IllustrationKongnamul-guk (Soybean Sprout Soup)
A basic Korean soup built around the bracing aroma of soybean sprouts and a clear broth.
Soups · serves 4
How many servings?
How to make it
- 1
Prep
• Pick out the hulls and any spoiled parts from the soybean sprouts, then rinse. / • Slice the green onions into thin rounds.
- 2
Put the water and soybean sprouts in a pot, cover with the lid, and bring to a boil.
- 3
Once it boils, lower to medium heat and simmer for 12 minutes.
- 4
Add the guk-ganjang and minced garlic.
- 5
Add the green onions, season with salt to taste, and simmer 3 minutes more.
No coming back
Things that actually went wrong over 20 years in a kitchen.
- Opening and closing the lid repeatedly can leave the soybean sprouts smelling raw.
- Boiling the soybean sprouts too long makes the stems go soft.
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.
Storage
Keeps 2 days refrigerated.
thebobkim.com/en/recipe/k003 · 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.