Korean Bean Sprout Soup with Rice
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Bean sprouts simmer uncovered in anchovy stock for just 5 to 6 minutes, long enough to drive off their raw, grassy smell but short enough to keep them crunchy.
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This is the Jeonju style of kongnamul gukbap, a sprout soup poured over rice. An egg is slipped in whole rather than beaten, and it is ready when the white has set around a still-soft yolk. Seaweed flakes and a pinch of chili flakes go on top, and in Korea it is a common hangover meal.
Ingredients
Instructions
- 1
Rinse 250 g bean sprouts under running water, shaking them gently to remove loose skins and any damaged heads.
Slice 25 g green onion thinly so it softens quickly in the hot broth.
- 2
Pour 900 ml anchovy broth into a pot and bring it to a steady boil over medium-high heat.
If using a small piece of radish for a cleaner taste, add it now and let it simmer with the broth.
- 3
When the broth boils, add the bean sprouts and keep the pot uncovered.
Simmer only 5-6 minutes so the beany odor escapes with the steam, lowering the heat if the broth rises too hard.
- 4
When the sprout stems look slightly translucent but still feel firm, season with 1 tbsp soup soy sauce.
Add the sliced green onion and simmer about 30 seconds, then taste the broth before adjusting anything else.
- 5
When the broth returns to a gentle simmer, crack in 1 egg without beating it and place it near the center.
Reduce to low heat and poach until the white sets while the yolk stays softly cooked.
- 6
Divide 2 cups warm cooked rice between bowls and ladle the hot broth, bean sprouts, and egg over the top.
Finish with 2 tbsp shredded seaweed and 1 tsp red pepper flakes just before serving.
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