Bean Sprout Soup (Kongnamul Guk)

Bean Sprout Soup (Kongnamul Guk)

A clear, garlicky Korean soup where crisp soybean sprouts simmer into silky, savory broth.

Total 30 min Makes 4 servings Calories 45/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish, Soy, Sesame

This light Korean soup relies on soybean sprouts simmered gently to release their sweetness while keeping a slight crunch. Seasoned simply with garlic, soy sauce, and sesame oil, it's a staple side dish for everyday Korean meals and a popular remedy for soothing an upset stomach or hangover.

Ingredients

  • 10 ounces soybean sprouts, rinsed and trimmed
  • 4 cups water
  • 1 tablespoon anchovy or beef stock base (optional, for added depth)
  • 3 cloves garlic, minced
  • 2 scallions, sliced into thin rounds
  • 1 tablespoon fish sauce
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1/2 teaspoon Korean red pepper flakes (gochugaru), optional

Method

  1. Rinse the soybean sprouts in cold water and trim off any loose hulls or brown tails. Drain well.

  2. In a 6-quart saucepan, combine the water and stock base if using, and bring to a boil over high heat.

  3. Add the bean sprouts to the boiling water, cover with a lid, and do not open it for the first 5 minutes to keep the sprouts from developing a raw, grassy smell.

  4. Uncover, stir in the minced garlic, and continue simmering until the sprouts are tender but still slightly crisp.

  5. Stir in the fish sauce and salt, then taste the broth and adjust seasoning as needed.

  6. Add the sliced scallions and simmer 2 minutes more to soften slightly.

  7. Remove from heat and stir in the sesame oil.

  8. Ladle the soup into bowls and garnish with sesame seeds and red pepper flakes if desired. Serve hot.

Rate this recipe

★ 3.3 (1)

Bean Sprout Soup (Kongnamul Guk)

This light Korean soup relies on soybean sprouts simmered gently to release their sweetness while keeping a slight crunch. Seasoned simply with garlic, soy sauce, and sesame oil, it's a staple side dish for everyday Korean meals and a popular remedy for soothing an upset stomach or hangover.

30 min 4 servings 45 cal

Ingredients

  • 10 ounces soybean sprouts, rinsed and trimmed
  • 4 cups water
  • 1 tablespoon anchovy or beef stock base (optional, for added depth)
  • 3 cloves garlic, minced
  • 2 scallions, sliced into thin rounds
  • 1 tablespoon fish sauce
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1/2 teaspoon Korean red pepper flakes (gochugaru), optional

Method

  1. 1

    Rinse the soybean sprouts in cold water and trim off any loose hulls or brown tails. Drain well.

  2. 2

    In a 6-quart saucepan, combine the water and stock base if using, and bring to a boil over high heat.

  3. 3

    Add the bean sprouts to the boiling water, cover with a lid, and do not open it for the first 5 minutes to keep the sprouts from developing a raw, grassy smell.

  4. 4

    Uncover, stir in the minced garlic, and continue simmering until the sprouts are tender but still slightly crisp.

  5. 5

    Stir in the fish sauce and salt, then taste the broth and adjust seasoning as needed.

  6. 6

    Add the sliced scallions and simmer 2 minutes more to soften slightly.

  7. 7

    Remove from heat and stir in the sesame oil.

  8. 8

    Ladle the soup into bowls and garnish with sesame seeds and red pepper flakes if desired. Serve hot.