Authentic Jeonju Style Bean Sprout Soup with a Perfectly Cooked Poached Egg
Authentic Jeonju Style Bean Sprout Soup with a Perfectly Cooked Poached Egg
Make Delicious Jeonju-Style Bean Sprout Soup at Home: Mastering the Broth and the Poached Egg!
Craving a warm and comforting soup on a chilly day? This Jeonju-style bean sprout soup (Kongnamul Gukbap) is the perfect remedy for a cold day, warming you from the inside out. We’ve recreated the beloved flavors and appearance of this classic Korean dish, often enjoyed as a hearty meal or a restorative hangover soup. Follow these detailed steps to achieve a rich, savory broth and tender bean sprouts, all crowned with a beautiful poached egg, just like the experts do!
Main Ingredients for Kongnamul Gukbap- 1 large handful of fresh bean sprouts (trimmed of any discolored parts and washed thoroughly)
- 1/2 Tbsp chopped green chili peppers (adjust to your spice preference)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Ttukbaegi (earthenware pot) for serving
Preparing the Squid- 1 cleaned squid (defrosted in cold water if frozen, then rinsed)
- 1 Tbsp lemon juice or vinegar (to remove any fishy odor)
Broth for Bean Sprout Soup- 1.4 Liters of water (for a clear, flavorful broth)
- 10 dried anchovies (for soup stock)
- 3 sheets of dried kelp (dashima)
- 1 piece of radish (about 2 inches)
- 6 dried shrimp (for umami)
- A small piece of green onion (white and green parts)
- 1 piece of green onion root (for added depth)
- 1 strand of dried pollack (hwangtae)
- 1/2 Tbsp minced garlic
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- A pinch of salt (to taste)
Making the Poached Egg (Suran)- 1 fresh egg
- 1/2 Tbsp sesame oil
- 1 stainless steel rice bowl (for poaching the egg)
- 1 cleaned squid (defrosted in cold water if frozen, then rinsed)
- 1 Tbsp lemon juice or vinegar (to remove any fishy odor)
Broth for Bean Sprout Soup- 1.4 Liters of water (for a clear, flavorful broth)
- 10 dried anchovies (for soup stock)
- 3 sheets of dried kelp (dashima)
- 1 piece of radish (about 2 inches)
- 6 dried shrimp (for umami)
- A small piece of green onion (white and green parts)
- 1 piece of green onion root (for added depth)
- 1 strand of dried pollack (hwangtae)
- 1/2 Tbsp minced garlic
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- A pinch of salt (to taste)
Making the Poached Egg (Suran)- 1 fresh egg
- 1/2 Tbsp sesame oil
- 1 stainless steel rice bowl (for poaching the egg)
- 1 fresh egg
- 1/2 Tbsp sesame oil
- 1 stainless steel rice bowl (for poaching the egg)
Cooking Instructions
Step 1
Start by rinsing the bean sprouts thoroughly under cold water. Trim away any brown or discolored parts for a clean look and fresh taste. Drain them well after washing.
Step 2
Prepare the ingredients for the rich and savory broth. Gather the dried anchovies, kelp, dried shrimp, radish, green onion, green onion root, and dried pollack. Give them a quick rinse.
Step 3
Finely chop the white parts of the green onion and mince the green chili peppers. Set aside for adding flavor and a touch of heat to your soup.
Step 4
If using frozen squid, defrost it in cold water and rinse it well. Bring a pot of water to a boil and add 1 tablespoon of lemon juice or vinegar. Gently place the squid in the boiling water and blanch for just about 1 minute. This keeps it tender and removes any unpleasant odor.
Step 5
Once blanched, remove the squid from the water, let it cool slightly, and then thinly slice it. These slices will be added to the soup for extra flavor and texture.
Step 6
In a large pot, add 1.4 liters of water. Toss in all the broth ingredients: dried anchovies, kelp, dried shrimp, radish, green onion, green onion root, and dried pollack. Bring to a boil over high heat, then reduce to medium-low and simmer for about 20 minutes to create a flavorful stock.
Step 7
After simmering, strain the broth to remove all the solids, leaving a clear, flavorful liquid. Stir in 1/2 tablespoon of minced garlic, 2 tablespoons of anchovy sauce, and 2 tablespoons of soup soy sauce. Taste and adjust seasoning as needed.
Step 8
Place a generous amount of the prepared bean sprouts into your serving ttukbaegi (earthenware pot). Ladle enough of the seasoned broth over the sprouts to cover them completely. Add the sliced blanched squid and the minced green chili peppers. Cover the pot and bring it to a boil.
Step 9
Cook until the bean sprouts are tender yet still have a slight crispness. Check the seasoning of the broth and add a pinch of salt if necessary. Garnish with chopped green onions, gochugaru (chili flakes), and toasted sesame seeds before serving.
Step 10
To make the poached egg (suran), fill a wider pot or pan with enough water so that a stainless steel rice bowl can be half-submerged. Lightly grease the inside of the stainless steel bowl with sesame oil to prevent sticking. Carefully crack one egg into the greased bowl.
Step 11
Cover the pot and let it steam for about 5 minutes. The goal is to achieve a perfectly runny yolk with set whites.
Step 12
Your delicate, perfectly poached egg is ready! Adjust the cooking time slightly to achieve your desired level of doneness for the yolk – from very runny to slightly firmer.
Step 13
Serve your homemade Kongnamul Gukbap with the poached egg alongside your favorite Korean side dishes (banchan) for a complete and satisfying meal, reminiscent of a true Jeonju specialty restaurant!
