Spicy Bean Sprout Soup (Kongnamul Guk)
Spicy Bean Sprout Soup (Kongnamul Guk)
Easy Recipe for Delicious Spicy Bean Sprout Soup at Home
Whip up a comforting and spicy bean sprout soup at home that’s perfect for soothing hangovers and melting away stress! Bean sprouts are rich in asparagine, which promotes the production of enzymes that help break down alcohol, making this soup an excellent hangover remedy. Adding gochugaru (Korean chili flakes) gives it a delightful kick, perfect for unwinding after a long day. Enjoy it as a hearty breakfast or spice it up even more for a satisfying evening meal that chases away fatigue.
Main Ingredients- 300g bean sprouts
- 1 Cheongyang pepper (seeded and finely chopped)
- 1/2 onion (thinly sliced)
- 0.5 red chili pepper (seeded and diagonally sliced)
- 1 green onion (diagonally sliced)
- 1 pack of soup stock sachet
- 1.2L water
Seasoning for Bean Sprout Soup- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soup soy sauce
- 1 Tbsp fish sauce (or anchovy extract)
- 0.5 Tbsp minced garlic
- A pinch of salt
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soup soy sauce
- 1 Tbsp fish sauce (or anchovy extract)
- 0.5 Tbsp minced garlic
- A pinch of salt
Cooking Instructions
Step 1
First, carefully inspect your bean sprouts. Remove any that have black spots or have discolored, and select only the fresh ones for the best flavor. Using fresh sprouts ensures a clean and delicious broth.
Step 2
Rinse the prepared bean sprouts thoroughly under running water several times. After rinsing, drain them well in a colander to remove excess water.
Step 3
Let’s prepare the vegetables. Peel and thinly slice the onion. Diagonally slice the green onion and red chili pepper. Finely chop the Cheongyang pepper after removing the seeds for a touch of heat.
Step 4
Now, pour 1.2L of cold water into a pot and add the soup stock sachet. Once the water begins to boil, reduce the heat slightly and remove the sachet to create a clear and flavorful base broth.
Step 5
To the pot with the broth, add the sliced onion, chopped Cheongyang pepper, and sliced red chili pepper first. Once the vegetables soften slightly, add all of the rinsed bean sprouts.
Step 6
As the soup starts to boil again, stir in 1 tablespoon of gochugaru for a nice spicy flavor. Then, add 2 tablespoons of soup soy sauce, 1 tablespoon of fish sauce for umami, and 0.5 tablespoon of minced garlic. Bean sprout soup shouldn’t be boiled for too long, as it can develop an unpleasant smell. After adding the seasonings, simmer for only about 4-5 minutes once it comes back to a boil.
Step 7
Finally, add the diagonally sliced green onion and simmer for another brief moment. Before turning off the heat, taste the soup and adjust the seasoning with a pinch of salt if needed, to reach your desired flavor. Your delicious spicy bean sprout soup is now ready!
