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A bowl of kongnamul guk, clear Korean bean sprout soup, with scallion and sesame seeds

Kongnamul Guk Recipe

A kongnamul guk recipe (Korean bean sprout soup) for the bag of sprouts already in your fridge. One pot, 20 minutes, no rare ingredients required.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Side Dish
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 1 anchovy-kelp broth pack, or 700 ml / 3 cups anchovy-kelp broth (see our Korean pantry starter kit; substitute: water plus 1 tsp fish sauce for a faster, slightly flatter version)
  • 300 g / 4 cups fresh soybean sprouts, rinsed, tails left on
  • 1 tbsp minced garlic
  • 1 tsp salt, or to taste
  • 1 tsp guk-ganjang, soup soy sauce, optional Substitute: 1/2 tsp regular soy sauce
  • 2 scallions, sliced
  • 1/2 tsp gochugaru, optional, for a little color and heat
  • 1 tsp toasted sesame oil
  • 1 tsp toasted sesame seeds

Method
 

  1. Bring the anchovy-kelp broth to a boil in a pot with a tight-fitting lid.
  2. Add the bean sprouts and garlic. Cover immediately and do not lift the lid for 5 minutes — letting the steam escape early is the most common reason this soup turns out smelling grassy instead of clean.
  3. After 5 minutes, lift the lid, stir once, and add the salt and guk-ganjang if using.
  4. Simmer uncovered for 3 to 5 more minutes, until the sprouts have softened but still have a slight snap.
  5. Stir in the scallions and gochugaru, if using, and simmer 1 more minute.
  6. Take the pot off the heat, stir in the sesame oil, and top with sesame seeds before serving.