Spicy and Hearty Kongnamul Gukbap
Warm Up with a Bowl of Spicy and Refreshing Kongnamul Gukbap
On days when the weather turns suddenly cold, like a late spring chill, a steaming bowl of spicy and refreshing Kongnamul Gukbap (bean sprout soup with rice) will make your whole body feel warm and revitalized. I’ve recreated the comforting taste of this dish, reminiscent of what I enjoyed in Jeonju, right in my own kitchen. It’s the perfect hearty meal to combat the sub-zero temperatures. Let’s get started!
Main Ingredients
- 2 servings of warm cooked rice
- 1 bag of fresh soybean sprouts (approx. 300g)
- 1 bowl of well-fermented ripe kimchi (about 1 paper cup)
- 1/2 squid (body or tentacles)
- 2 tsp minced garlic
- 1 red chili pepper, 1 green chili pepper (optional)
- 1-2 tbsp fine gochugaru (Korean chili flakes, to taste)
- 2 fresh eggs
- 2-3 tbsp soup soy sauce (for seasoning)
- 1-2 tbsp salted shrimp (for seasoning)
- 2-3 tbsp toasted perilla powder
Refreshing Dried Pollock Broth Ingredients
- 1 handful dried pollock flakes (about 20g)
- 5-6 anchovies for broth
- 1 sheet dried kelp (approx. 10×10 cm)
- 1/4 Korean radish (white part)
- 1 handful dried pollock flakes (about 20g)
- 5-6 anchovies for broth
- 1 sheet dried kelp (approx. 10×10 cm)
- 1/4 Korean radish (white part)
Cooking Instructions
Step 1
First, let’s make a delicious dried pollock broth. In a pot, add about 1.5 liters of water, dried pollock flakes, anchovies, a cleaned piece of kelp, and roughly chopped radish. Bring to a boil over high heat. Once boiling, reduce to medium heat and remove the kelp after 5 minutes. Continue simmering the remaining ingredients for another 15-20 minutes to extract a rich broth. Strain to get a clear broth. / Lightly shake off the excess filling from the ripe kimchi and finely chop it. If it’s too sour, a tiny pinch of sugar can help. Clean the squid, remove the innards, and finely chop the tentacles into bite-sized pieces. / In a deep pot, combine the chopped kimchi and prepared squid. Pour in all the prepared dried pollock broth.
Step 2
Now, wash the soybean sprouts thoroughly. Place the washed sprouts in a pot, add just enough water to cover them, and cover with a lid. Steam or boil for about 5 minutes, just until the sprouts are crisp-tender. It’s important not to overcook them. Importantly, do not discard the water used to cook the sprouts! This water is infused with the refreshing flavor of the sprouts and will significantly enhance the soup’s taste.
Step 3
Once the broth with kimchi and squid is at a rolling boil, carefully add the cooked soybean sprouts and the reserved sprout cooking water to the pot. Let it simmer for a little longer to allow the refreshing flavor of the sprouts to meld into the broth.
Step 4
As the soup returns to a boil, add the minced garlic. If you have minced scallions, adding them now will add another layer of flavor. For color and a touch of heat, add the thinly sliced red and green chili peppers. If you enjoy a spicier taste, consider adding an extra green chili pepper.
Step 5
For an extra kick, stir in 1-2 tablespoons of fine gochugaru. Now it’s time to season. Gradually add soup soy sauce and salted shrimp until you reach your desired saltiness. Using salted shrimp adds a deep umami flavor that enhances the broth’s richness. You can also finish with a little salt if needed.
Step 6
Place the cooked rice into a warmed earthenware pot (ttukbaegi). Using freshly cooked warm rice will result in the best flavor.
Step 7
Ladle the steaming hot Kongnamul and kimchi soup generously over the rice in the ttukbaegi. Ensure the soup saturates the rice well. Finally, crack the fresh eggs directly on top of the soup. Reduce the heat to low and simmer just until the egg whites are set.
Step 8
As soon as the egg whites start to turn opaque, turn off the heat immediately. The key is to cook the whites while keeping the yolks runny for a smooth, non-cloudy broth. Garnish with crumbled roasted seaweed (gim) and a generous sprinkle of toasted perilla powder. Your delicious Kongnamul Gukbap is ready! Enjoy it while it’s hot.
