Kongnamul-guk (Kongnamul-guk)
Overview
Kongnamul-guk is a light, clear Korean soup of soybean sprouts. A broth of dried anchovies and kelp is brought to the boil and a big handful of washed soybean sprouts goes in, with the lid kept on at first so they do not develop a raw, beany smell. Minced garlic, spring onion and a pinch of Korean chilli flakes are added, and it is seasoned with salt, soup soy sauce or salted shrimp. The sprouts stay crunchy and the broth is clean, refreshing and slightly nutty. It is one of the most common side soups on a Korean table and is famous as a cure for a hangover.
History
Soybean sprouts are among the oldest and cheapest vegetables in Korea, grown at home in dark pots all year. The soup is everyday home cooking, and the city of Jeonju is known for kongnamul gukbap, a version served with rice in a hot stone bowl, often for breakfast after a night of drinking. Many Korean families eat a cold version in summer.
Main ingredients
Soybean sprouts, anchovy and kelp broth, garlic, spring onion, gochugaru, salted shrimp or soy sauce. The soup is built on anchovy broth and is usually served hot. Diet: pescatarian; not usually gluten-free.
Explore: Fish and seafood soups · More soups from South Korea
Recipe
Method
- 110 min
Simmer the anchovies and kelp in the water for 10 minutes, then remove them.
- 25 min
Add the sprouts, cover and boil for 5 minutes without lifting the lid.
- 3
Add the garlic and season with soy sauce or salted shrimp.
- 4
Add the spring onion and chilli flakes and serve.
- ✓
Serve. About 30 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
