Kong-namul-gukbap, Bean Sprout and Rice Soup, 豆芽汤饭, 豆芽湯飯, 豆もやしクッパ, 콩나물국밥

Kong-namul-gukbap, Bean Sprout and Rice Soup, 豆芽汤饭, 豆芽湯飯, 豆もやしクッパ, 콩나물국밥 Leave a comment

Bean sprouts and rice simmered together in a broth and seasoned with salted shrimp at the table. Using a seafood stock will yield an even richer, more flavorful dish.




Ingredients (serve 4)
4 cups cooked rice (2lb, 920g), 6 oz (180g) bean sprout, 1 large green onion (1 oz, 30g), 6 cups water (1.5L), 2 tablespoons soy sauce for soup, 1 tablespoon minced garlic, salt as needed

Side dish saeu-jeot, grilled laver, chopped green chili, gochut-garu (red chili pepper powder), 4 eggs

1. Remove the head and tail of bean sprouts; wash then drain.
2. Wash the green onion and slice thinly.

1. In a large saucepan, place the bean sprout and pour 6 cups water. Bring to boil over medium heat for 10 minutes. Season to taste with saeu-jeot, soy sauce for soup, minced garlic and salt then boil for 3 minutes.
2. Place a scoop of cooked rice in the individual earthen pot. Pour the bean sprout broth into the pot and remove the broth reheat the rice. And pour again the bean sprout soup into the pot. Add the sliced green onion and saeu-jeot.
3. Serve with egg, broken grilled laver and saeu-jeot.

Nutrition Facts

Serving size : 900g
Calorie : 429.65kcal
– Carbohydrates : 71.08g
– Protein : 18.5g
– Fat : 7.93g
– Sugar : with 1.71g
– Sodium : 2253.82Mg
– cholesterol : 3.55.Mg
– Saturated fat : 1.13g
– Trans fat : 0g


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