Kongnamul Guk (Soybean Sprout Soup)

Kongnamul Guk (Soybean Sprout Soup)

A staple Korean soup made with soybean sprouts. Nice and refreshing.

Ready in: 35 minutes

Serves: 4

Complexity: very-easy

kcal: 55

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250 g kongnamul soybean sprouts
8 medium size dried anchovies, for broth
1 garlic clove, thinly sliced or minced
1 spring onion, chopped
6 cups of water


In a medium size pot, bring 6 cups of water with the anchovies and garlic to a boil, uncovered. Reduce the heat to medium high and simmer, uncovered, for 10 minutes. Remove the anchovies and garlic from the broth.
Rinse the soybean sprouts a couple of times, discarding any skins floating.
Add the bean sprouts and 1 teaspoon of SIDS SALT & PEPPER and boil, covered, for 4-5 minutes over medium high heat. Do not open the lid while the bean sprouts are being cooked, or the raw bean smell will linger even after cooked. Once kongnamul is cooked, season with SIDS SALT & PEPPER to taste. The amount of salt needed at this point will depend on your salt and taste. Add the spring onion and serve.