Refreshingly Simple Soybean Sprout Soup (Kongnamul Guk)
Refreshingly Simple Soybean Sprout Soup (Kongnamul Guk)
Ultra-Easy & Refreshing Korean Summer Soup: Kongnamul Guk
This clear and revitalizing soup is perfect for a hot summer day. When chilled, it becomes an incredibly refreshing treat. Enjoy its delightful flavor and health benefits!
Main Ingredients- 1 bag fresh soybean sprouts (approx. 300-400g)
Seasonings & Broth- 1 Tbsp minced garlic (using freshly minced garlic enhances the aroma)
- 1 Tbsp soup soy sauce (adds depth to the broth)
- 3 Tbsp salt (adjust to taste; it’s best to season gradually)
- 4 soup stock cubes (or 1 liter of anchovy-kelp broth; mushroom powder can also be used for flavor)
- 1 Tbsp minced garlic (using freshly minced garlic enhances the aroma)
- 1 Tbsp soup soy sauce (adds depth to the broth)
- 3 Tbsp salt (adjust to taste; it’s best to season gradually)
- 4 soup stock cubes (or 1 liter of anchovy-kelp broth; mushroom powder can also be used for flavor)
Cooking Instructions
Step 1
Rinse the soybean sprouts thoroughly and place them in a pot along with water. Since this is a soup, don’t be shy with the water! About 1 to 1.2 liters (4-5 cups) of water will make a wonderfully flavorful broth.
Step 2
Add 1 tablespoon of minced garlic to the pot. Freshly minced garlic will impart a more vibrant flavor and aroma, significantly improving the soup’s taste.
Step 3
Start by adding 1 tablespoon of soup soy sauce, then season with salt to your preference. It’s crucial to taste as you go, as the natural sweetness of the sprouts and the garlic’s pungency are key. Avoid over-seasoning initially.
Step 4
For a rich and refreshing broth, add 4 soup stock cubes. If you don’t have stock cubes, you can use anchovy-kelp broth or even a pinch of mushroom powder for an added layer of umami.
Step 5
Bring the soup to a boil over high heat with the lid off, allowing all the flavors to meld beautifully. The soup is ready once the soybean sprouts are cooked and the broth is clear and flavorful. If you prefer it chilled, let the soup cool completely, then refrigerate for 2-3 hours for an exceptionally refreshing summer dish.
