Korean Bean Sprout Soup (Kongnamul Guk)


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Korean Bean Sprout Soup (Kongnamul Guk)

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Ingredients (17)

  • 1/2 pound soy bean sprouts
  • 6 cloves garlic
  • 1/2 teaspoon salt
  • 2 spring onions or scallions
  • 1/2 bunch enoki mushrooms
  • 1/2 teaspoon coarse ground red chili pepper
  • Toasted sesame seeds


  • 8 to 10 dried anchovies
  • Dried kelp (Kombu)
  • 4 cups water

Optional Ingredients

  • 2 ounces lean beef
  • 1 bunch chives
  • 2 ounces Daikon radish
  • 1 or 2 green chili peppers
  • 1 teaspoon Pure toasted sesame seed oil


A simple but delightful soup that goes well with most Korean main dishes.


  1. 1Prepare Optional ingredients if desired:
    Thin Slice beef and/or radish (about 1/8 inch thick).
    Note: Partially freezing the beef will make it easier to slice.
    Cut chives into 1 inch lengths.
    Slice peppers in thin slices from top to bottom.
  2. 2Wash bean sprouts and remove any remaining roots.
  3. 3Cut scallion/onion into 1/2 inch sections with a diagonal cut.
  4. 4Slice garlic cloves in half from top to bottom.
  5. 5In a large pot, add salt, anchovies, and dried kelp to water and bring to a full boil over high heat.
    Remove anchovies and kelp from broth and discard.
  6. 6Add garlic, and any or all of the optional ingredients to pot.
    Return to boil, reduce heat to medium and cook for two minutes.
  7. 7Add bean sprouts, enoki mushrooms, and chili pepper flakes and cook for one more minute.
  8. 8Remove from heat, add green onion/scallion and sprinkle with sesame seed.
  9. 9Serve while hot with sticky rice and kimchi.
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