Spicy & Refreshing Jeonju-Style Bean Sprout Soup (Kongnamul Gukbap): The Ultimate Hangover Cure Recipe
Spicy & Refreshing Jeonju-Style Bean Sprout Soup (Kongnamul Gukbap): The Ultimate Hangover Cure Recipe
Enjoying Hot Jeonju-Style Bean Sprout Soup at Home: A Simple Cooking Method
When the weather turns chilly, a warm bowl of soup is often the first thing that comes to mind. Among the many soup options, this bean sprout soup feels particularly perfect for December! It’s an ideal dish for those who had a late night out, or even when you have leftover rice and don’t want to cook a fresh batch. While traditional Jeonju-style bean sprout soup requires simmering the broth for 8 hours, this recipe offers a way to achieve that deep, satisfying flavor much more conveniently at home. Experience the wonderful harmony of a clear, invigorating broth and crisp bean sprouts with this straightforward recipe. It’s perfect as a hangover remedy or a hearty meal.
Main Ingredients- 300g Bean Sprouts (one bag)
- 1 Dried Squid Body
- 1 Tbsp Coarse Sea Salt
- 1 Tbsp Cooking Oil
Seasoning & Other Ingredients- Red Pepper Flakes (Gochugaru) to taste
- Salted Fermented Shrimp (Saeu-jeot) with brine, to taste
- 1/2 Tbsp Minced Garlic
- Sesame Seeds or Ground Sesame Seeds, to taste
- 1/4 stalk Green Onion
- Shredded Seaweed (Gim) to garnish
- Red Pepper Flakes (Gochugaru) to taste
- Salted Fermented Shrimp (Saeu-jeot) with brine, to taste
- 1/2 Tbsp Minced Garlic
- Sesame Seeds or Ground Sesame Seeds, to taste
- 1/4 stalk Green Onion
- Shredded Seaweed (Gim) to garnish
Cooking Instructions
Step 1
First, prepare one bag (300g) of fresh bean sprouts. Rinse them thoroughly under running water and set aside to drain.
Step 2
Soak the dried squid body in cold water for about 30 minutes to 1 hour. This step helps to extract the savory flavor from the squid, enriching the broth.
Step 3
Once soaked, finely mince the dried squid body into small pieces (about 1cm long). Thinly slice the green onion and have the salted fermented shrimp (saeu-jeot) with its brine ready. Also, measure out your minced garlic.
Step 4
In a pot, add a generous amount of water and bring it to a boil. Once boiling, add 1 tablespoon of coarse sea salt and 1 tablespoon of cooking oil. Adding a little cooking oil helps keep the bean sprouts crisp and adds a nice sheen to the broth. Add the soaked and minced squid to the broth and let it simmer briefly.
Step 5
When the broth comes to a rolling boil, add all the rinsed bean sprouts. Season the soup with saeu-jeot, adjusting the taste as you go. Using saeu-jeot adds a wonderful depth of flavor. Cover the pot and cook over medium heat for about 6 minutes until the bean sprouts are tender but still slightly crisp. Be careful not to overcook them, as they can become mushy.
Step 6
In a hot earthenware pot (ttukbaegi), place a bowl of warm cooked rice. Ladle a generous amount of the cooked bean sprouts and the flavorful broth over the rice. Using a ttukbaegi keeps the soup piping hot for a longer time.
Step 7
Garnish the soup with the minced squid, red pepper flakes, sliced green onions, and a sprinkle of sesame seeds or ground sesame seeds.
Step 8
You might wonder if adding cooking oil will make the soup greasy, but this is a misconception! It actually enhances the depth of flavor and contributes to the crispness of the bean sprouts. Don’t worry!
Step 9
Serve the ttukbaegi directly to the table. Eating it steaming hot, with the rice and flavorful broth, offers a wonderfully spicy and refreshing taste, making it an excellent choice for a hangover cure.
Step 10
Finally, garnish with a pinch of shredded seaweed (gim) according to your preference. It’s best to add the seaweed just before serving so it doesn’t get soggy and retains its delightful crunch and aroma.
