Kong-namul-guk, Bean Sprout Soup, 豆芽汤, 豆芽湯, 豆もやしスープ, 콩나물국

Kongnamul Guk, Soybean Sprout Soup, Bean Sprout Soup, 豆芽汤, 豆芽湯, コンナムルクク, 豆もやしスープ, 콩나물국 Leave a comment

This clear soup is made with bean sprouts boiled in water. Seasoned only with salt, Kongnamulguk (bean sprout soup) is known to be effective for easing a cold or a hangover. Add red chili powder if you prefer a spicy soup. Warning: To avoid a fishy smell, do not lift the lid of the pot until the bean sprouts are completely cooked.




Ingredients (serve 4)
1 lb (500g) bean sprout, 1 tablespoon sesame oil, 6 cups water, ½ large green onion(½ oz 15g), 1 teaspoon minced garlic, 2 tablespoons soy sauce for soup, salt as needed

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

1. In a large saucepan, heat the sesame oil over high heat. Add bean sprouts, salt and ½ cup of water. Bring to a boil over low heat for 10 minutes with a lid. Add the remaining water and bring to a boil over medium heat for 15 minutes.
2. Add green onion and minced garlic then season to taste with soy sauce for soup and salt and cook for 3 minutes more.


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