Kongnamul guk – light soybean sprout soup Recipe
Kongnamul guk is a very simple, clear soup made with soybean sprouts, often eaten in Korea after a night out or as a light breakfast. It’s gently salty, fresh, and slightly nutty in flavor thanks to the soybeans themselves. It works a bit like chicken broth “to feel better,” but in a much lighter, vegetable-based version.
This soup is extremely simple and quick to prepare, yet full of flavor and very light. Thanks to the soybean sprouts it’s naturally slightly nutty and refreshing, and works perfectly as a gentle, comforting dish when you want something easy on the stomach.
Chef's tips
Do not overcook the soybean sprouts – they should stay slightly crunchy and springy. Use a clear, mild broth so it doesn’t overpower the delicate flavor of the sprouts. Add the sesame oil at the very end so its aroma stays intense.
How to serve
Serve kongnamul guk very hot, sprinkled generously with fresh chives. Offer extra chili on the side for those who like more heat. It pairs well with a bowl of steamed rice, kimchi, or simple Korean side dishes (banchan).
Ingredients
- soybean sprouts - 300 g
- broth - 1 l
- garlic - 2 cloves
- soy sauce - 1.5 tablespoon
- salt - 0.5 teaspoon
- sesame oil - 1 teaspoon
- chives - 2 tablespoon
- chili pepper - 0.5 piece
Preparation
- Rinse the soybean sprouts thoroughly under cold running water and discard any dark or damaged pieces.
- Finely chop the garlic or press it through a garlic press.
- Slice the chives into thin rings. Halve the chili pepper, remove the seeds if you want a milder version, and cut into thin rounds.
- Bring the broth to a boil in a pot. Once it starts boiling, add the soybean sprouts.
- Cook the sprouts over medium heat for 7–8 minutes, until they become slightly translucent and tender but still springy when bitten.
- Add the garlic, soy sauce, and salt. Stir and cook for another 2–3 minutes.
- Finally, pour in the sesame oil and add some of the chives and the chili pepper. Stir and remove the pot from the heat.
- Taste the soup and, if needed, season with a bit more salt or a splash of soy sauce.
- Serve the hot soup in bowls, sprinkled with the remaining chives. You can serve it on its own or with a small bowl of rice on the side.
Storage
No storage information available for this dish.
I like to make this soup when I want something warming but not heavy. The combination of light broth, crunchy sprouts, and fragrant sesame oil feels both comforting and refreshing, especially after busy or tiring days.
