Kongnamul-guk (Bean Sprout Anchovy Soup)
Kongnamul-guk is one of the simplest Korean soups, built on nothing more than bean sprouts, water, soup soy sauce, and garlic. The key step is boiling the sprouts with the lid firmly closed for seven minutes, which eliminates the raw beany smell that would otherwise persist. Green onion goes in at the very end, contributing a mild bite without overpowering the broth's clean, vegetal character. Adding chili flakes and a cracked egg transforms it into a spicy hangover-cure version, but the plain form is just as satisfying alongside rice and a few side dishes.
Adjust Servings
Instructions
- 1
Rinse 200g bean sprouts and trim tails if desired (optional).
- 2
Pour 700ml water in a pot and bring to a boil on high heat.
- 3
Add bean sprouts, cover with a lid, and boil for 7 minutes. Do NOT open the lid during this time.
- 4
Add 1 tbsp soup soy sauce and 1 tsp minced garlic, simmer 3 more minutes.
- 5
Adjust salt, add green onion, cook 1 minute. Add gochugaru for spice if desired.
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