Kongnamul-guk (Bean Sprout Soup)
Kongnamul-guk is a clear, refreshing Korean bean sprout soup. Simmer the sprouts with the lid on, then season with minced garlic, green onion, and chili powder for a clean, soothing bowl. With just a few simple ingredients, it's perfect as a morning soup or a hangover cure.
Ingredients
Main
- Soybean sprouts300g
- Water4 bowls
- Green onion1 handful
Seasoning
- Minced garlic1 tbsp
- Salt2 tsp
- Red chili powder1 tbsp
Directions
- 1
Trim off the skins on the heads and any dirty tails of the bean sprouts, then rinse them clean under running water.
- 2
Pour 4 bowls of water into a pot, add 2 teaspoons of salt, and bring to a rolling boil.
- 3
Once the water boils, add the prepared bean sprouts, cover with the lid, and boil for 5 minutes. Don't open the lid partway through, or the soup may take on a raw, beany smell.
- 4
After 5 minutes, open the lid and add 1 tablespoon of minced garlic, a handful of chopped green onion, and 1 tablespoon of chili powder.
- 5
Boil for another moment until the garlic and green onion meld into the broth, and it's done.