbsp Beef Dashida (MSG-based soup stock)
- 2 Tbsp Saeujeot (fermented shrimp paste, including brine)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- Salt or Soup Soy Sauce (to adjust seasoning)
- Green onion (optional, thinly sliced)
Cooking Instructions
Step 1
First, rinse the soybean sprouts thoroughly under running water and drain them well. Trim the chives, discarding any wilted leaves, and cut them into long pieces about 5cm in length. Pour plenty of water (about 1.5-2 liters) into a pot and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add the gochugaru (chili flakes) to infuse the broth with color and a mild spicy flavor.
Step 2
Once the water returns to a boil, add the thoroughly rinsed soybean sprouts. Next, add the Dashida, saeujeot (including its brine), minced garlic, and gochugaru. Stir everything together well. As it simmers, taste the broth and adjust the seasoning with soup soy sauce or salt to your preference. Using saeujeot for seasoning adds a wonderful umami depth.
Step 3
Continue to boil until the soybean sprouts are fully cooked, maintaining a slight crispness while becoming tender, which should take about 5-7 minutes. Once the sprouts are cooked, add the prepared chives and immediately turn off the heat. Chives can become mushy if overcooked, so just a brief cook will preserve their fresh crunch.
Step 4
Ladle the finished Kongnamul Haejangguk into serving bowls. If desired, garnish with thinly sliced green onions for an appealing presentation and added aroma. Enjoy this hearty soup with a bowl of warm rice!
