Sunday, November 20, 2011

Soy Bean Sprout Soup/Kongnamul Guk (콩나물 국)

Kongnamul guk is a very simple soup made from soy bean sprouts. From a distance, it may look like our local "togue" but  its bigger heads and longer stems are what make it distinct. Our local togue is called Mung Bean Sprouts and can be used as a substitute in several dishes but in this particular dish may not be the best.

This is also considered a good sobering soup for a bad morning hangover from drinking alcohol. It's got a clean, refreshing taste.

Soy bean sprouts are available in supermarkets like SM. Look for their big heads and long stalks.

Kongnamul Guk

  • 2 handful soybean sprouts
  • 4 cups water
  • 6 small anchovies
  • 2 pcs sea kelp
  • 1/2 small onion
  • 1 tbs garlic
  • 1 tbs fish sauce
  • 1/2 tbs soy sauce
  • 1 tsp salt
  • 1/4 tsp kochukaru
  • 5" green onion

  1. Wash the soy bean sprouts. Remove the bad parts.
  2. Put the clean sprouts in a pot. Add 4 cups of water.
  3. Put in anchovies and sea kelp.
  4. Cook on med-high. Bring to boil. Cook for 5 minutes. Don't open the lid or your soybean sprouts will have an unpleasant taste. (I don't know exactly why this happens but trust me, it's better to keep your lid on.)
  5. Add the garlic and onion.
  6. Season with soy sauce and fish sauce.
  7. Put the kochukaru. Cook for another 5 min.
  8. Put the green onions and cook for 2 more min.

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