Soybean Sprout Soup (Kongnamul Guk)

Name: Soybean Sprout Soup (Kongnamul Guk)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 6 oz soybean sprouts ((Kongnamul / 콩나물)); 15 dried soup anchovies ((Gukmyeolchi / 국멸치)); 1 piece dried kelp ((Dashima – approx 3 x 3 in)); 4 cups water; 3/4 tsp Sea Salt (Trader Joe's); 3 tsp red chili pepper powder ((Gochukaroo)); 1 Tbsp chopped garlic; 2-3 Tbsp chopped green onions; 1 tsp fermented salted shrimp, chopped ((Saewoojeot – OPTIONAL))

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

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Ingredients

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6 oz soybean sprouts ((Kongnamul / 콩나물))15 dried soup anchovies ((Gukmyeolchi / 국멸치))1 piece dried kelp ((Dashima – approx 3 x 3 in))4 cups water3/4 tsp Sea Salt (Trader Joe's)3 tsp red chili pepper powder ((Gochukaroo))1 Tbsp chopped garlic2-3 Tbsp chopped green onions1 tsp fermented salted shrimp, chopped ((Saewoojeot – OPTIONAL))

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Instructions

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Step 1

Make the fish stock. Add 4 cups of water to a pot and add dried anchovies and kelp. Simmer for 15-20 min.

Step 2

If you have time, let it sit with heat turned off for another 20 min. Extra time will make the broth even richer and more flavorful.

Step 3

Rinse the soybean sprouts (kongnamul) and discard any black and spoiled pieces.

Step 4

Remove the kelp and anchovies from the fish stock. Add salt and soybean sprouts to the pot. Cover and bring to a boil.

Step 5

Boil COVERED on medium heat for 8 minutes. DO NOT open the cover until sprouts are fully cooked. Opening before they are fully cooked will leave a fishy smell/taste to the soup.

Step 6

Add garlic, green onions, and red chili pepper powder. Cook for another 2-3 minutes. Taste the soup and adjust saltiness by adding more salt or optionally saewoojeot.

Step 7

Serve with some rice and other side dishes for a warm and soothing meal.