Korean Bean Sprout Soup (Kongnamul Guk)
A quick and easy Korean soup made with fresh bean sprouts, dashi stock, and aromatic seasonings, perfect for a warm and comforting meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
- 300 g bean sprouts (washed and drained)
- 1 spring onion (sliced thinly)
- 2 garlic cloves (chopped finely)
- 6 cups dashi stock (1.5 L / 1.58 qt)
- 1 tbsp soy sauce
- 1 tsp Korean hot pepper flakes (gochugaru, optional)
Instructions
- Boil the dashi stock in a medium pot over medium-high heat.
- Add the bean sprouts once the stock is boiling and cook for about 4 minutes until tender but crisp.
- Season the soup by reducing heat to a simmer, adding the spring onion, garlic, soy sauce, and gochugaru for optional spice. Simmer for an additional 2-3 minutes.
- Serve the hot soup in bowls, either on its own or alongside rice.
Notes
Use fresh ingredients for best flavor. Bean sprouts should remain crisp to enhance texture.