Recipes

Soybean sprout soup

Kongnamulguk 콩나물국

Kongnamulguk is typical Korean everyday soup.

In my opinion, if you see someone who can make delicious kimchi and kongnamulguk, you can say he or she is good at Korean cooking!

I’m introducing 2 versions of soybean sprout soup to you: a spicy version and a non-spicy version.


One of my aunts who passed away last year made this spicy version of kongnamulguk. When I was young, I used to go to her house during my summer vacation for a few weeks. She had no children so she always welcomed me. I have so many good memories about her.

I watched her making this soup because I really liked the taste. Even though it’s a very simple and easy recipe, since I saw her cooking this soup, I have been using this recipe for decades!

Ironically, she added a little MSG to the soup at the end, but I don’t. I like to enjoy the taste of natural ingredients. Here are my recipes!
spicy kongnamulguk

Spicy version

Ingredients:
1 package of soybean sprouts (500 grams), water, salt, soy sauce, hot pepper flakes, onion, garlic, green onion, dried anchovies, roasted sesame seeds, and sesame oil.

Directions:

  1. Rinse and drain a package of soybean sprouts (500 grams) a few times over. Pick out any rotten sprouts.
    kongnamul
  2. Put the soybean sprouts into a pot and add 5½ cups of water.
  3. Add 1½ ts salt, 1 ts soy sauce, 2 cloves of minced garlic, ½ tbs of hot pepper flakes.
  4. Slice half a medium sized onion and put it in the pot.
  5. Add a handful of dried anchovies (about 7 large dried anchovies) after removing the intestines.
    *tip: this is going to be taken out later, we won’t eat it
  6. Close the lid and bring to a boil over medium heat for about 15 minutes.
  7. When the soup boils over, open the lid and stir the soup with a spoon.
  8. Lower the heat and cook another 25 minutes.
  9. Add 2 chopped green onions and 1 or 2 ts of sesame oil.
  10. Turn off the heat.
  11. Grind roasted sesame seeds in a grinder.
  12. Put the soup in a bowl and sprinkle some sesame seed powder on top, just before serving.

spicy-kongnamul-meal

Non-spicy vegetarian version

Ingredients:
1 package of soybean sprouts (500 grams), water, salt, kelp, garlic, green onion, onion, roasted sesame seeds, and sesame oil.

Directions:

  1. Rinse and drain a package of soybean sprouts (500 grams) a few times over. Pick out any rotten sprouts.
  2. Put the soybean sprouts into a pot and add 5½ cups of water.
  3. Add 1½ ts salt, ½ cup worth of kelp, and 2 cloves of minced garlic.
  4. Slice half a medium sized onion and put it in the pot.
  5. Close the lid and bring to a boil over medium heat for about 15 minutes.
  6. When the soup boils over, open the lid and stir it with a spoon.
  7. Lower the heat and simmer another 25 minutes.
  8. Take the kelp out of the soup.
  9. Add 2 chopped green onions and 1 or 2 ts of sesame oil.
    making kongnamulguk
  10. Turn off the heat.
  11. Grind roasted sesame seeds in a grinder.
  12. Put the soup in a bowl and sprinkle some sesame seed powder on top, just before serving.

kongnamulgook

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130 Comments:

  1. hzitao324 Philippines My profile page joined 12/14
    Posted December 20th, 2014 at 9:19 am | # |

    Can I use other kind of oils rather than sesame oil??

  2. kmc1710 Orlando My profile page joined 10/14
    Posted October 14th, 2014 at 7:23 pm | # |

    Can I substitute the anchovies with fish sauce? I still can’t work up the courage to deal with those, much less clean them out! Until I can get myself to do that (or I manage to find someone else who will), would fish sauce work?

    • Maangchi New York City My profile page joined 8/08
      Posted October 14th, 2014 at 7:45 pm | # |

      No, if you can’t find dried anchovies, skip them or use beef or chicken stock. Fish sauce is very salty.

  3. gwiyeogirl Oregon My profile page joined 8/14
    Posted August 28th, 2014 at 2:01 am | # |

    많이 맛있어요!! 감사합니다~
    While I was browsing your site looking for recipes for 반찬 to make for my Korean class picnic, I found this recipe too. I’m so glad I did!
    이 주말에 저는 오이소박이김치 하고 감자조림 만들거예요!! ^^
    Wish me luck Maangchi! My teacher and her friends are going to judge all the dishes the students make. :)

    • Maangchi New York City My profile page joined 8/08
      Posted December 20th, 2014 at 9:45 am | # |

      How did your oisobagi and potato side dishes turn out? Good luck with your Korean cooking!

  4. luvskat USA My profile page joined 6/14
    Posted June 21st, 2014 at 11:31 pm | # |

    Is there a substitute for dried anchovies/dried kelp I could use? Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted June 25th, 2014 at 9:42 am | # |

      Some people make soybean sprout soup without dried anchovies and kelp. But I always use dried anchovies to make the broth delicious. You can try it out without anchovies or use chicken stock.

