Kongnamul guk
Kongnamul guk, from above
Non vegKorea

Kongnamul guk

Clear soybean sprout soup, crunchy and clean. Korea's favourite morning after bowl.

20 minTime
17 gProtein each
mildSpice
Sprout soup2 chapters · 1 min read

Make it your way

Grandma's waySoybean sprouts in anchovy and kelp broth with garlic.
The original
150kcalsame
17 gproteinsame
2 gfibresame
20minutessame

Kongnamul guk.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Water5 cups
Dried salted fish8 large dried anchovies, gutted
Kombua 10 cm piece
Soybean sproutsa big bag, rinsed
Garlic3 cloves, minced
Fish sauce2 tsp, or salted shrimp
Salt1 tsp
Spring onion (green onion, scallion)1 stalk, sliced
Green chilli1, sliced
Gochugaru1 tsp, optional

Method

4 steps
  1. 1Simmer the anchovies and kombu in the water for 10 minutes, then strain.
  2. 2Add the sprouts, cover and simmer 7 minutes without lifting the lid.
  3. 3Add the garlic, fish sauce and salt and simmer 2 minutes.
  4. 4Finish with spring onion, chilli and gochugaru if you like heat.
Serve it like this

Serve in a deep bowl with plenty of sprouts, alongside rice and kimchi. Some stir a spoon of rice straight in.

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Make it a meal

What goes with Kongnamul guk: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kongnamul bap35 min
Bread or rice Methi thepla40 min
With a main Miyeok guk40 min
With a main Godeungeo gui20 min
On the side Napa cabbage kimchi90 min
To drink Boricha25 min
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