Kongnamul-guk is a typical Korean everyday soup. If you see someone who can make delicious kimchi and kongnamu-guk, you can say they’re good at Korean cooking!
This version is from my 2009 kongnamulguk video where I post 2 versions: Spicy and non-spicy. I updated my spicy version video and the written recipe on Dec.3 2020.
I will update this non-spicy version video someday in the future but you still can make it with this written recipe.
Serves 2
Ingredients
- 1 package soybean sprouts (12 ounces: 340 grams)
- 5½ cups water
- 1½ teaspoon kosher salt (or more or less to your taste)
- 1/4 ounce (about 10 grams) dried kelp
- 2 cloves garlic, minced
- 2 green onions, sliced
- About 1/2 cup onion, sliced
- 2 tablespoons toasted sesame seeds, ground
- 2 teaspoons toasted sesame oil
Directions
- Rinse and drain a package of soybean sprouts a few times over.
- Put the soybean sprouts into a pot and add water.
- Add salt, onion, kelp, and garlic. Cover and cook for about 15 minutes over medium high heat.
If the soup is boiling over, open and stir it with a spoon, and crack the lid. - Lower the heat to medium and cook another 20 minutes.
- Take the kelp out of the soup and stir in green onion and sesame oil.
- Remove from the heat and ladle into individual soup bowls, top each serving with sesame seeds powder. Serve with rice, kimchi, and a few more side dishes.