  5. Yumika Hiroshima My profile page joined 3/14
    Posted March 16th, 2014 at 9:10 am | # |

    After I made the khakdugi of course I had to challenge the Kongnamulguk and I must say that went really well. I didn’t have anchovis – I used flying fish broth instead. It was delicious, thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted March 18th, 2014 at 12:00 pm | # |

      Kkakdugi and kongnamulguk are good friends! I always eat my soybean sprout soup with kkakdugi or fermented kimchi. Good luck with your Korean cooking!

  6. ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
    Posted March 9th, 2014 at 9:03 am | # |

    Maangchi,

    You make it too easy for us to become good at Korean cooking! We can’t go wrong with your recipes! For instance, I made kongnamulguk last night and it came out delicious. When my brother-in-law’s girlfriend likes it you know its good as she’s not had much experience with Korean food.

    As always…thank you for sharing your wonderful recipes!

    망치선생님 감사합니다!
    한국 음식 학생 데이빗

    • Maangchi New York City My profile page joined 8/08
      Posted March 10th, 2014 at 3:52 pm | # |

      haha, you seem to spread Korean cooking to all your family and now to your brother-in-law’s girlfriend! I’d like to meet all of you someday!

  7. Miss Kim78 socali My profile page joined 3/13
    Posted November 8th, 2013 at 3:56 am | # |

    Hey Maangchi. I have heard stories about how the Korean nobility used to eat guk on the side with the rice, whereas peasants ate theirs with rice inside it. I’ve never studied Korean history in great detail since I grew up in the states. But my guess is that the peasants were so pressed for time to get back to their subservient duties? Is that correct? I find it very interesting. I eat Guk like a peasant on days I am in a hurry. And I eat it like nobility when I have the leisurely time. I guess it was similar circumstances for people in those times. I wonder what other kind of food peasants ate. As for nobility, I am sure they had a little of EVERYTHING!

    This is how I eat my Kongnamul Guk http://www.behgopa.com/2013/11/eating-kongnamul-guk-soybean-sprout.html

  8. Romy1978 Argentina My profile page joined 4/13
    Posted June 27th, 2013 at 6:46 pm | # |

    Hi! How is it?
    I love 콩나물국!! I wanted ask you something: I love the rice that you eat in the video with spicy 콩나물국… my friend’s mother always make it but she’s in Korea since a few years ago and I couldnt ask her how to make that rice.So can you tell me how?
    Thanks a lot! Your food is amazing!!!
    Bye!!

  9. Horse999123 Colorado My profile page joined 5/13
    Posted May 23rd, 2013 at 5:30 pm | # |

    How much soup does this recipe make?

  10. louloulydie France My profile page joined 10/12
    Posted October 6th, 2012 at 4:02 pm | # |

    Hi Maangchi !
    I really appreciate your blog :) It’s really nice to see you cooking because you love that and you have a good character :) My husband is korean and I’m french, I watched your video at the beginning to know how cooking korean food : I really love eat korean food. Actually I have not a lot of time and I would like to ask you if there is a recipe of soup that is possible to do and keep it during one week in the fridge ? I would like to do it the weekend and eat for breakfast every morning. Of course I will add the rice cooked every day :) Thank you for your answer :)

  11. lovex3jennyy New York My profile page joined 6/12
    Posted September 27th, 2012 at 2:49 pm | # |

    Maangchi its hard to find dried anchovies in Long Island New York, will it be the same if i use anchovy paste?… if so how much would u recommend.

    I love this soup with tofu yummmm!

    • Maangchi New York City My profile page joined 8/08
      Posted September 29th, 2012 at 10:44 am | # |

      I wouldn’t replace dried anchovies with anchovy paste. Check out some Korean grocery stores in New Jersey or Flushing. You will be able to find dried anchovies. If you want, use dried kelp instead of dried anchovies though.

  12. fetosoap United States My profile page joined 7/12
    Posted July 16th, 2012 at 1:30 pm | # |

    I forgot to pick up anchovies at the store and used some hon dashi instead, do you think that will work?

    • fetosoap United States My profile page joined 7/12
      Posted July 17th, 2012 at 10:21 am | # |

      I tried making it with Hon Dashi and everyone liked how it turned out! (It’s all gone!) I’m out of bean sprouts now, but am going to play with this recipe as a starting point. Who knew such simple ingredients could be so tasty!? Thank you so much for sharing.

  13. fitXmom Florida My profile page joined 5/12
    Posted June 4th, 2012 at 10:04 am | # |

    Can I use canned bean sprouts? I am sure they are not as good as the fresh ones, but they could be an alternative? http://www.lachoy.com/products/vegetables.jsp This is a link fro LaChoy brand.

