Soybean sprout soup

Kongnamulguk 콩나물국

Today’s recipe is for kongnamulguk (soybean sprout soup), which is one of the most common, typical, and popular Korean soups, made with soybean sprouts in a delicious, savory broth.

As you know, a Korean meal is composed of rice, soup or stew, and side dishes, so soup has a very important role in Korean cuisine. This soybean sprout soup is not only an everyday Korean staple, it’s also well-known among Koreans as a hangover cure soup, along with dried pollock soup (bugeoguk).

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The soup is irresistible with savory broth and nutty crispy soybean sprouts. I often wonder if other cultures have a soup like this? It’s so important and central to Korean food that whenever you visit any Korean grocery store in any part of the world, they always stock soybean sprouts. These days you can find soybean sprouts in many non-Korean grocery stores too, or you can grow your own.

I made a video for this recipe in 2009 soon after I moved to the US from Canada. The recipe is basically the same as this one, but the video quality is much better and I can write a better recipe now, having written 2 Korean cookbooks since then!

When I was in elementary school in Korea I used to go to my aunt’s house during vacation. She didn’t have any children of her own so she was waiting for the moment I arrived. She gave me a lot of love, made me delicious meals and took me to the theatre with my uncle. She used to say, “oh, cute!’, then she squeezed my baby finger so tightly. It was a little painful but I didn’t say anything. I didn’t want to let her down by complaining. It was really a wonderful time for me and a great memory. One of the dishes she made was this soup. My mom’s soup was not spicy but my aunt’s was spicy and more savory. I remember she used MSG at the end which was usual in those days, but my version doesn’t have it.

A tip for vegetarians is to use vegetarian stock instead of anchovy broth and to use soy sauce instead of fish sauce.

Whenever I go to the Korean grocery I always buy soybean sprouts and make this soup, and I always have it with kkakdugi (cubed radish kimchi), even if I have to make it with just one small radish! The kkakdugi needs to be well-fermented, juicy, spicy, and sour. White fluffy rice, soybean sprouts soup, and kkakdugi mixed together, I can’t compare it to any more delicious food in the world. I was raised on it so I am so happy to share my delicious life with you, too.Soybean sprout soup

Ingredients

Serves 3 to 4

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Directions

  1. Place the anchovies in a stock pouch or tie them up in a piece of cheesecloth.dried anchovies
  2. Place the soybean sprouts in a large pot. Add the water, dried anchovies, garlic, onion, gochu-garu, soy sauce, and fish sauce. Stir a few times with a spoon.making Korean soybean sprout soup
  3. Cover and cook for 30 minutes over medium high heat. It may boil over while cooking, just crack the lid if it does.
  4. Remove the anchovy pouch and discard.
  5. Stir in the salt to taste, green onion, and cook for another minute.kongnamul-guk (콩나물국)
  6. Remove from the heat and stir in the sesame oil.

Serve
Ladle into individual soup bowls, top each serving with sesame seeds powder. Serve with rice, kimchi, a few more side dishes (if desired). The soup can be refrigerated for up to 4 days.Korean soybean sprout soup

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150 Comments:

  1. KoreanPengs Toronto joined 2/21 & has 1 comment

    OMG!! We read the recipe wrong and used gochujang instead of gochugaru… but ended up putting both once we realized. Still sooooooo delicious would recommend putting both for those who like it extra SPICY . Thanks Maangchi for another yummy recipe!

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