Korean
Kongnamul-guk
A clear Korean soybean sprout soup with a clean anchovy-dashima broth, gentle garlic, and crisp-tender sprouts. It is light, soothing, and often served with rice and banchan.
Ingredients
- Soybean sprouts200g
- Water5 cups
- Dried anchovies, heads and guts removed8 large
- Dashima dried kelp1 piece, about 5cm square
- Garlic, minced2 tsp
- Guk-ganjang Korean soup soy sauce1 tbsp
- Sea salt1/4 tsp, plus more to taste
- Scallion, thinly sliced1
- Cheongyang chili or green chili, thinly sliced1 optional
- Gochugaru Korean red pepper flakes1/2 tsp optional
Method
- Rinse the soybean sprouts well in cold water, removing any loose skins or discolored sprouts, then drain.
- Put the water, dried anchovies, and dashima in a pot and let stand for 10 minutes if time allows.
- Bring the pot to a gentle boil over medium heat, remove the dashima after 5 minutes, and continue simmering the anchovies for 8 minutes.
- Strain the broth and return about 4 cups of clear broth to the pot.
- Add the soybean sprouts and minced garlic to the broth, then cover the pot tightly.
- Boil over medium-high heat for 5 to 6 minutes without lifting the lid, until the sprouts lose their raw bean smell.
- Uncover, season with guk-ganjang and salt, and simmer for 2 more minutes.
- Add the scallion and optional chili, then taste and adjust with a little more salt if needed.
- For a spicy version, stir in the optional gochugaru just before serving.
- Serve hot in bowls with steamed rice and kimchi.
Common questions
Can I substitute anchovies or dashima if I don't have them?
Yes. For a lighter broth, use low-sodium chicken stock or vegetable stock, but the flavor will be less classic. If you have only one of the two, use it and add a little extra garlic and salt to balance the broth.
How long should I cook the soybean sprouts so they stay crisp and don't taste raw?
Boil them covered for 5 to 6 minutes over medium-high heat without lifting the lid, then simmer 2 more minutes after seasoning. The sprouts should lose their raw bean smell but still stay slightly crisp.
What are the most common mistakes when making kongnamul-guk?
The biggest mistakes are lifting the lid too early, overcooking the sprouts, and oversalting before the broth reduces. Also avoid boiling the dashima too long, or the broth can turn bitter and muddy.
How should I store leftovers, and how long do they keep?
Cool the soup quickly, then refrigerate in a covered container for up to 3 days. The sprouts soften over time, so reheat gently just until hot. Freezing is not ideal because the sprouts lose their texture.
What should I serve with kongnamul-guk, and can I make it spicier?
Serve it hot with steamed rice and kimchi. For heat, add sliced cheongyang chili or green chili, or stir in gochugaru just before serving. Start small, then taste and add more if needed.