  14. schneidi82 Germany My profile page joined 4/12
    Posted April 20th, 2012 at 6:59 am | # |

    wow, this soup was just mindblowing. Thank you very much!!!!

  15. ZenMistress California My profile page joined 4/12
    Posted April 6th, 2012 at 1:18 am | # |

    Yes Maangchi, I’m a korean person who doesn’t know how to make kongnamulguk. Thank you for posting the spicy version, which I really prefer. Although it is true that both are good. I followed your recipe and it is delicious. Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted April 20th, 2012 at 9:49 am | # |

      “I’m a korean person who doesn’t know how to make kongnamulguk.” Now you can make delicious kongnamulguk! Cheers!

  16. Peedee San luis obispo, CA My profile page joined 5/10
    Posted February 28th, 2012 at 10:33 pm | # |

    One of my favorite soups. Made this today with mung bean sprouts & I forgot the garlic, but it was still good. I added firm tofu.
    Tip-if you don’t have an infuser for the anchovies, you can use a coffee filter & just staple it shut. Then just toss it.

    • Maangchi New York City My profile page joined 8/08
      Posted February 29th, 2012 at 10:10 am | # |

      Another tip! Add dried anchovies and after cooking, pick them out. : ) Or eat them if you can.

  17. Leah Boise, ID My profile page joined 11/11
    Posted January 28th, 2012 at 6:37 pm | # |

    I just made the spicy version for lunch. It was so incredibly delicious, so suprising for how little ingredients there were. It brought me back to Pusan. Yummy!

    • Maangchi New York City My profile page joined 8/08
      Posted January 28th, 2012 at 6:43 pm | # |

      oh you used to live in Pusan (Busan)! yes, kongnamulguk is very simple to make but delicious! Happy cooking!

  18. AngelaC Pittsburgh, PA My profile page joined 11/11
    Posted November 10th, 2011 at 9:43 pm | # |

    I have not been feeling well, so my husband made the spicy version of kongnamulguk for me. It was delicious! Thank you, Maangchi!

  19. marybelle lim philippines My profile page joined 11/11
    Posted November 1st, 2011 at 7:19 pm | # |

    thank you maangchi you helped me so much to lern how to cook korean…. for my husbond

  20. andrea kim oahu, hawaii My profile page I'm a fan! joined 6/10
    Posted September 7th, 2011 at 3:33 am | # |

    Can I make this with mung bean sprouts? I have a bunch in the fridge that will go bad soon …

    • Porcke Texas My profile page joined 10/11
      Posted October 29th, 2011 at 3:20 pm | # |

      Yes you can substitute mung bean sprouts in place of soybean sprouts. I prefer it myself and generally any bean sprout that is about the size of the soybean. More people are switching to other kinds of bean sprouts other than soy due to the concern of the phyto-estrogen( “phyto” only means that it is plant derived), or estrogen that naturally occurs in soy for those concerned with that issue.

  21. Linner Coxsackie, NY My profile page joined 3/11
    Posted June 15th, 2011 at 12:29 pm | # |

    For those who don’t know, the mesh ball Maangchi uses is called an infuser.

  22. susek Cleveland, OH My profile page joined 4/11
    Posted April 16th, 2011 at 9:03 pm | # |

    I just made this soup! It’s awesome! I actually made an anchovie/iriko stock with kelp and a dried shiitake mushroom ahead of time since I didn’t have your handy mesh ball. It was really simple, I love it. I’m going to tackle kimchi next… thanks for all the great recipes and videos!

    • Maangchi New York City My profile page joined 8/08
      Posted April 17th, 2011 at 9:15 am | # |

      “I actually made an anchovie/iriko stock with kelp and a dried shiitake mushroom ahead of time..” very wise! I hope your kimchi turns out delicious!

  23. Kayla Baltimore, Maryland My profile page joined 11/10
    Posted December 31st, 2010 at 4:45 pm | # |

    I’ve been making a soup like this for a long time whenever I get sick. It always helps clear up the congestion. I don’t write down my recipes, so I need to wait until I make it again, but in my version I don’t use salt and just increase the amount of soy sauce, I use fresh peppers boiled with the stock (which I make homemade vegetarian stock), and I’ve never tried putting ground roasted sesame seeds in it (only the oil). Sometimes I throw in tofu or other vegetables, but I love soybean sprouts so those always take the center stage. I must try it your way, though. The ground seeds sound like they’d be good, and of course with radish kimchi (one of my favorites).

  24. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted November 3rd, 2010 at 1:47 pm | # |

    wow .. finally i got to try this soup .. it’s cold outside , and this soup totally warms me up !! My nose is runny now !! LOL , but this soup is delicious , i tried the spicy version , super easy and so yummy !! great for a cold day like today , thanks maangchi !!
    although i ran out of soy sauce , ended up using teriyaki sauce LOL and i didn’t grind the sesame seed either , still tasted good !

