Kongnamul guk (soybean sprout soup)

Kongnamul (soybean sprouts) is a staple Korean vegetable that is used in 

many Korean dishes. It’s cheap and available all year around. Kongnamul guk is one of the most frequently eaten soups in Korean homes. It can be made with any type of broth such as beef broth, anchovy broth or simply water. Often some gochugaru (red chili pepper flakes) is added for a spicy kick. This light and refreshing soup, with its subtle nutty flavor, goes well with any Korean meal.

2 or 3 servings

Ingredients:

● 250 grams kongnamul (soybean sprouts)

● 6-8 medium to large dried anchovies for broth

● 1 garlic clove, thinly sliced

● 1 scallions, chopped

● Salt and pepper

● 6 cups of water

In a medium-sized pot, bring 6 cups of water with the anchovies and garlic to a boil, uncovered. Reduce the heat to medium-high and boil, uncovered, for 10 minutes. Remove the anchovies and garlic from the broth.

Rinse the soybean sprouts a couple of times, discarding any floating skins. If you like, you can snip off the roots, but it’s not necessary.

Add the bean sprouts and 1 teaspoon of salt and boil, covered, for 7-8 minutes (longer if using cold broth) 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, taste for salt and pepper. Add the scallions and serve.

See more recipes at www.koreanbapsang.com.

By Ro Hyo-sun