Kongnamul-gukbap (Bean Sprout Rice Soup)
A hearty bean sprout rice soup made by ladling spicy-seasoned bean sprouts and rice into a hot stone pot, then pouring over simmering anchovy broth. Finished with a cracked egg, salted shrimp, and dried laver flakes, it's perfect for curing a hangover.
Ingredients
Broth
- Water1L
- Dried kelp (dasima)1 slice
- Dried anchovies7-8
Main
- Cooked rice2 bowls
- Soybean sprouts150g
- Kimchi50g
- Onion1/4
- Green onion1/3 stalk
- Cheongyang chili1
- Eggs2
- Salted shrimp1/2 tbsp (or salt)
- Seaweed flakes (gim)A little
- Toasted sesame seedsa little
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Red pepper flakes (gochugaru)1 tbsp
- Minced garlic1 tbsp
- Sesame oil1 tbsp
Directions
- 1
Adjust the amount of each ingredient to your taste.
- 2
In a pot, add 1L of water with the dried kelp and anchovies, and boil over high heat for 10 minutes. Remove the kelp and anchovies, keeping only the broth.
- 3
In another pot, bring plenty of water to a boil, add the well-washed bean sprouts, and boil for 5 minutes.
- 4
Drain the boiled bean sprouts and rinse under cold water 3-4 times until crisp. Don't discard the bean sprout cooking water — mix 1-2 cups of it into the anchovy-kelp broth and bring to a boil.
- 5
While the bean sprouts drain, thinly slice the onion, chop the Cheongyang chili and green onion, and cut the kimchi into bite-sized pieces.
- 6
Add 1 tablespoon each of soup soy sauce, gochugaru, minced garlic, and sesame oil to the boiled bean sprouts,
- 7
then toss well so the seasoning coats evenly.
- 8
Place 1 bowl of rice in a stone pot (a regular pot works fine if you don't have one).
- 9
Add the bite-sized kimchi and seasoned bean sprouts on top.
- 10
Pour in the prepared broth.
- 11
Add the sliced onion and simmer over medium heat.
- 12
Once it comes to a boil, crack in the egg, add the chopped Cheongyang chili and green onion, simmer about 30 more seconds, then turn off the heat.
- 13
Taste and season with salted shrimp or salt if needed — salted shrimp adds even better depth of flavor.
- 14
Finish with a sprinkle of dried laver flakes and sesame seeds, and your kongnamul gukbap is ready.