Korean Soybean Sprout Soup (Kongnamul Guk)

Method5 steps

1. 1

   Step 1: Sort the 120 g soybean sprouts, discard any bad beans and rinse the remaining sprouts under running water. Trim the roots only if desired.

   Uses 120 g soybean sprouts, rinsed and any bad beans discarded

2. 2

   Step 2: Pour the 4½ cups prepared Korean anchovy-kelp soup stock into a pot. Bring it to a boil over medium-high heat. Keep the garlic, sea salt and green onion for the later seasoning stage.

   Uses 4½ cups prepared Korean anchovy-kelp soup stock (dashi), ready to use

3. 3

   Step 3: Once the stock boils, add all the rinsed soybean sprouts. Boil uncovered for 3–4 minutes.

   Boil soybean sprouts after adding them to boiling stock · 4 minUses Same 4½ cups boiling prepared Korean stock · Same prepared 120 g soybean sprouts

4. 4

   Step 4: Add the ½ tsp minced garlic, ½ tsp fine sea salt and 1 tbsp sliced green onion to the boiled sprout soup. Boil for 1 more minute, then remove from the heat. Taste and add a little more fine sea salt only if needed.

   Boil seasoned soup for one more minute · 1 minUses Boiled soybean sprouts in the same stock · ½ tsp minced garlic · ½ tsp fine sea salt, plus more to taste if needed · 1 tbsp green onion, thinly sliced

5. 5

   Step 5: Ladle the finished soup into two to three portions and serve hot or warm. Offer the optional already-cooked steamed rice alongside, or add it to the soup for kongnamul gukbap. If serving the soup cold, cool it promptly and refrigerate until chilled.

   Uses Finished seasoned soybean sprout soup · Steamed rice for serving alongside or adding to the soup, optional; already cooked, amount unspecified