Simple and Refreshing Korean Bean Sprout and Radish Soup (Kongnamul Muguk)
#EasyKongnamulMuguk #DriedPollackPowder #AnchovyPowder #HomemadeSeasoning
Discover a wonderfully simple and refreshing Korean Bean Sprout and Radish Soup (Kongnamul Muguk), enhanced with homemade natural seasoning broth. This recipe utilizes a rich broth base, made from ingredients like dried pollack heads, abalone shells, shiitake mushroom stems, and green onion roots, which I always keep stocked. While I had two liters of this flavorful broth ready, this version takes simplicity a step further by incorporating all ingredients at once, boosted by the addition of dried pollack powder and anchovy powder for an even more profound depth of flavor. Both bean sprouts and radish contribute a cooling, refreshing quality to the soup. I used a piece of radish that was left over and decided to add bean sprouts to make this Kongnamul Muguk not just a simple radish soup, but a deeply flavorful and invigorating one. For seasoning, I opted for a combination of salted shrimp (saeujeot) and cutlassfish fish sauce (galchi aekjeot) to achieve a perfect savory balance. This soup is perfect for a quick, satisfying meal, offering a clean and bright taste that will surely delight your palate.
Ingredients
- 1 piece of Korean radish (mu), about 3cm thick
- 300g fresh bean sprouts (kongnamul)
- 2 Tbsp dried pollack powder (hwangtaegaru)
- 2 Tbsp dried anchovy powder (myeolchigaru)
- 1 Tbsp minced garlic
- 4 Tbsp chopped green onions
- 2 Tbsp salted shrimp (saeujeot)
- 1 Tbsp cutlassfish fish sauce (galchi aekjeot)
- 1 L water
Cooking Instructions
Step 1
Start by adding the dried pollack powder and dried anchovy powder to the pot. These powders will form the flavorful base of your soup.
Step 2
Prepare the radish: Cut the 3cm thick radish into four large pieces lengthwise, then slice each piece thinly into bite-sized, flat pieces (like half-moons or planks). This shape helps the radish release its refreshing flavor into the broth.
Step 3
Add the sliced radish and the washed bean sprouts to the pot. Then, toss in the minced garlic, chopped green onions, and salted shrimp for the initial seasoning. Finish with the cutlassfish fish sauce to enhance the savory notes.
Step 4
Pour in 1 liter of water and bring the soup to a boil over high heat. Once it starts boiling vigorously, skim off any foam or scum that rises to the surface. This step ensures a clear and clean-tasting broth.
Step 5
The soup should now have a milky, opaque appearance thanks to the pollack and anchovy powders. Taste the broth and adjust the seasoning with more cutlassfish fish sauce if needed. Reduce the heat to medium-low and let it simmer gently until all flavors meld beautifully. For a spicier kick, you can add sliced chili peppers while cooking or sprinkle some red pepper flakes on top just before serving.
Step 6
Congratulations! Your incredibly simple, yet deeply flavorful and refreshing Kongnamul Muguk is ready. If you don’t have dried pollack or anchovy powder on hand, you can create a similar depth of flavor by stir-frying dried pollack heads and anchovies, then simmering them with kelp to make a rich broth. Alternatively, using pre-made broth stored in your refrigerator will also work wonderfully.
