Bean Sprout Soup with Rice
Kongnamul-gukbap is a Korean rice soup with crisp bean sprouts in a clean anchovy broth, often finished with egg and spicy seasoning.
Instructions
- 1
Rinse bean sprouts well and slice green onion.
- 2
Bring anchovy broth to a boil, add sprouts, and boil uncovered for 5 minutes.
- 3
Season with soup soy sauce and add green onion.
- 4
Drop in the egg whole and poach until softly set.
- 5
Place rice in bowls and ladle over the hot soup.
- 6
Finish with seaweed flakes and red pepper flakes.
Tips
Nutrition (per serving)
Adjust Servings
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