Kongnamul Guk is a clear Korean soybean sprout soup with a clean, refreshing broth.
It is light, simple, and perfect when you want a warm soup that does not feel heavy.
The key to making this soup taste deeper is to use anchovy-kelp broth together with water instead of using only plain water.
Seasoning the soup with Korean soup soy sauce and anchovy fish sauce gives it a clean, savory, and refreshing flavor.
What is Kongnamul Guk?
Kongnamul Guk is a traditional Korean soup made with soybean sprouts.
The word “kongnamul” means soybean sprouts, and “guk” means soup.
This soup is commonly served with rice, kimchi, and simple Korean side dishes.
It is especially loved for its clean broth and refreshing taste.
In Korea, Kongnamul Guk is also popular as a light breakfast soup or a soothing soup after drinking alcohol.
Recipe Information
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Difficulty: Easy
Cuisine: Korean
Main Ingredient: Soybean sprouts
Best Served With: Steamed rice and kimchi
Ingredients
Main Ingredients
250g soybean sprouts, about 4 handfuls
5 tbsp chopped green onion
500ml anchovy-kelp broth
700ml water
1/2 tbsp minced garlic
1 tbsp Korean soup soy sauce
1 tbsp anchovy fish sauce
About 1/3 tbsp salt, or to taste
Optional: sliced Cheongyang chili pepper for a spicy version
Ingredient Notes
Soybean Sprouts
Soybean sprouts are the main ingredient of this soup.
Use fresh soybean sprouts with firm stems and yellow heads.
Remove any yellowed or wilted parts before cooking.
Anchovy-Kelp Broth
Anchovy-kelp broth gives the soup a deeper and cleaner savory flavor.
Using only water can make the soup taste flat, but using broth and water together creates a more balanced flavor.
Korean Soup Soy Sauce
Korean soup soy sauce adds saltiness and depth without making the broth too dark.
It is commonly used in Korean soups and stews.
Anchovy Fish Sauce
Anchovy fish sauce adds a clean umami flavor to the broth.
You can also use sand lance fish sauce or finely chopped salted shrimp instead.
Green Onion
Green onion adds freshness and aroma to the soup.
Add it near the end so the flavor stays fresh.
How to Make Kongnamul Guk
Step 1: Clean the Soybean Sprouts
Remove any yellowed parts, loose skins, or damaged soybean sprouts.
Rinse the soybean sprouts two or three times under cold running water.
Drain them in a strainer.
Step 2: Prepare the Broth
Prepare 500ml of anchovy-kelp broth.
If you do not have homemade broth, you can use a simple anchovy broth pack.
Step 3: Add Soybean Sprouts and Liquid to the Pot
Place the washed soybean sprouts in a pot.
Add 500ml anchovy-kelp broth and 700ml water.
This broth-to-water ratio gives the soup a clean but flavorful taste.
Step 4: Boil with the Lid Open
Turn the heat to high and bring the soup to a boil.
Once it starts boiling, reduce the heat to medium-low.
Boil for about 5 minutes.
Keep the lid open from the beginning to the end.
This helps prevent an unpleasant bean-like smell.
Step 5: Add Seasonings
After 5 minutes, add minced garlic, chopped green onion, Korean soup soy sauce, and anchovy fish sauce.
Use 1/2 tbsp minced garlic, 5 tbsp chopped green onion, 1 tbsp Korean soup soy sauce, and 1 tbsp anchovy fish sauce.
Bring the soup back to a boil once more.
Step 6: Adjust the Seasoning
Taste the soup.
If it tastes too mild, add salt little by little.
About 1/3 tablespoon of salt is usually enough, but adjust it to your taste.
Step 7: Add Optional Chili Pepper
If you like a spicy and sharper flavor, add sliced Cheongyang chili pepper.
This gives the soup a refreshing spicy kick.
Step 8: Serve
Turn off the heat and serve the soup hot.
Serve with steamed rice, kimchi, and simple Korean side dishes.
Pro Tips
Use Both Broth and Water
Do not make this soup with only plain water if you want a deeper flavor.
Using half broth and half water gives the soup a clean and savory taste.
Keep the Lid Open
When cooking soybean sprout soup, either keep the lid closed the whole time or open the whole time.
For this recipe, keep the lid open from the beginning.
Opening and closing the lid during cooking can cause a strong bean smell.
Add Garlic and Green Onion After Boiling
Adding garlic and green onion after the soybean sprouts cook briefly keeps the broth clean and fresh.
Adjust Salt at the End
Soup soy sauce and fish sauce already add saltiness.
Taste the soup first, then add salt only if needed.
Add Chili Pepper for a Spicy Version
Cheongyang chili pepper makes the soup spicy, clean, and refreshing.
This is especially good when serving the soup as a hangover soup.
What to Serve with Kongnamul Guk
Kongnamul Guk pairs well with simple Korean meals.
- Steamed white rice
- Kimchi
- Gamja Jorim
- Dubu Jorim
- Kkaennip Kimchi
- Gyeran Jjim
- Grilled fish
- Jeyuk Bokkeum
- Bulgogi
Storage Tips
Store leftover Kongnamul Guk in an airtight container in the refrigerator.
It is best eaten within 2 days.
Reheat it in a pot over medium heat until fully hot.
Soybean sprouts can become soft over time, so this soup tastes best when freshly made.
Freezing is not recommended because the texture of soybean sprouts can become unpleasant after thawing.
Frequently Asked Questions
Can I make Kongnamul Guk with only water?
Yes, but the flavor will be lighter.
For a deeper and cleaner taste, use anchovy-kelp broth together with water.
Can I use fish sauce instead of soup soy sauce?
You can, but using both soup soy sauce and fish sauce gives better balance.
Soup soy sauce gives clean saltiness, while fish sauce adds umami.
Can I use sand lance fish sauce instead of anchovy fish sauce?
Yes. Sand lance fish sauce works well.
You can also use finely chopped salted shrimp for a different savory flavor.
Why does my soybean sprout soup smell unpleasant?
This often happens when the lid is opened and closed during cooking.
Keep the lid open the entire time, or keep it closed the entire time.
For this recipe, keeping the lid open is the easiest method.
Can I make it spicy?
Yes. Add sliced Cheongyang chili pepper near the end.
It makes the soup taste sharper and more refreshing.
How long should I boil soybean sprouts?
Boil them for about 5 minutes first, then add the seasonings and boil briefly again.
Overcooking can make the soybean sprouts too soft.
Final Thoughts
Kongnamul Guk is one of the simplest and most refreshing Korean soups.
With soybean sprouts, anchovy-kelp broth, soup soy sauce, fish sauce, garlic, and green onion, you can make a clean and deeply satisfying soup in just 15 minutes.
The key is to use broth instead of only water, keep the lid open while boiling, and adjust the final seasoning with salt.
If you want a light, clean, and comforting Korean soup, this Kongnamul Guk recipe is a perfect choice.
답글 남기기