Adapted from Maangchi website.
Kongnamulguk (Soybean Sprout Soup) is typical Korean everyday soup.
- soybean sprouts (300 to 500 grams)
- water (1.5 to 2 litres)
- salt (1 tsp or 1.5 tsp)
- soy sauce (1 tsp)
- hot pepper flakes (0.5 tbsp)
- onion (half a medium sized)
- minced garlic (2 cloves or 1 tsp)
- dried anchovies (about 10 to 20 large dried anchovies)
- sesame oil (1 tsp or 2 tsp)
- roasted sesame seeds – optional
- green onion – optional
Those highlighted in red are my preferred quantity.
- Rinse and drain a package of soybean sprouts a few times over.
Pick out any rotten sprouts.
- Put the soybean sprouts into a pot and add water.
- Add salt, soy sauce, minced garlic, and hot pepper flakes.
- Slice onion and put it in the pot.
- Add a handful of dried anchovies after removing the intestines.
- Close the lid and bring to a boil over medium heat for about 15 minutes.
- When the soup boils over, open the lid and stir the soup with a spoon.
- Lower the heat and cook another 25 minutes.
- Add 2 chopped green onions and sesame oil.
- Turn off the heat.
- Put the soup in a bowl and sprinkle some sesame seed powder on top, just before serving.