Clear and Refreshing Bean Sprout Soup
Clear and Refreshing Bean Sprout Soup
How to Make Crystal Clear Bean Sprout Soup (Kongnamul Guk) – Easy and Delicious Broth
As the gentle warmth of spring arrives, with pleasant days but still chilly mornings and evenings, a comforting bowl of soup is a must on the dinner table. Upon finding bean sprouts in the fridge nearing their expiry date, I quickly whipped up this simple, clear bean sprout soup. It’s perfect as a hangover remedy or a satisfying meal. Enjoy this wonderfully refreshing soup!
Ingredients- Bean Sprouts: 155g (cleaned)
- Scallions: 1 Tbsp (finely chopped)
- Minced Garlic: 0.7 Tbsp
- Red Chili Pepper: 0.7 (deseeded and finely chopped, optional)
- Soy Sauce for Soup: 1.5-2 Tbsp (adjust to taste)
- Fish Sauce (Anchovy): 2 Tbsp (for umami)
- Broth Pack: 20g (1 pack) (or 2 commercial broth cubes)
- Water: 1.4L
Cooking Instructions
Step 1
In a deep pot, combine 1.4 liters of water and the 20g broth pack. Bring to a boil over high heat. (Tip: If you want a richer flavor, add 2 commercial broth cubes along with the broth pack.)
Step 2
Once the water starts to boil vigorously, reduce the heat to medium-low. Let the broth pack steep for about 8 minutes to extract its flavor. (Caution: Boiling anchovies and kelp on high heat can impart a fishy taste. Simmering on medium-low heat ensures a clean, refreshing flavor.)
Step 3
In a separate bowl, add enough water to cover the bean sprouts. Gently swish the bean sprouts with your hands 3-4 times, changing the water each time, to clean them thoroughly. Drain them well in a colander.
Step 4
Finely chop the scallions. Prepare the minced garlic (0.7 Tbsp) and the deseeded, chopped red chili pepper (0.7). (Tip: For a spicy kick, add 1 chopped green chili pepper at this stage.)
Step 5
After 8 minutes, carefully remove the broth pack from the pot. Return the broth to a rolling boil over high heat.
Step 6
As soon as the broth boils again, add all the drained bean sprouts. Stir gently to distribute them evenly.
Step 7
Add 1.5 Tbsp of soy sauce for soup to season the broth.
Step 8
Next, add 2 Tbsp of fish sauce for an extra layer of umami flavor. Stir gently again.
Step 9
Skim off any foam that rises to the surface while the soup is simmering. Reduce the heat to medium and continue to cook for about 4 minutes, until the bean sprouts are tender.
Step 10
After 4 minutes, taste the soup and adjust the seasoning as needed. If it’s not salty enough, add a little more soy sauce or salt. If the broth level is too low, add a bit more water and re-season.
Step 11
Finally, add the chopped scallions, minced garlic, and red chili pepper (or green chili pepper) to the pot. Stir briefly to combine.
Step 12
Bring the soup to one final boil, and your clear and refreshing bean sprout soup is ready! Enjoy it with a warm bowl of rice.
