Spicy and Refreshing Kongnamul Gukbap (Bean Sprout Soup with Rice)
Spicy and Refreshing Kongnamul Gukbap (Bean Sprout Soup with Rice)
Homemade Kongnamul Gukbap: A Hearty and Comforting Bowl
Experience the delightful blend of refreshing, savory, and subtly spicy flavors with this comforting bowl of Kongnamul Gukbap. This warm soup is perfect for chasing away the chill or as a revitalizing hangover cure, offering a satisfying and wholesome meal.
Main Ingredients- 400g fresh bean sprouts
- 2 squids, cleaned
- 200-250g kimchi stems, finely chopped
- 1/3 leek (scallion), thinly sliced
- 1 chili pepper (optional), thinly sliced
- 1500ml water
- 2-3 ladles of water from boiling squid
- 2 bouillon cubes (or anchovy-kelp broth)
- 3 fresh eggs
- 2.5 bowls of cooked rice
Seasoning- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1-2 Tbsp fish sauce (anchovy or shrimp)
- 1 Tbsp minced garlic
- 1 Tbsp salted shrimp (saeujeot), finely chopped
- Pinch of salt, to taste
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1-2 Tbsp fish sauce (anchovy or shrimp)
- 1 Tbsp minced garlic
- 1 Tbsp salted shrimp (saeujeot), finely chopped
- Pinch of salt, to taste
Cooking Instructions
Step 1
Begin by thoroughly rinsing the squid. Finely chop the stems of the kimchi, discarding the leafy parts. Wash the bean sprouts under running water and drain them well. Thinly slice the leek and chili pepper (if using).
Step 2
In a pot of boiling water with a pinch of salt, blanch the cleaned squid for 3-5 minutes. Be careful not to overcook, as it can become tough. Immediately rinse the blanched squid under cold water to cool it down, then drain and pat dry.
Step 3
Cut the dried, blanched squid into bite-sized pieces. This will help release its savory flavor into the broth.
Step 4
To cook the bean sprouts, bring a pot of water seasoned with a little salt to a rolling boil. Add the washed bean sprouts, cover the pot, and simmer for about 5 minutes. Ensure they are fully cooked to avoid any raw smell.
Step 5
Once cooked, strain the bean sprouts and let them cool slightly. Reserve the cooking liquid, as it will form the base of your flavorful broth.
Step 6
Add the bouillon cubes to the reserved bean sprout cooking liquid and bring it back to a simmer. (Alternatively, you can make a more robust broth by simmering anchovies and kelp.) Skim off any impurities that rise to the surface for a clear broth.
Step 7
Season the clear broth with soy sauce for soup, fish sauce, and minced garlic. Bring it to a simmer and let it cook for a moment. Add the reserved squid boiling water (2-3 ladles) for an extra layer of umami. Continue to simmer for about 5 more minutes to allow the flavors to meld.
Step 8
Divide the cooked rice among individual ttukbaegi (earthenware pots). Ladle the hot broth over the rice two to three times, allowing the rice to soak up the broth. This ‘to-gyeom’ process warms the rice and makes it absorb the broth beautifully.
Step 9
Arrange the slightly cooled, cooked bean sprouts generously over the warmed rice in the ttukbaegi. Then, ladle the hot, seasoned broth over the bean sprouts and rice.
Step 10
Top the soup with the chopped kimchi, sliced squid, and sliced leek and chili pepper. Bring the soup back to a brief boil to let all the ingredients harmonize.
Step 11
Finally, garnish with dried seaweed flakes (gim) and crack an egg into the soup according to your preference. Add chopped salted shrimp to adjust the saltiness, and a pinch of salt if needed, to achieve your desired taste. Your delicious Kongnamul Gukbap is ready to be enjoyed!
