Kongnamulguk || Bean Sprout Soup, Soybean sprout soup, 豆芽汤, 黃豆芽湯, 豆もやしスープ, 콩나물국 1

Kong-namul-guk is a Korean soup featuring bean sprouts as its primary ingredient. Typically seasoned with salt, garlic, and green onions, it can be further customized with additional ingredients like water, anchovy fish sauce, broth, shrimp paste, green and red chili peppers, soy sauce, and red pepper flakes. Renowned for its health benefits, it’s often consumed to alleviate hangovers and colds, particularly when spiced with red pepper flakes. In Jeonju, North Jeolla Province, it’s commonly paired with Bibimbap.

Ingredients:

• A bag of bean sprouts (500g)
• 3,000ml water (about 15 cups)
• Kelp
• Green onions
• Anchovies
• Salt or shrimp paste
• Minced garlic

Instructions:

1. Boil the Broth:
   • Add 3,000ml of water, kelp, and green onions to a large pot.
   • Bring the mixture to a boil and let it simmer for 5-10 minutes.
   • Remove the kelp and green onions.
2. Add the Bean Sprouts:
   • Add the bean sprouts to the broth.
   • Cover the pot with a lid and bring the mixture back to a boil.
   • Let it simmer for a few minutes until the bean sprouts are tender.
3. Season the Soup:
   • Season the soup with salt or shrimp paste to taste.
   • Add minced garlic and green onions.
   • Simmer for an additional 1-2 minutes.
4. Serve:
   • Ladle the soup into bowls and serve hot.

Enjoy your homemade Kong-namul-guk!

Tip: For a spicier version, add red pepper flakes or a dollop of gochujang (Korean chili paste) to your bowl.