    • Maangchi New York City My profile page joined 8/08
      Posted November 4th, 2010 at 5:27 pm | # |

      The spicy version of soybean sprout soup is a good choice for home remedy for colds. I hope your runny nose stops running now. : )

  25. Casey New Jersey My profile page joined 4/10
    Posted August 15th, 2010 at 9:57 pm | # |

    I have made this recipe so many times now Maangchi! Thanks so much for posting it. My BF and I both feel like we have a cold coming on so I made it tonight with extra onions and garlic. It’s like a bowlfull of joy :D

  26. Planet Earth My profile page joined 8/10
    Posted August 15th, 2010 at 9:03 am | # |

    Hi Maangchi,

    My husband enjoys a sprout soup at a Korean restaurant in Chicago, but they won’t give him the recipe! It did learn it has 5 kinds of sprouts, tofu and pine nuts in it. It’s good for people with cancer. Any ideas what this soup might be?

    • Maangchi New York City My profile page joined 8/08
      Posted November 4th, 2010 at 5:29 pm | # |

      I don’t know what it is. They must have invented their own soy bean sprouts dish! It sounds like salads, right?

  27. Bakuryuu My profile page joined 7/10
    Posted July 7th, 2010 at 3:41 am | # |

    Hello!
    When I was in Korea, I had Kongnamul guk, but it was cold, I only ever had it cold. How do I do this? just refrigerate after cooking and serve cold? It was very delicious cold, and refreshing!

    Thank you for your recipes!

    • Maangchi New York City My profile page joined 8/08
      Posted November 4th, 2010 at 5:31 pm | # |

      yes, When it cools down,(especially non spicy version),keep it in the refrigerator. Delicious!

  28. peonygirl portland, oregon My profile page joined 8/09
    Posted May 26th, 2010 at 11:53 am | # |

    Maangchi,
    I followed your recipe but the soybean spicy soup came out very watery with out much taste! In the pictures, it looks like the sprouts are in alot of water -the amt in the recipe was not enough so I added more. I should have added more of the other ingredients. It looks so flavorful and I was soo disappointed but I will try again. Any suggestions?

    • Maangchi New York City My profile page joined 8/08
      Posted May 27th, 2010 at 2:00 pm | # |

      Did it turn out too watery? Then add less water.

      • peonygirl portland, oregon My profile page joined 8/09
        Posted October 16th, 2010 at 6:58 pm | # |

        Maangchi,
        I think I used too many sprouts. The bag I used had alot of sprouts and 5 1/2 cups of water didn’t even make them float so I added alot more. that’s why it tasted watery. I’ll try less sprouts and use a smaller pan!

  29. shethatisnau Las Vegas, NV My profile page joined 5/10
    Posted May 24th, 2010 at 4:16 am | # |

    Maangchi!! This is delicious! I made it for breakfast two days ago and it makes an awesome first meal with a bowl of rice and natto! The subtly umami anchovy broth, the crunchy bean sprouts, rich sesame seeds~ yummy! I’ve had it two days in a row and can’t wait to make more. Thank you soooo much! This is probably my favorite recipe yet, and it’s so simple! I can’t wait to try more now :}

    • Maangchi New York City My profile page joined 8/08
      Posted May 24th, 2010 at 11:15 am | # |

      yeah, this is very basic everyday Korean soup. Every Korean loves it. So do I! Which version do you like better: spicy or non-spicy?

  30. Elisabeth
    Posted January 9th, 2010 at 3:22 pm | # |

    Maangchi I made this today and you are sooooo riiight!! The kaktugi is sooo good in the soup! Now I understand why you couldn’t stop eating it in the video!! Instead of Julie and Julia, I feel like this is Elisabeth and Maangchi! :)

    • Maangchi New York City My profile page joined 8/08
      Posted January 9th, 2010 at 6:00 pm | # |

      oh, you thought about me when you had the soup with radish kimchi! You are enjoying the soup just like one of Koreans! Nice!

  31. Lawrence
    Posted October 23rd, 2009 at 11:50 pm | # |

    Hi Maangchi, I’m impressed by your videos… I’m a vegetarian who does not take onion and garlic, is there any way that i can modify this receipe to suit my diet??? And for the non-spicy version, could i cooked it with addition of the red pepper flake to make it spicy?? Please advices.. THank you!!! =)

    • Maangchi New York City My profile page joined 8/08
      Posted October 24th, 2009 at 7:35 am | # |

      Yes, you could add the red pepper flakes in non-spicy version recipe. The amount depends on your taste! mild hot, super hot.. or suicidal hot! : ) If you can’t eat garlic and onion, skip them. Without garlic, kongnamulguk is still delcious. But how about green onion? Can you eat it? If so, use it instead of onion.

