📝 About This Recipe
Kongnamul-guk is the quintessential Korean 'soul food,' prized for its clean, refreshing broth and the satisfying crunch of nutty soybean sprouts. Traditionally served as a restorative breakfast or a soothing 'hangover soup' (haejang-guk), this dish highlights the delicate balance of oceanic umami and subtle heat. It is a masterclass in Korean simplicity, proving that just a few high-quality ingredients can create a deeply nourishing and aromatic experience.
🥗 Ingredients
The Broth Base
- 7 cups Water (filtered is best)
- 10-12 large Dried Anchovies (heads and guts removed to prevent bitterness)
- 1 piece Dried Kelp (Dashima) (approx. 4x4 inches)
- 2 pieces Dried Shiitake Mushroom (optional, for extra depth)
Main Ingredients
- 12 ounces Soybean Sprouts (Kongnamul) (rinsed thoroughly; yellow heads should be intact)
- 1 tablespoon Garlic (finely minced)
- 2 stalks Green Onions (sliced diagonally)
- 1/2 Red Chili Pepper (sliced thinly for color and heat)
Seasoning & Finish
- 1 tablespoon Korean Soup Soy Sauce (Guk-ganjang) (lighter in color but saltier than regular soy sauce)
- 1/2 teaspoon Salt (adjust to taste)
- 1 teaspoon Korean Chili Flakes (Gochugaru) (optional, for the spicy version)
- 1/2 tablespoon Saeujeot (Salted Shrimp) (finely chopped; provides authentic depth)
👨🍳 Instructions
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1
Prepare the anchovies by pulling off the heads and removing the black innards. This ensures your broth remains clear and sweet rather than bitter.
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2
In a large pot, combine the 7 cups of water, cleaned anchovies, dried kelp, and shiitake mushrooms.
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3
Bring the pot to a boil over medium-high heat. Once boiling, reduce to medium-low and let it simmer for 10 minutes.
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4
Remove the kelp after the first 10 minutes to prevent the broth from becoming slimy, then continue simmering the anchovies for another 10 minutes.
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5
While the broth simmers, rinse the soybean sprouts in cold water 2-3 times, removing any loose skins or mushy beans. Drain well.
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6
Strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding the solids. You should have a clear, golden liquid.
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7
Return the clear broth to the pot and bring it back to a gentle boil.
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8
Add the cleaned soybean sprouts to the boiling broth. Crucial Tip: Either leave the pot uncovered the entire time the sprouts cook, or keep it closed. Opening the lid mid-boil can cause a 'fishy' bean smell.
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9
Boil the sprouts for 5-7 minutes. They should be translucent and tender but still retain a slight snap.
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10
Stir in the minced garlic and the soup soy sauce. Add the salted shrimp (saeujeot) if using, as this provides a complex salty finish.
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11
Taste the soup. Add salt incrementally until the flavors pop. If you prefer a spicy kick, stir in the gochugaru now.
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12
Add the sliced green onions and red chili peppers. Let them cook for just 1 minute to soften slightly while maintaining their vibrant color.
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13
Turn off the heat and ladle the steaming soup into deep bowls, ensuring a generous portion of sprouts in each.
💡 Chef's Tips
For the best flavor, use 'Guk-ganjang' (Soup Soy Sauce) which is specifically designed to season soups without turning the broth too dark. If you don't have salted shrimp, you can substitute with fish sauce, though the flavor profile will shift slightly. Never overcook the sprouts; they should be crunchy, not mushy, to provide the signature texture of the dish. To make a 'clear' version for children, simply omit the gochugaru and red chili peppers. If you want a richer broth, you can sauté the dried anchovies in the dry pot for 1-2 minutes before adding water to toast them.
🍽️ Serving Suggestions
Serve hot with a bowl of fluffy white steamed rice and a side of well-fermented Baechu-kimchi. Pair with a simple Korean rolled omelet (Gyeran-mari) for a complete, protein-balanced meal. For a traditional 'Gukbap' style, pour the soup directly over a bowl of cold rice to warm it up. This soup is excellent when served alongside grilled fish like mackerel or croaker. Enjoy as a light, cleansing late-night snack or a restorative morning-after tonic.