ReceptnaptárKongnamul-guk (soybean sprout soup)
Kongnamul-guk is a clean-tasting, quickly made soybean sprout soup that Korean households often eat for breakfast or the morning after a heavy night. It is light, yet filling alongside a bowl of rice.
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Method
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- Rinse the soybean sprouts thoroughly and pinch off the root ends if they are too long.
- Bring the water or stock to the boil in a saucepan, add the sprouts and cook covered for 6-7 minutes without lifting the lid. According to Korean kitchen tradition, this keeps the sprouts from picking up a raw, beany off-flavour.
- Once the lid is off, add the garlic and soy sauce, season with salt and cook for a further 3-4 minutes, until the sprouts are tender but still slightly crisp.
- Stir in the spring onions and boil for 1 more minute.
- Drizzle with sesame oil and serve piping hot. It is an excellent accompaniment to a light breakfast, and good for a hangover too.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not lift the lid for the first few minutes: Korean home cooks say this keeps the sprouts from tasting raw and beany.
- If you like more heat, a pinch of gochugaru (Korean chilli powder) suits it very well.
- The soup has much more depth with stock than with plain water; anchovy or chicken stock are both good choices.
- Do not overcook the sprouts: a slight crunch is the sign of a good result.
Frequently asked questions
Why does my soup taste raw and beany?
Either the sprouts did not cook for long enough, or you lifted the lid at the start of cooking; according to tradition, the latter can also leave a beany off-flavour.
Can I use mung bean sprouts instead?
Yes, you can make it with mung bean sprouts using a similar technique, although the flavour and texture will be a little different.
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