      • Lawrence
        Posted October 24th, 2009 at 10:39 am | # |

        as long it is onion, i cant eat it… But anyway, really thank alot… I tried cooking your pan-fried tofu with the soya-sweet sauce, it tastes great without any onion and garlic added to it… Thanks alot for your guidance… I shall continue to try other receipes and hope that you will post more vegetarian receipes up on your website… =)

  32. linda
    Posted October 12th, 2009 at 9:27 am | # |

    hi maangchi,
    this is probably a silly question but how do you make jak ko bap? i call it the purple bap. i usually buy the bag of mixed grain (brown rice, alot of different beans etc..) i soak it for a couple hours and then i cook it in the rice cooker but it never comes out right…should i add regular rice and sweet rice too it? please help!

    • Maangchi New York City My profile page joined 8/08
      Posted October 12th, 2009 at 9:47 am | # |

      I make my multi-grain rice this way using a pot.

      1. Combine 1 cup of short grain rice, 1/2 cup of sweet brown rice, 1/2 cup of barley rice, and 2 tbs of black sweet rice
      2. Wash and drain a couple of times and put it in a pot with a thick bottom
      3. Pour 3 cups of water into the pot and soak it for a few hours and close the lid.
      4. Bring the pot to a boil over medium heat for 10 minutes.
      5. Open the lid and turn the rice over with a rice scoop or spoon.
      6. Simmer it over low heat for another 10 minutes!

  33. Ataciara
    Posted October 8th, 2009 at 2:16 pm | # |

    Hi, Maangchi, how do you cook the black sweet rice? I want to cook it to go with my kongnamulguk (which is absolutely delicious by the way! I love your recipe! It’s especially tasty if you let the soup soak overnight in the fridge so the flavors seep in more, ive found) and kimchi (which I also love your recipe for! So much better than the kimchi I had at a Korean Restaurant! Yummy!)

    • Maangchi New York City My profile page joined 8/08
      Posted October 8th, 2009 at 4:00 pm | # |

      Thank you for your interest in my recipes! Here is the recipe for my multi-grain rice including the black sweet rice:

      1. Combine 1 cup of short grain rice, 1/2 cup of sweet brown rice, 1/2 cup of barley rice, and 2 tbs of black sweet rice
      2. Wash and drain a couple of times and put it in a pot with a thick bottom
      3. Pour 3 cups of water into the pot and close the lid,and let it sit for a few hours
      4. Bring the pot to a boil over medium heat for 10 minutes.
      5. Open the lid and turn the rice over with a rice scoop or spoon.
      6. Simmer it over low heat for another 10 minutes!

      • Ataciara
        Posted October 8th, 2009 at 5:35 pm | # |

        This is very helpful! Thank you so much!

  34. Thoa
    Posted August 22nd, 2009 at 3:28 pm | # |

    Maangchi,

    I just found your site and I really love it! You are sooo super duper cute!

    I loved the part in the video where you just kept on eating the soup even though you were filming… hahah! Thank you so much for doing this! <3

  35. chit villegas
    Posted August 20th, 2009 at 6:34 pm | # |

    Hi Maangchi,

    you day if one can cook KONGNAMULGUK, she can cook good korean food….I think I can consider myself a good Korean cook! My husband loves this soup even my daughter whose taste is not easy to satisfy….and I must say…you are making me a good korean cook.

    More power to you Maangchi…and may you be more inspired to bless lots of peopl’es heart through your website…by the way I introduced your website to two other friends…they are also excited to pass it on.

    regards,
    chit

    • Maangchi New York City My profile page joined 8/08
      Posted August 20th, 2009 at 10:41 pm | # |

      Yes, you are good at Korean cooking as long as you can make delicious kongnamulguk. : ) I’m so happy to hear that it sounds like you have confidence in Korean cooking. Congratulation!

  36. D
    Posted July 24th, 2009 at 9:44 am | # |

    I have to say that I enjoyed the entire soup all to myself. I brought it to work for my lunch for the whole week with whole-grain rice and ground sesame seeds. So good and so healthy! My next recipe to try is the soybean sprout salad. I just love soybean sprouts and it is very healthy to eat that. I am trying out one recipe at a time from your site so I love the fact that I can watch your videos over and over to refresh myself on a recipe.

    • Maangchi New York City My profile page joined 8/08
      Posted July 24th, 2009 at 3:39 pm | # |

      yes, it’s very healthy food. Yeah, make soybean sprout side dish (kongnamul muchim)http://www.maangchi.com/recipe/kimchi-chigae-kongnamool
      And you make make bibimbap with it. Mix rice and kongnamul muchim and add some sesame oil and hot pepper paste according to your taste. It’s very simple bibimbap and delicious!

