IllustrationKongnamul-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
Pour the anchovy stock into a pot, add the soybean sprouts, cover it, and bring it to a boil.
- 2
Once the soybean sprouts are cooked, season the soup with minced garlic, saeujeot, and guk-ganjang.
- 3
Add the green onion and Cheongyang chili peppers and bring it to one more boil.
- 4
Beat an egg and stir it in, or drop it in whole, and cook it soft-set.
- 5
Put the cooked rice in an earthenware pot, ladle the hot broth over it, and top it with shredded gim to serve.
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/bk0057 · 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.