Kongnamul Guk (Soybean Sprout Soup)
์ฝฉ๋๋ฌผ๊ตญkong-na-mul-guk
A light, clean soup of crunchy soybean sprouts in anchovy broth
Kongnamul guk is one of the simplest Korean soups: crunchy soybean sprouts simmered briefly in anchovy-kelp broth and seasoned with garlic, green onion and a little salted shrimp or soup soy sauce. It is clear, refreshing and ready in about 15 minutes โ an everyday soup for rice and a well-known hangover remedy.
Looking for a twist? See 1 kongnamul guk variations โ
๐ฅ Ingredients for classic kongnamul guk
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Main
Seasoning
For a spicy version (optional)
๐งบ Korean ingredients in this dish
- Bean Sprouts (Kongnamul & Sukju)Soybean and mung bean sprouts for soups and namul
- Dried Kelp (Dasima)Kelp for clean, savory broth๐ Shop on Amazon
- Dried Anchovies (Myeolchi)From broth anchovies to sweet-salty side dishes
- Korean Green Onions (Pa)Thick daepa, slender jjokpa and the green onions in almost every dish
- Garlic in Korean CookingMinced, sliced, pickled and black โ the backbone of Korean flavor
- Jeotgal (Salted Shrimp & Fish Sauce)Salted, fermented seafood โ Korea's umami seasoning๐ Shop on Amazon
- Korean Soy Sauce (Ganjang)Guk-ganjang, jin-ganjang and when to use each๐ Shop on Amazon
- GochugaruSun-dried Korean chili flakes๐ Shop on Amazon
- Korean Chili PeppersFresh green and red chilies, from mild to Cheongyang
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๐ How to make kongnamul guk
Rinse the sprouts in a bowl of cold water, swishing them so the loose seed hulls float to the top, then drain. Pull off any brown roots or hulls you see.
Bring the broth to a boil in a pot.
Add the sprouts, cover with a lid and boil over medium heat for 5โ6 minutes. Do not lift the lid during this time.
Uncover, add the garlic and season with the salted shrimp and soup soy sauce.
Slice the green onion and add it (with the gochugaru and chili for a spicy soup). Simmer 1โ2 minutes more.
Taste, adjust with a little salt, and serve hot with rice.
๐ก Tips for the best kongnamul guk
- Cook the sprouts either with the lid on the whole time or off the whole time. Lifting the lid partway through can leave the sprouts with a raw, grassy smell โ a common rule in Korean kitchens.
- Salted shrimp gives a cleaner, more savory saltiness than soy sauce and keeps the broth clear.
- Do not overcook. The sprouts should still be crunchy when served.
- Chilled, the same soup becomes kongnamul naengguk, a summer cold soup โ season it a little more strongly, since cold dulls flavor.
What is kongnamul guk?
Kongnamul are sprouts grown from soybeans. They are longer and crunchier than mung bean sprouts, with a large yellow bean at the top, and they are among the cheapest and most common vegetables in Korea. Kongnamul guk is a basic home soup, the kind served with breakfast or packed into lunch boxes as a side.
It is also one of Koreaโs best-known hangover soups (haejang-guk). In Jeonju, kongnamul gukbap โ the soup served with rice in a hot earthenware bowl, often with a soft egg โ is a regional specialty eaten in the morning.
Clear or spicy
The clear version lets the sweet, nutty flavor of the sprouts come through. The spicy version adds gochugaru and fresh chili for a warming, slightly fiery soup โ it is the one people usually reach for after a night out. Both use the same method.
