Soybean Sprout Soup with Rice (Kongnamul-gukbap)
ID: 55afacf8...
A comforting, savory, and spicy Korean one-bowl meal featuring delicate soybean sprouts, warm rice, and sour fermented kimchi in a rich anchovy-kelp broth. It is highly regarded as a hearty comfort food and a classic hangover cure.
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🍳 Cooking Flow
Boil dried anchovies and dried kelp in water for 20 minutes to make the broth. → Add soybean sprouts, minced garlic, and salt to the broth, then cover and cook for 5 minutes. → Strain the sprouts and remove the kelp and anchovy pouch from the broth. → Assemble sliced onion, rice, kimchi, sprouts, green onions, and pepper in earthenware pots, then pour in the broth. → Bring the pots to a boil, crack an egg into each, and garnish with sesame powder, hot pepper flakes, and sesame oil.
Cooking Steps
Brief Cooking Order
Boil dried anchovies and dried kelp in water for 20 minutes to make the broth. → Add soybean sprouts, minced garlic, and salt to the broth, then cover and cook for 5 minutes. → Strain the sprouts and remove the kelp and anchovy pouch from the broth. → Assemble sliced onion, rice, kimchi, sprouts, green onions, and pepper in earthenware pots, then pour in the broth. → Bring the pots to a boil, crack an egg into each, and garnish with sesame powder, hot pepper flakes, and sesame oil.
Introduction
A comforting, savory, and spicy Korean one-bowl meal featuring delicate soybean sprouts, warm rice, and sour fermented kimchi in a rich anchovy-kelp broth. It is highly regarded as a hearty comfort food and a classic hangover cure.
Step 1
Remove the bitter black guts from the dried anchovies, leaving the heads and bodies. Place them inside an anchovy pouch.
Step 2
Put 8 cups of water in a large pot. Add the anchovy pouch and the dried kelp. Cover and boil over medium-high heat for 20 minutes.
Step 3
Thoroughly wash the soybean sprouts in cold water, removing any loose skins, and drain them.
Step 4
Thinly slice the onion, mince the garlic cloves, and finely chop the green onions.
Step 5
Chop the fermented sour kimchi into small, bite-sized pieces.
Ingredients List
Important Notes
Removing the intestines from the dried anchovies is crucial to prevent the broth from tasting bitter.
Always use well-fermented, sour kimchi. Fresh kimchi will not provide the necessary depth of flavor and sourness for this soup.
Do not open the lid while the soybean sprouts are cooking to avoid a raw bean smell.
Earthenware pots (ttukbaegi) are highly recommended as they retain heat well, keeping the soup bubbling hot throughout the meal.
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