      • Anonymous
        Posted December 10th, 2009 at 5:39 pm | # |

        Oh Maangchi! Hammer! LOL

        I love your channel. :)

  37. D
    Posted July 20th, 2009 at 12:42 am | # |

    Hi Maangchi: I finally made this spicy version of this soup and love it. I did exactly to your video demonstration, even used dried anchovies. Remember, I didn’t want to touch the anchovies at first, but got strong and decided to do exactly how it should be. Even removed the guts of the anchovies. I am not sure if I cooked the soup too long because the soybean sprout was a bit soft while the bean part of the sprout was still crunchy.

    I have a question about washing the soybean sprout. I had some sprouts with root tails about 3 inches long and was a bit stringy looking. Do I remove those. It didn’t look too appealing to me so I spent time to remove all the stringy root tails of each one. I had a 1/2 cup of tails at the end. Your video didn’t show you removing any tails, but I wasn’t sure if my bag of sprouts was getting old so I removed them.

    This soup makes quite a bit so I will have some for my lunch tomorrow with some whole-grain rice. This is not my husband’s or my son’s type of soup so the soup is all for me. Thanks so much for this post and making this video. I must of watch this video 5 times before I finally was able to make it. Even after I made it, I had to watch the video again to see if I did it correctly.

    • Maangchi New York City My profile page joined 8/08
      Posted July 20th, 2009 at 5:59 am | # |

      Yayee, you could remove dried anchovy’s gut! Congratulation! : )
      “..soybean sprout was a bit soft while the bean part of the sprout was still crunchy.”
      Yes, it’s very normal. well done!

      The tails of soybean sprouts are more than 3 inches? Then they should be removed. Soybean sprouts sold in a package here don’t have long tails, so I don’t have to pinch the tails off.

      “I must of watch this video 5 times before I finally was able to make it. Even after I made it, I had to watch the video again to see if I did it correctly.”
      You are right! Good job! Congratulation again! You can make this delicious and healthy soup forever. Isn’t it cool?

  38. Mandy
    Posted June 29th, 2009 at 1:20 am | # |

    Hi Maangchi,

    Can i replace kelp with anchovies if i’m making the non spicy version for my children?

    • Maangchi New York City My profile page joined 8/08
      Posted June 29th, 2009 at 8:07 am | # |

      yes, of course. I sometimes use dried anchovies in the non spicy version of kongnamulguk. It’s very good! : )

  39. mina
    Posted June 12th, 2009 at 6:33 am | # |

    hey, maangchi! i finally made your delicious kongnamul guk and posted it here. it’s almost as good as my grandma’s, i can’t believe it! (:

  40. D
    Posted June 3rd, 2009 at 9:28 am | # |

    What can I substitute for the anchovies in the spicy version?

    Also, do you have a stir-fry recipe for the soybean sprout?

  41. Facebook User California My profile page joined 9/08
    Posted May 24th, 2009 at 12:31 am | # |

    Maangchi, Hello! Can I use Mung Bean Sprouts instead of the Soybean Sprouts. Would it make much difference and would you cook it longer or shorter?

    Thanks,
    Dina

  42. Nishu
    Posted May 18th, 2009 at 12:23 am | # |

    Whats Reason Behind Adding MSG? .
    I’ve Heard Its Quite Bad For Health

  43. Nishu
    Posted May 17th, 2009 at 11:33 am | # |

    Hi..!!
    Maangchi i Made It Today It Was Delecious
    And Idea Of Roasted Sesame Powder is Great^^
    But I Used Anchovies I Removed Intestine & Head But
    Anchovy Divided Into Several Parts While Boiling;(
    It was Coming To My Mouth
    I Tried To Find That Strainer Kind of Dish Which U Used But They r not availiable right now
    & Yes I Want To Make Myulchi Bokkeum
    Those Myulchi Made Good Stock
    But i dont Do They Could Be Used For Myulchi bokkum or not how can i show you pic
    Do you have E-mail address?

  44. Pam Roach My profile page joined 9/08
    Posted May 7th, 2009 at 8:17 am | # |

    can you freeze this soup and some of your other soups ?

    • Maangchi New York City My profile page joined 8/08
      Posted May 7th, 2009 at 8:29 am | # |

      hmm, good question,
      I never like to freeze soup. When I make soup more than enough, I keep it in the fridge and eat it in a few days.

      Don’t freeze kongnamulguk, but Yukgaejang could be frozen and eat it later.
      http://www.maangchi.com/recipe/yukgaejang
      If you want, leave your question on the forum. It could be a good topic to discuss.

  45. dlie89
    Posted April 23rd, 2009 at 4:54 pm | # |

    Maangchi, i couldn’t find any anchovies here…. can i skip it?

    • Maangchi New York City My profile page joined 8/08
      Posted April 23rd, 2009 at 5:04 pm | # |

      hmm, you can skip it, but someday if you find dried anchovies and make this soup, you will see the difference. Just a little thing makes it big difference.

  46. Jenny
    Posted April 21st, 2009 at 11:28 pm | # |

    Hi!

