Korean Bean Sprout Soup (Kongnamul Guk) Recipe
A simple but delightful soup that goes well with most Korean main dishes.
- 1/2 pound soy bean sprouts
- 6 cloves garlic
- 1/2 teaspoon salt
- 2 spring onions or scallions
- 1/2 bunch enoki mushrooms
- 1/2 teaspoon coarse ground red chili pepper
- Toasted sesame seeds
- 8 to 10 dried anchovies
- Dried kelp (Kombu)
- 4 cups water
- 2 ounces lean beef
- 1 bunch chives
- 2 ounces Daikon radish
- 1 or 2 green chili peppers
- 1 teaspoon Pure toasted sesame seed oil
- Prepare Optional ingredients if desired:
Thin Slice beef and/or radish (about 1/8 inch thick).
Note: Partially freezing the beef will make it easier to slice.
Cut chives into 1 inch lengths.
Slice peppers in thin slices from top to bottom.
- Wash bean sprouts and remove any remaining roots.
- Cut scallion/onion into 1/2 inch sections with a diagonal cut.
- Slice garlic cloves in half from top to bottom.
- In a large pot, add salt, anchovies, and dried kelp to water and bring to a full boil over high heat.
Remove anchovies and kelp from broth and discard.
- Add garlic, and any or all of the optional ingredients to pot.
Return to boil, reduce heat to medium and cook for two minutes.
- Add bean sprouts, enoki mushrooms, and chili pepper flakes and cook for one more minute.
- Remove from heat, add green onion/scallion and sprinkle with sesame seed.
- Serve while hot with sticky rice and kimchi.
Member recipes are not tested by the CHOW food team.