Korean Bean Sprout Soup (Kongnamul Guk) Recipe

Name: Korean Bean Sprout Soup (Kongnamul Guk)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 3 cups soybean sprouts (washed and if desired, roots trimmed); 6 cups water or vegetable broth; 2 cloves garlic (minced); 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tsp salt; Optional Garnish: 1 scallion or bunch of chives; Optional: 1 tbsp Korean red pepper powder (kochukaru)

Prep: 5 mins

Cook: 30 mins

Total: 35 mins

Servings: 4 servings

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Korean bean sprout soup, which is both cheap and easy to make, has a light and refreshing flavor. It's made from simple ingredients: soybean sprouts, soy sauce, garlic, water, and seasonings.

Soybean sprouts are larger than the more commonly found mung bean sprouts. They're also more yellow in color (as opposed to green), and have a coarser texture. They're used in various dishes, including soups, stews, and spring rolls, in the various cuisines of east and southeast Asia.

Add a splash of red pepper flakes (kochukaru) to this soup to amplify the flavors. It's also an excellent option for a Korean dish that's vegetarian, since it doesn't make use of any meat-based broths.

Note that you can control the spice level of your soup by adding less or more of the red pepper flakes. If you like your soup particularly spicy, you even can add more red pepper powder—just use your own best judgment, knowing your tolerance for heat.

3 cups soybean sprouts, washed and if desired, roots trimmed
6 cups vegetable broth, or water
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon salt
1 scallion, or 1 bunch chives, for garnish, optional
1 tablespoon Korean red pepper powder, kochukaru, optional

Gather the ingredients.

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In a medium-sized pot, sauté garlic in soy sauce and sesame oil over medium heat for 2 to 3 minutes.

The Spruce / Stephanie Goldfinger
Add water and bean sprouts and bring to a boil over high heat.

The Spruce / Stephanie Goldfinger
Reduce to low heat and simmer for 25 to 30 minutes, or until you can smell the strong odor of bean sprouts cooking.

The Spruce / Stephanie Goldfinger
If you're making the spicy version, add the red pepper powder 5 minutes before turning off the heat.

The Spruce / Stephanie Goldfinger
If you're using scallions or chives to garnish, then add to the pot at the end and then immediately take off the heat.

The Spruce / Stephanie Goldfinger

Nutrition Facts (per serving)
76	Calories
4g	Fat
8g	Carbs
3g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	76
% Daily Value*
Total Fat 4g	5%
Saturated Fat 1g	3%
Cholesterol 0mg	0%
Sodium 2030mg	88%
Total Carbohydrate 8g	3%
Dietary Fiber 1g	3%
Total Sugars 5g
Protein 3g
Vitamin C 12mg	62%
Calcium 27mg	2%
Iron 1mg	6%
Potassium 201mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.