Non spicy soybean sprout soup

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

1. Rinse and drain a package of soybean sprouts a few times over.
2. Put the soybean sprouts into a pot and add water.
3. 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.
4. Lower the heat to medium and cook another 20 minutes.
5. Take the kelp out of the soup and stir in green onion and sesame oil.
   
6. 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.

Print recipe