Kongnamul Guk (Korean Soybean Sprout Soup)
Why this recipe works
- Fast broth, clear flavour: Dried anchovy gives the soup a savoury base in a short simmer, keeping the overall cooking time low.
- Simple ingredient list: Soybean sprouts, garlic, spring onion and light seasoning create a clean soup without heavy aromatics or complicated steps.
- Gentle simmering: Keeping the broth at a steady simmer helps preserve its clear, delicate character while cooking the sprouts just until tender.
Get the most out of this recipe
Authenticity notes
- Everyday Korean soup: Kongnamul guk is a light, home-style soup often served alongside rice and other simple dishes rather than as a heavy main course.
- Anchovy broth base: Dried anchovy is a common Korean soup base ingredient, adding savoury depth while keeping the broth clear and light.
Common mistakes
- Boiling too hard: A rolling boil can make the broth taste harsher and turn cloudy; keep it at a gentle simmer.
- Soft sprouts: Cook the soybean sprouts only until tender so they keep their bright flavour and slight bite.
- Too much seasoning: Light soy sauce seasons quickly, so taste before adding extra salt and adjust in small amounts.
Make-ahead tips
- Make shortly ahead: The soup can be cooked in advance and refrigerated once cooled, but it is best reheated gently to protect the texture of the sprouts.
- Reheat gently: Warm in a saucepan until piping hot, avoiding a hard boil so the sprouts do not become overly soft.
Equipment you'll need
Ingredients
Instructions
- Rinse the soy bean sprouts in a colander under cold running water, then drain well. Peel and thinly slice the garlic, and thinly slice the spring onion.
- Put the anchovy in a large pot with 1.2 l water and bring to a gentle simmer over medium heat. Simmer for 10 minutes, then scoop out and discard the anchovy.
- Add the soy bean sprouts and garlic to the broth and return to a steady simmer. Cook for 6 to 8 minutes until the sprouts are tender but still bright.
- Stir in the light soy sauce and fine sea salt, then add most of the spring onion and simmer for 1 minute. Turn off the heat, drizzle over the sesame oil, and ladle into bowls, topping with the remaining spring onion.
Recipe notes
Tips
- Keep the broth at a gentle simmer rather than a rolling boil so the soup stays clear and clean-tasting.
- Taste after adding the light soy sauce, then adjust with fine sea salt in small pinches so it does not become overly salty.
- If serving to young children or anyone sensitive to bones, strain the broth through a sieve after simmering the anchovy.
Substitutions
- Replace light soy sauce with soy sauce for a deeper colour and slightly stronger seasoning; start with a little less and adjust to taste.
- Replace sesame oil with olive oil if you want a more neutral finish, though the soup will lose its toasted aroma.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan until piping hot; avoid boiling hard to keep the sprouts from turning soft.
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Recipe overview
- Servings: 3 servings
- Total time: 25min (10min active)
- Difficulty: Easy
- Cuisine: Korean
-
Allergens:
Fish Sesame Soybeans
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