Clear and Refreshing! Hangover-Curing Bean Sprout and Radish Soup (Kongnamul Mutguk)
Clear and Refreshing! Hangover-Curing Bean Sprout and Radish Soup (Kongnamul Mutguk)
The Ultimate Hangover Cure: Bean Sprout and Radish Soup
Introducing a recipe for a wonderfully refreshing Bean Sprout and Radish Soup that will leave you feeling revitalized. I followed a vegan home-cooking method, and the clear, deep broth is so delicious that you’ll find yourself reaching for more. Perfect as a hangover cure or a hearty meal, this soup is easy to make at home!
Ingredients- Radish, 2cm thick slice (about 1/4 of a medium radish)
- Green onion, 10cm (mainly the white part)
- Clear broth, 3 cups (720ml)
- Fresh bean sprouts, 1 handful (approx. 100g)
- Minced garlic, 1 Tbsp
- Salted shrimp, 1/2 Tbsp
- Savory soy seasoning (or soy sauce/salt), 1 Tbsp
Cooking Instructions
Step 1
First, prepare the radish, a key ingredient for Kongnamul Mutguk. Slice it about 2cm thick. While you can julienne it, slicing it thinly like ‘nabak’ style allows the flavor to meld better into the broth, making it even more refreshing. You can also cut it into larger pieces for a more satisfying texture.
Step 2
Chop the green onion, about 10cm long, into small pieces. The green onion floating on top will add a wonderful aroma. Using mostly the white part can enhance the refreshing taste.
Step 3
Next, rinse the bean sprouts thoroughly and drain them well. Using fresh bean sprouts is crucial for a delicious Mutguk without any unpleasant ‘bean’ smell. (Tip: For an even richer and deeper flavor, you can make your broth by boiling anchovies, kelp, radish, onion, and shiitake mushrooms. Making a large batch beforehand is very convenient.)
Step 4
Pour 3 cups (720ml) of your prepared clear broth into a pot and bring it to a boil. Using broth instead of plain water will result in a much richer and cleaner-tasting soup. This is the secret to its wonderfully clear and refreshing flavor.
Step 5
Once the broth is boiling vigorously, add the thinly sliced radish and let it simmer for about 3 minutes. The radish will start to turn translucent as it cooks. This step allows the refreshing essence of the radish to infuse into the broth.
Step 6
When the radish is translucent and cooked, add the prepared bean sprouts and continue to cook. Here’s a crucial tip! Always cook the bean sprouts with the lid OFF. If you cover the pot, the characteristic ‘bean’ smell can transfer to the soup. Cooking with the lid open helps maintain the clear and refreshing taste.
Step 7
Now it’s time to add the seasonings. Stir in 1 Tbsp of minced garlic to add depth and aroma to the broth. The subtle pungency of the garlic will make the soup’s flavor even richer.
Step 8
For seasoning, try using 1/2 Tbsp of salted shrimp instead of regular soy sauce. Salted shrimp is a secret ingredient that makes the broth clean yet deeply flavorful. It allows you to achieve both umami and a refreshing taste simultaneously.
Step 9
Finally, add 1 Tbsp of savory soy seasoning for an extra boost of flavor. If you don’t have this, you can adjust the seasoning with soy sauce or salt. Let everything simmer together for a bit longer to allow the flavors to meld beautifully.
Step 10
Check if the radish is tender. Once it is, add the chopped green onions and turn off the heat. If you prefer a spicier, more invigorating taste, feel free to add finely chopped chili peppers (like Cheongyang peppers) at this stage. The added heat will make it even more delightful.
Step 11
And there you have it! A comforting, clear, and refreshing Bean Sprout and Radish Soup is complete. Packed with bean sprouts and radish, it’s perfect for a hangover or a satisfying meal. Enjoy the feeling of all your fatigue melting away with each warm spoonful.
