Crisp and Refreshing Kongnamul Naengguk (Bean Sprout Soup)
Crisp and Refreshing Kongnamul Naengguk (Bean Sprout Soup)
A Chilled Korean Delicacy to Refresh Your Palate: Kongnamul Naengguk
On sweltering hot days, when a steaming bowl of soup feels too heavy, a light and refreshing dish is precisely what you crave. That’s when this incredibly crisp and cooling Kongnamul Naengguk (cold bean sprout soup) comes to the rescue! Made with a pack of bean sprouts blanched to perfection and served in a chilled, icy broth, it’s the ultimate antidote to the heat.
Main Ingredients- 1 pack Bean Sprouts (approx. 300g)
- 1/3 stalk Green Onion (Scallion)
- 1 Korean Green Chili Pepper (Cheongyang Pepper)
- 1/2 Red Chili Pepper
Broth & Seasoning- 4 sheets Dried Kelp (Kombu, cut into pieces)
- 2 Tbsp Fish Sauce (Anchovy sauce, or substitute with soy sauce/salt)
- 1 Tbsp Soup Soy Sauce (Gukganjang)
- 1/2 Tbsp Minced Garlic
- Pinch of Salt (to taste)
- 2 Tbsp Toasted Sesame Seeds (for added nuttiness)
- 800ml Water (approx. 4 cups)
- 4 sheets Dried Kelp (Kombu, cut into pieces)
- 2 Tbsp Fish Sauce (Anchovy sauce, or substitute with soy sauce/salt)
- 1 Tbsp Soup Soy Sauce (Gukganjang)
- 1/2 Tbsp Minced Garlic
- Pinch of Salt (to taste)
- 2 Tbsp Toasted Sesame Seeds (for added nuttiness)
- 800ml Water (approx. 4 cups)
Cooking Instructions
Step 1
Let’s start by preparing the ingredients that will make our Kongnamul Naengguk so delicious. Rinse the bean sprouts thoroughly under running water. It’s important to wash them well, as there might be dirt or debris near the root ends. Once rinsed, place them in a colander to drain off all excess water.
Step 2
Now, it’s time to finely chop the aromatic vegetables that will add a wonderful fragrance to our soup.
Step 3
Thinly slice the green onion, including both the white and green parts. Slicing them thinly will ensure they blend well into the broth and don’t feel too chunky.
Step 4
The Korean green chili pepper (Cheongyang pepper) will add a pleasant spicy kick. Slit it in half lengthwise and carefully remove the seeds. Removing the seeds will give you a zesty flavor without being overwhelmingly spicy. Then, mince it very finely. If you enjoy a spicier soup, you can leave some of the seeds in.
Step 5
The red chili pepper will add a beautiful pop of color. Just like the green chili, slice it in half, remove the seeds, and then mince it finely. These vibrant colors will make your Kongnamul Naengguk visually appealing.
Step 6
Now, let’s blanch the bean sprouts and create the flavorful base for our cold soup. In a pot, add 800ml of cold water and the 4 pieces of dried kelp. Boiling the kelp will infuse the water with a rich, umami flavor, creating a delicious broth.
Step 7
To enhance the depth of flavor in the broth, add 2 tablespoons of fish sauce. If you don’t have fish sauce, you can substitute it with soup soy sauce or other seasonings.
Step 8
Bring the pot to a boil over high heat. Once the water starts boiling, let it simmer for just about 1-2 minutes, then remove the kelp. Be careful not to boil the kelp for too long, as it can release a bitter taste.
Step 9
Immediately add the rinsed and drained bean sprouts to the boiling broth. It’s crucial not to overcook the bean sprouts; they should remain crisp.
Step 10
After adding the bean sprouts, keep the lid off the pot and continue to boil. Once the water returns to a boil, reduce the heat slightly and blanch for about 2 more minutes. Make sure to time it carefully to maintain the bean sprouts’ crispness. (You can adjust this time between 1-2 minutes based on your preference.)
Step 11
Once the bean sprouts are blanched, turn off the heat immediately and carefully remove the sprouts. Let them cool down, then rinse them under cold running water to quickly remove the heat. This step helps preserve their delightful crunch.
Step 12
After cooling, place the bean sprouts in ice-cold water for a few minutes or refrigerate them until thoroughly chilled. For the best taste, ensure the bean sprouts are very cold.
Step 13
Now, let’s season the remaining kelp broth to create the refreshing soup base. After removing the bean sprouts, we’ll add our flavorful seasonings to the broth.
Step 14
Add 1/2 tablespoon of minced garlic and stir well to combine. The garlic will add a refreshing and deep flavor to the broth.
Step 15
Add 1 tablespoon of soup soy sauce to season the broth. Soup soy sauce adds umami and a gentle saltiness.
Step 16
Taste the broth and, if it’s not salty enough for your liking, add a pinch of salt to adjust the seasoning perfectly. Salt provides a clean, crisp saltiness distinct from soy sauce.
Step 17
Stir the broth well to ensure the seasonings are evenly distributed. Then, strain the broth through a fine-mesh sieve. This will remove any bits of bean sprouts or minced garlic, resulting in a clear and refined soup base.
Step 18
We’re almost there! In a large bowl, arrange the chilled bean sprouts attractively. Pour the prepared, icy cold broth over them. Garnish with the minced green chili, red chili, and sliced green onion according to your preference. Finally, sprinkle generously with toasted sesame seeds and add plenty of ice cubes to maximize the refreshing chill. Your beautifully presented and incredibly refreshing Kongnamul Naengguk is now ready to be enjoyed!