    I wondered if you ever tried to incorporate squid into this dish. My mom uses the body of a fresh cleaned squid and gives the soup an very “refreshing” taste. Please try it and let me know if you like it!

    Jenny

    • Maangchi New York City My profile page joined 8/08
      Posted April 21st, 2009 at 11:30 pm | # |

      I already like it because you like it, Jenny! : )
      I’m going to post my squid soup recipe someday. Thank you!

  47. deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted April 19th, 2009 at 9:42 pm | # |

    hi maangchi,

    this soup looks very good.
    my question is, how do YOU roast sesame seeds? i think i would burn them if i tried on my own… any suggestions/techniques?

    thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted April 19th, 2009 at 10:05 pm | # |

      You could get roasted sesame seeds at a store.
      To roast raw sesame seeds, first wash and drain them,and use a heavy bottomed deep pan over medium heat. Stir them constantly until the sesame seeds are light brown and crispy.

  48. Karen
    Posted April 6th, 2009 at 12:26 pm | # |

    Maangchi,
    I am so happy you posted this recipe. It was cold and rainy outside today so I decided to make the spicy version for lunch. I ate it with kaktugi and it was so delicious! I thought that the ground up toasted sesame seeds were a nice touch at the end. I will definitely be making this soup often :) keep up the good work!

    Cheers,
    Karen

  49. holluu
    Posted April 2nd, 2009 at 11:18 pm | # |

    Maangchi,
    All I have to say is mmm…I made the spicy version, and it’s amazing how something THIS simple can be this heartwarmingly yummy. The sesame was a nice touch; I was lazy and cheated–I used tahini instead of grinding up fresh sesame seeds (it’s sort of the same thing)

    If I had this soup while growing up, it would def be one of my favorites. Thank you for sharing.

  50. Maangchi New York City My profile page joined 8/08
    Posted March 31st, 2009 at 7:12 pm | # |

    Sylvia,
    haha, tiny fish floating on the top of the soup? Don’t pick them out and eat them just like a whale! : )
    It’s a joke! lol, I am having a good laugh while writing this joke to you.

  51. Sylvia My profile page I'm a fan! joined 9/08
    Posted March 31st, 2009 at 5:38 pm | # |

    I made the spicy version twice. The second time I had Kaktugi with it, very yummy. I love this soup because it is easy. I did have a tiny problem; I used the tiny anchovy because I didn’t have bigger ones and my strainer opened up and I had a lot of tiny fish floating around :) I did pick out most of them because it looks nicer. I had a good laugh with all those fish.

  52. Maangchi New York City My profile page joined 8/08
    Posted March 31st, 2009 at 7:39 am | # |

    FatManSeoul,
    hi, you have such a good blog! I should visit your website more often! It’s very informative and fun to read.

    Thank you for letting me know about the article! I don’t know what I should do. It’ll be ok because it’s not harmful? I don’t know. : )

  53. FatManSeoul
    Posted March 30th, 2009 at 9:44 pm | # |

    Just a heads up,
    this article has been stolen and appears on this website:
    http://korea.heyheyfriends.com
    Look under the food section.

  54. Maangchi New York City My profile page joined 8/08
    Posted March 26th, 2009 at 5:59 am | # |

    Anna,
    I’m very glad to hear about your successful kongnamulguk making!

  55. Anna
    Posted March 25th, 2009 at 9:12 pm | # |

    made the spicy version of this and everyone who tasted it said it was delicious. thanks again, maangchi!

  56. Maangchi New York City My profile page joined 8/08
    Posted March 24th, 2009 at 9:16 am | # |

    Felix,
    hoho, good to hear that you used this soup as home remedy! yes, you can use fish sauce,too.

    Nishu,
    Please give me more description about your question regarding myeolchi (anchovy)and the Korean dessert.
    Or leave it here http://www.maangchi.com/talk/forum/general-discussion

  57. Nishu
    Posted March 24th, 2009 at 6:03 am | # |

    Hi maangchi,
    can i make it with just myeolchi
    & yeah i tried one korean dessert which was made up of ice & fruits i loved it what was it and can you show how to make it:)

    thnx

  58. Felix
    Posted March 24th, 2009 at 3:30 am | # |

    Maangchi~! I made this today because I had a bad hungover and a cold, and it really did make me get better like u said!!! Also, is it ok if I just use fishsauce if Im out of soysauce and salt? Like how u did in seaplant soup?

  59. Maangchi New York City My profile page joined 8/08
    Posted March 23rd, 2009 at 7:56 am | # |

    Manuela,
    yes, I remember Emart! I miss Emart at this moment! : )
    Let me know how your korean cooking turns out! Good luck!

  60. Manuela
    Posted March 23rd, 2009 at 3:23 am | # |

    I’m so happy you have this recipe as a video. Watching you eat this soup makes me want to try it even more. My husband loves this soup, so I decided to go to “Emart” (remember?!) and buy all the ingredients. I plan on making it soon.
    Take care!

