Refreshing Soybean Sprout Cold Soup (Kongnamul Naengguk): A Summer Delight
Refreshing Soybean Sprout Cold Soup (Kongnamul Naengguk): A Summer Delight
How to Make Refreshing Soybean Sprout Cold Soup (Kongnamul Naengguk) for a Hot Day
A quintessential summer home-style dish is cold soup, and this one is no exception! This recipe uses crisp soybean sprouts, cucumber, and eggplant (optional, as per the original description) to create a refreshing and flavorful cold soup. It’s incredibly easy to make, perfect for beginners.
Main Ingredients- 300g fresh soybean sprouts
- 1/2 green onion (scallion)
- 1 Korean chili pepper (for spiciness, optional)
- 1 red chili pepper (for color and mild heat)
- 1.6 liters cold water
- 2 bouillon cubes (or anchovy-kelp broth)
Soup Seasoning- 1.5 Tbsp minced garlic
- 2 Tbsp fish sauce (or Korean soup soy sauce)
- A pinch of black pepper (about 2 twists)
- 1 Tbsp salt (or Korean soup soy sauce, adjust to taste)
- 1.5 Tbsp minced garlic
- 2 Tbsp fish sauce (or Korean soup soy sauce)
- A pinch of black pepper (about 2 twists)
- 1 Tbsp salt (or Korean soup soy sauce, adjust to taste)
Cooking Instructions
Step 1
First, rinse the soybean sprouts thoroughly under cold running water, gently shaking them to remove any impurities. Drain them well. This step ensures a clean flavor without any beany smell.
Step 2
Thinly slice the green onion diagonally. Finely chop the Korean chili pepper and red chili pepper. If you prefer less heat, you can remove the seeds from the chili peppers before chopping. The chili peppers add a refreshing and slightly spicy kick to the broth.
Step 3
Pour 1.6 liters of cold water into a pot. Add the 2 bouillon cubes (or your prepared anchovy-kelp broth). Bring the water to a boil over high heat.
Step 4
Once the broth is vigorously boiling, add the prepared soybean sprouts. Cook for about 5 minutes WITHOUT covering the pot. Leaving the lid off helps prevent any ‘beany’ odor from developing.
Step 5
After the soybean sprouts have cooked, add 1.5 Tbsp of minced garlic, 2 Tbsp of fish sauce (or Korean soup soy sauce), and 1 Tbsp of salt (or Korean soup soy sauce) to season the soup. Reduce the heat to medium-low.
Step 6
Taste the broth and adjust the seasoning by adding more salt or Korean soup soy sauce if needed. Be mindful that the flavor can intensify as it cools, so it’s best to season slightly less salty initially.
Step 7
Add all the sliced green onion and chopped chili peppers to the pot and bring it back to a gentle boil for a moment. The vegetables will add a wonderful depth of flavor and freshness to the soup.
Step 8
Finally, add a pinch of black pepper (about 2 twists) for aroma. Be careful not to add too much, as it can make the soup too spicy.
Step 9
Turn off the heat and let the soybean sprout soup cool completely. Once cooled, refrigerate for at least half a day (about 12 hours) to chill thoroughly. Serving it ice-cold enhances its refreshing taste, making it truly delightful!
