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!

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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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142 Comments:

  1. Sylvia joined 9/08 & has 78 comments

    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.

  2. Maangchi New York City joined 8/08 & has 11,773 comments

    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.

  3. sophia& has 1 comment

    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

  4. Maangchi New York City joined 8/08 & has 11,773 comments

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

    Paul,
    haha, thank you very much!

  5. Paul& has 1 comment

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

  6. Austin (ajma417)& has 4 comments

    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~~

  7. Maangchi New York City joined 8/08 & has 11,773 comments

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

  8. Austin (ajma417)& has 4 comments

    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!

  9. Maangchi New York City joined 8/08 & has 11,773 comments

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

  10. CJ& has 1 comment

    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

  11. Maangchi New York City joined 8/08 & has 11,773 comments

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

  12. mina& has 16 comments

    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

  13. Maangchi New York City joined 8/08 & has 11,773 comments

    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!

  14. Kyon& has 8 comments

    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.

  15. Reinier Rotterdam, The Netherlands joined 2/09 & has 102 comments

    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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