Crisp and Refreshing Kongnamul Naengguk (Bean Sprout Cold Soup)
Crisp and Refreshing Kongnamul Naengguk (Bean Sprout Cold Soup)
How to Make Kongnamul Naengguk: Beat the Summer Heat with This Refreshing Dish
Beat the summer heat with a cooling and crisp Kongnamul Naengguk! This easy-to-make recipe is perfect for when you don’t have much appetite during hot weather.
Main Ingredients- 200g bean sprouts
- 1 handful anchovies for broth
- 2 pieces dried kelp (approx. 10cm x 10cm)
- 800ml water
- Salt (for seasoning)
- 1 Tbsp soup soy sauce
Cooking Instructions
Step 1
First, prepare all the ingredients needed to make Kongnamul Naengguk. Wash the bean sprouts thoroughly and get the anchovies and kelp ready for making broth.
Step 2
Place the anchovies and kelp into a broth bag or a fine-mesh sieve. Add 800ml of water to a pot and bring it to a boil. Wash the bean sprouts under running water and trim off the root ends. While the root ends of bean sprouts are nutritious, they can have a tough texture, so trimming them is recommended for a smoother eating experience. (You can leave them on if you prefer.)
Step 3
Simmer the broth ingredients for about 15 minutes to extract a deep, refreshing flavor. During this time, add 1 tablespoon of soup soy sauce to enhance the umami. Once the broth has simmered, carefully remove the broth bag and strain the broth once more through a sieve for a clear, pristine liquid. (Straining with a sieve will make the soup much clearer.)
Step 4
Pour the strained broth back into the pot and add the prepared bean sprouts. Blanch the bean sprouts for 5 minutes over high heat. When blanching bean sprouts, it’s best to either keep the lid open or closed throughout the cooking process. (I kept the lid open for 5 minutes to maintain their crispness.)
Step 5
After blanching for 5 minutes, immediately rinse the bean sprouts under cold water to cool them down and preserve their crisp texture. Lightly drain the excess water from the rinsed bean sprouts. Taste the blanched broth and add salt if it needs more seasoning. (The soup soy sauce alone might not be enough, so be sure to check the taste.)
Step 6
The secret to keeping the bean sprouts crisp is to store the broth and bean sprouts separately. This prevents the bean sprouts from becoming mushy and the soup from becoming cloudy. Place the prepared bean sprouts in a serving bowl, then pour the chilled broth over them. Your delicious Kongnamul Naengguk is ready! (Separating them allows you to enjoy the bean sprouts’ crisp texture until the very last bite.)
