Soybean Sprout Soup (Kongnamulguk)

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.


  1. Rinse and drain a package of soybean sprouts a few times over.
    Pick out any rotten sprouts.
  2. Put the soybean sprouts into a pot and add water.
  3. Add salt, soy sauce, minced garlic, and hot pepper flakes.
  4. Slice onion and put it in the pot.
  5. Add a handful of dried anchovies after removing the intestines.
  6. Close the lid and bring to a boil over medium heat for about 15 minutes.
  7. When the soup boils over, open the lid and stir the soup with a spoon.
  8. Lower the heat and cook another 25 minutes.
  9. Add 2 chopped green onions and sesame oil.
  10. Turn off the heat.
  11. Put the soup in a bowl and sprinkle some sesame seed powder on top, just before serving.

Recook Result:


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