Kongnamul Guk (Korean Soybean Sprout Soup)

Ingredients

• 4 cups (950ml) water 4 cups (950ml) water
• 2 cups (470g) soybean sprouts 2 cups (470g) soybean sprouts
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 green onion, chopped 1 green onion, chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 70 kcal / 293 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 9g, 2g
• Protein: 5g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a pot, bring the water to a boil.
2. 2.
   Add the soybean sprouts, onion, and garlic to the boiling water.
3. 3.
   Reduce the heat to medium-low and simmer for 10 minutes.
4. 4.
   Stir in the soy sauce and sesame oil.
5. 5.
   Continue to simmer for another 5 minutes.
6. 6.
   Season with salt to taste.
7. 7.
   Garnish with chopped green onions.
8. 8.
   Serve hot.

Treat your ingredients with care...

• Soybean sprouts — Make sure to rinse the sprouts thoroughly before using to remove any dirt or impurities.

Tips & Tricks

• For a heartier version, you can add tofu or mushrooms to the soup.
• Adjust the seasoning according to your taste preferences by adding more soy sauce or salt.
• To add a spicy kick, you can include a small amount of gochugaru (Korean red pepper flakes) or gochujang (Korean red pepper paste) to the soup.
• Serve the soup with a side of kimchi for a traditional Korean meal.
• Leftover soup can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Kongnamul Guk hot in individual bowls. It is commonly enjoyed as a main dish alongside steamed rice and various banchan (side dishes).

Presentation advice

Garnish the soup with a sprinkle of chopped green onions to add a pop of color. Serve it in traditional Korean bowls for an authentic touch.