IllustrationJeonju-Style Kongnamul-gukbap (Soybean Sprout Rice Soup)
Soups & stews · serves 2
How many servings?
3 ingredients were scaled below straight proportion. Salt, sweetness, aromatics, oil, liquid, and deep umami all need proportionally less as the batch grows. The grey numbers show what plain multiplication would have given.
How to make it
- 1
Put the water, dashima, and dried shredded squid in a pot and steep them into a stock (lift the dashima out before it boils).
- 2
Add the soybean sprouts and cook them with the lid kept on.
- 3
Season it with saeujeot, minced garlic, and guk-ganjang.
- 4
Put the cooked rice and the soybean sprout soup in an earthenware pot, bring it to a boil, then slip in an egg and cook it soft-set.
- 5
Top it with green onion and shredded gim, adjust the salt, and serve it piping hot.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.
thebobkim.com/en/recipe/bk0013 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.