RINSE THE SPROUTS
Rinse gently and remove any dark or damaged beans. The thin roots may be left on for an everyday version.
GUK · 국
KONGNAMUL GUK
콩나물국
A clean, light soybean-sprout soup served with everyday Korean meals. It can be mild and warm or chilled for hot weather.
TIME20 MINLEVELVERY EASYMAKES2 SERVINGS
WHAT YOU NEED
INGREDIENTS.
Measured for 2 servings. Prepare and cut everything before the pot goes on the heat.
- 250 g soybean sprouts
- 800 ml anchovy-kelp stock or water
- 1 tsp minced garlic
- 1 tbsp soup soy sauce
- ½ tsp salt, as needed
- 1 scallion, sliced
- ½ green chili, optional
COOK IN ORDER
THE METHOD.
BOIL THE BROTH
Bring the stock to a boil with garlic and soup soy sauce.
COOK WITHOUT PEEKING
Add the sprouts and cover. Boil for 4 minutes without lifting the lid, which helps avoid a raw bean smell.
SEASON LIGHTLY
Open the lid, add scallion and optional chili, then adjust with a small amount of salt.
HOW TO KNOW IT IS READY
CHECK THE FINISH.
The sprouts should stay crisp with translucent stems. The broth is intentionally pale and clean, not heavily seasoned or oily.
THE KOREAN TABLE
HOW TO SERVE IT.
Serve beside rice, kimchi and a main dish. It is used to refresh the palate rather than dominate the meal.
LEFTOVERS
STORE & REHEAT.
Refrigerate for up to 2 days. It can be reheated gently or served cold, but overcooking makes the sprouts limp.