  61. Maangchi New York City My profile page joined 8/08
    Posted March 21st, 2009 at 9:25 pm | # |

    Cam,
    I envy you now because you got a big bag of kongnamul! : ) you can make kongnamulmuchim, too! http://www.maangchi.com/recipe/kimchi-chigae-kongnamool

  62. Cam
    Posted March 21st, 2009 at 1:40 pm | # |

    Hi!
    I picked up a big bag of kongnamul at the Korean grocer by my apartment and have really been enjoying making lots of food with it!
    I’ve never tried soy bean sprouts before, only the mung bean ones that you usually see in the western markets.
    They’re vere tasty (and good for you too!)
    thanks a lot for the recipe!
    all the best.

  63. Maangchi New York City My profile page joined 8/08
    Posted March 21st, 2009 at 12:15 am | # |

    Sylvia,
    yeah, it’s definitely low calorie soup. You will like it.

  64. Sylvia My profile page I'm a fan! joined 9/08
    Posted March 20th, 2009 at 3:12 pm | # |

    This is a fantastic recipe. I made the spicy version.
    It’s easy to make and delicious.
    I’m certain this is a very healthy and low calorie meal.

  65. Maangchi New York City My profile page joined 8/08
    Posted March 20th, 2009 at 9:47 am | # |

    sophia,
    oh, the grain is black sweet rice (heukmee chapssal: 흑미찹쌀). It’s sold at a Korean grocery store. I’m going to post the photo of black sweet rice soon.

  66. sophia
    Posted March 20th, 2009 at 1:57 am | # |

    looks delicious, as always. and i have to agree with paul; you are too cute

    i was wondering what kind of grains you cook together to get the purple colored rice

  67. Maangchi New York City My profile page joined 8/08
    Posted March 18th, 2009 at 6:17 am | # |

    Austin,
    wow, kongnamulguk and kimchee sound wonderful. Have a nice trip to LA!

    Paul,
    haha, thank you very much!

  68. Paul
    Posted March 18th, 2009 at 2:45 am | # |

    I love your recipes and you are the cutest lady in the world!

  69. Austin (ajma417)
    Posted March 18th, 2009 at 12:19 am | # |

    thank u maangchi!! i’m going to LA this weekend to visit my mom and sister~ she want me to bring some of the kim-chee I made~ she also loves kongnamulguk so I’m planning to suprise her by making it for her~ I’ll let u know how things go!! thank u again~~

  70. Maangchi New York City My profile page joined 8/08
    Posted March 17th, 2009 at 11:15 pm | # |

    Austin,
    oh, I forgot to upload it. : ) Soon I’m going to upload it. thanks!

  71. Austin (ajma417)
    Posted March 17th, 2009 at 11:10 pm | # |

    Hi Maangchi,
    I was just curious if this video was going to be made available through iTunes Podcast?
    Thank you again for ALL your recipes!! I love them!! And I love this soup!! I will try it this weekend!

  72. Maangchi New York City My profile page joined 8/08
    Posted March 17th, 2009 at 10:46 pm | # |

    CJ,
    ox tail soup recipe will be posted someday later. The longer you boil it the richer it tastes. Thank you!

  73. CJ
    Posted March 17th, 2009 at 4:03 pm | # |

    Hi Maangchi, Loved the recipes,would you do some ox tail soup receipes that I loved, just can’t quite get
    the stock as rich as the ones I had at Korean town in
    silicon valley. Much Thanks CJ

  74. Maangchi New York City My profile page joined 8/08
    Posted March 17th, 2009 at 6:02 am | # |

    mina,
    I’m sure your kimchi stew will be so delicious!

  75. mina
    Posted March 16th, 2009 at 11:33 pm | # |

    i LOVE koongnamulguk (and your hair, lol)! thanks so much for posting this recipe, i can’t wait to make it. tomorrow my mom and dad want me to make kimchi chigae for them… i’m nervous! :P

  76. Maangchi New York City My profile page joined 8/08
    Posted March 16th, 2009 at 9:40 pm | # |

    Reinier,
    Let me know how your kongnamulguk turns out! You can send me the photo of your soup if you want, then I will post it on my website. Good luck!

    Kyon,
    oh, yeah? what a coincidence! : )
    If we meet each other someday, we will probably have lots of things to talk about!

  77. Kyon
    Posted March 16th, 2009 at 8:39 pm | # |

    I also learn by watching my Aunt cook, she has no children, and also used to add MSG. I will submit pictures after I have cooked a few more dishes. I am going to try to make the rice cakes soon.

  78. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted March 16th, 2009 at 3:28 pm | # |

    Hi Maangchi, this looks good and so simple, i will try it really soon.
    I am making more and more of your recipies and i am very pleased about the results.
    Keep up the good work!


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