Korean Soybean Sprout Soup (Kongnamul Guk)
When you want a warm bowl of soup that feels light rather than heavy, Korean soybean sprout soup is a wonderful place to start. Known as kongnamul guk, this everyday Korean favorite pairs crisp-tender soybean sprouts with a clear, savory broth flavored with garlic, onion, dried anchovies, and sesame oil. It’s simple home cooking, with a clean flavor that works as part of a Korean meal or as a comforting bowl on its own.
This soybean sprout soup recipe uses a package of soybean sprouts, water, salt, soy sauce, onion, minced garlic, green onions, dried anchovies, roasted sesame seeds, and sesame oil. Optional hot pepper flakes add a little heat. The dried anchovies create a savory foundation for the broth and are removed before serving, while the green onions and sesame oil add freshness and aroma at the end.
One of the best things about kongnamul guk is how accessible it is. The ingredients are straightforward, and the preparation begins with simply rinsing and sorting the sprouts before adding them to a pot with the water and seasonings. The soup is simmered to develop its flavor, then finished with chopped green onions and sesame oil. A sprinkle of freshly ground roasted sesame seeds gives each bowl a nutty finish.
For the best texture, use a medium-to-large soup pot with a well-fitting lid. It gives the soybean sprouts room to cook in the broth and helps maintain a steady simmer. Keep an eye on the pot as it comes to a boil, since it can foam up; stir and adjust the heat as needed.
Serve Korean soybean sprout soup hot alongside steamed rice, kimchi, and other Korean side dishes. Its light, savory broth makes it an especially good companion to richer or spicier foods. Whether you’re exploring Korean home cooking for the first time or adding another everyday soup to your rotation, this simple soybean sprout soup is a satisfying recipe to keep close at hand.
Is Soybean Spout Soup not what you are looking for? Try these other Asian Noodle soup recipes:
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Soybean Sprout Soup
- Total Time: :20
- Yield: 4 1x
Ingredients
- 1 package of soybean sprouts
- 5 1/2 cups water
- 1 1/2 tsp salt
- 1 tsp soy sauce
- 1/2 tbs hot pepper flakes (optional)
- 1/2 onion, sliced
- 2 cloves of minced garlic
- 2 chopped green onions
- 7 dried anchovies
- roasted sesame seeds
- 1–2 tsp sesame oil
Instructions
- Rinse and drain a package of soybean sprouts (500 grams) a few times over. Pick out any rotten sprouts.
- Put the soybean sprouts into a pot and add 5½ cups of water.
- Add 1½ ts salt, 1 ts soy sauce, 2 cloves of minced garlic, ½ tbs of hot pepper flakes.
- Slice half a medium sized onion and put it in the pot.
- Add a handful of dried anchovies (about 7 large dried anchovies) after removing the intestines.
- *tip: this is going to be taken out later, we won’t eat it
- Close the lid and bring to a boil over medium heat for about 15 minutes.
- When the soup boils over, open the lid and stir the soup with a spoon.
- Lower the heat and cook another 25 minutes.
- Add 2 chopped green onions and 1 or 2 ts of sesame oil.
- Turn off the heat.
- Grind roasted sesame seeds in a grinder.
- Put the soup in a bowl and sprinkle some sesame seed powder on top, just before serving.
- Prep Time: :05
- Cook Time: :15
- Category: Soup
- Method: Stove Top
- Cuisine: Korean
- Diet: Low Calorie