Soybean sprout soup (kongnamulguk)
(from Margie’s recipe box)
Kongnamulguk is typical Korean everyday soup. In my opinion, if you see someone who can make delicious kimchi and kongnamulguk, you can say he or she is good at Korean cooking! Serve with “Kkakdugi”
Categories: Korean, Soup, Sprouts
Ingredients
- Spicy version:
- 1 package of soybean sprouts (500 grams) or mung bean sprouts
- 5 1/2 cups water
- 1 1/2 tsp salt
- 1 tsp soy sauce
- 1.2 tbsp hot pepper flakes
- 1/2 medium onion
- 2 cloves minced garlic
- green onion
- dried anchovies
- roasted sesame seeds
- sesame oil
Directions
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Rinse and drain a package of soybean sprouts (500 grams) a few times over. Pick out any rotten sprouts.
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Put the soybean sprouts into a pot and add 5½ cups of water.
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Add 1½ ts salt, 1 ts soy sauce, 2 cloves of minced garlic, ½ tbs of hot pepper flakes.
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Slice half a medium sized onion and put it in the pot.
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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
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Close the lid and bring to a boil over medium heat for about 15 minutes.
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When the soup boils over, open the lid and stir the soup with a spoon.
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Lower the heat and cook another 25 minutes.
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Add 2 chopped green onions and 1 or 2 ts of sesame oil.
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Turn off the heat.
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Grind roasted sesame seeds in a grinder.
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Put the soup in a bowl and sprinkle some sesame seed powder on top, just before serving.