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).
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.
Ingredients
Serves 3 to 4
- 1 pound soybean sprouts, washed and drained
- 8 large dried anchovies with the heads and guts removed
- 8 cups water
- 4 garlic cloves, minced
- 4 ounces onion, sliced (about ½ cup)
- 1 tablespoon (or more or less) gochu-garu (Korean hot pepper flakes)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons kosher salt (or more or less to your taste)
- 2 to 3 green onions, sliced diagonally
- 2 teaspoons toasted sesame oil
- 2 to 3 tablespoons toasted sesame seeds, ground
Directions
- Place the anchovies in a stock pouch or tie them up in a piece of cheesecloth.
- 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.
- Cover and cook for 30 minutes over medium high heat. It may boil over while cooking, just crack the lid if it does.
- Remove the anchovy pouch and discard.
- Stir in the salt to taste, green onion, and cook for another minute.
- 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.
Maangchi's Amazon picks for this recipe
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible so I chose these products on Amazon for that are good quality. See more about how these items were chosen.
can you freeze this soup and some of your other soups ?
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.
https://www.maangchi.com/recipe/yukgaejang
If you want, leave your question on the forum. It could be a good topic to discuss.
Maangchi, i couldn’t find any anchovies here…. can i skip it?
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.
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
I already like it because you like it, Jenny! : )
I’m going to post my squid soup recipe someday. Thank you!
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!
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.
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
yayee, the soup sounds perfect with cold and rainy weather!
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.
I’m glad you like the recipe. Yes, kongnamulguk is a very basic everyday Korean soup.
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.
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.
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. : )
Just a heads up,
this article has been stolen and appears on this website:
http://korea.heyheyfriends.com
Look under the food section.
Anna,
I’m very glad to hear about your successful kongnamulguk making!
made the spicy version of this and everyone who tasted it said it was delicious. thanks again, maangchi!
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 https://www.maangchi.com/talk/forum/general-discussion
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
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?
Manuela,
yes, I remember Emart! I miss Emart at this moment! : )
Let me know how your korean cooking turns out! Good luck!
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!
Cam,
I envy you now because you got a big bag of kongnamul! : ) you can make kongnamulmuchim, too! https://www.maangchi.com/recipe/kimchi-chigae-kongnamool
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.
Sylvia,
yeah, it’s definitely low calorie soup. You will like it.
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.
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.
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
Austin,
wow, kongnamulguk and kimchee sound wonderful. Have a nice trip to LA!
Paul,
haha, thank you very much!
I love your recipes and you are the cutest lady in the world!
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~~
Austin,
oh, I forgot to upload it. : ) Soon I’m going to upload it. thanks!
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!
CJ,
ox tail soup recipe will be posted someday later. The longer you boil it the richer it tastes. Thank you!
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
mina,
I’m sure your kimchi stew will be so delicious!
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
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!
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.
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!