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Korean Soybean Sprout Soup

Maangchi's picture
Ingredients
  Soybean sprouts 500 Gram
  Water 5 1⁄2 Cup (88 tbs)
  Salt To Taste
  Soy sauce 1 Teaspoon (For Non Veg Version)
  Hot pepper flakes 1⁄2 Tablespoon (For Non Veg Version)
  Onion 1⁄2
  Minced garlic 2 Clove (10 gm)
  Chopped green onion 2
  Anchovies 7 Large (For Non Veg Version)
  Roasted sesame seeds 1 Tablespoon
  Sesame oil 2 Teaspoon
  Kelp 1⁄2 Cup (8 tbs) (For Veg Version)
Directions

Reviewer’s note:

Now here is a feel good bean soup with both veg and non-veg versions. Go ahead and knock yourself out with this easy but exotic Korean dish.

Directions for preparation (non-vegetarian):

• Rinse and drain a package of soybean sprouts (500 grams) a few times over. Pick out any rotten sprouts.
• Put the soybean sprouts into a pot and add 5½ cups of water.
• Add 1½ tsp salt, 1 tsp soy sauce, 2 cloves of minced garlic, ½ tbsp of hot pepper flakes.
• Slice half a medium sized onion and put it in the pot.
• Add a handful of dried anchovies (about 7 large dried anchovies) after removing the intestines. (this is going to be taken out later)
• Close the lid and bring to a boil over medium heat for about 15 minutes.
• When the soup boils over, open the lid and stir the soup with a spoon.
• Lower the heat and cook another 25 minutes
• Add 2 chopped green onions and 1 or 2 tsp of sesame oil.
• Turn off the heat.
• Grind roasted sesame seeds in a grinder.
• Put the soup in a bowl and sprinkle some sesame seed powder on top, just before serving.

Directions for preparation (vegetarian):

• Rinse and drain a package of soybean sprouts (500 grams) a few times over. Pick out any rotten sprouts.
• Put the soybean sprouts into a pot and add 5½ cups of water.
• Add 1½ tsp salt, ½ cup worth of kelp, and 2 cloves of minced garlic.
• Slice half a medium sized onion and put it in the pot.
• Close the lid and bring to a boil over medium heat for about 15 minutes.
• When the soup boils over, open the lid and stir it with a spoon.
• Lower the heat and simmer another 25 minutes.
• Take the kelp out of the soup.
• Add 2 chopped green onions and 1 or 2 tsp of sesame oil.
• Turn off the heat.
• Grind roasted sesame seeds in a grinder.
• Put the soup in a bowl and sprinkle some sesame seed powder on top, just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Korean
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Soy Bean Sprout
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
90 Minutes
Servings: 
4
Subtitle: 
Korean Kongnamulguk
Soybean sprouts are healthy and delicious, so why not try making a soup that is as delicious and healthy as the sprouts itself. Maangchi is showing two versions of this soup, so it’s up to you to choose either the spicy or the not so spicy one. It’s a no effort no sweating recipe where everything is taken care by the stove. All one needs to do is enjoy it.

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4.49
Average: 4.5 (5 votes)

1 Comment

Manuel's picture
tks for the Recipe for this soup, MaangChi. I will try the vegetarian soup, only I need to find where to get kelp. A question, can I change the kelp for a crunchy, soft, very thin kelp sheet I find in the chinesse suppermarket? Tks and regards.