Kongnamul Guk (Korean Soybean Sprout Soup)

Korea’s simplest and most comforting soup. Made with soybean sprouts in a clear broth.

Ingredients

• 3 cups soybean sprouts (kongnamul)
• 6 cups water or anchovy broth
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp gochugaru (optional)
• 2 green onions, sliced
• Salt to taste

Directions

Rinse soybean sprouts well.

1. Add sprouts and garlic to cold water in a pot. Cover tightly — do not lift the lid while cooking.
2. Bring to a boil and cook 10 minutes without removing lid.
3. Uncover. Add soy sauce, sesame oil, and gochugaru if using.
4. Season with salt. Top with green onions.
5. Serve with rice.

Notes

The covered cooking method is traditional and prevents a grassy odor from developing. Soybean sprouts are different from mung bean sprouts — they have a yellow head and are more substantial.