Korean Bean Sprout Soup Recipe (Kongnamul Gook)

Ingredients

 3 cups soybean sprouts, washed and if desired, roots trimmed

 6 cups water or broth
 2 cloves garlic, minced
 2 tbsp soy sauce
 1 tbsp sesame oil
 1 tsp salt
 1 scallion or bunch of chives (optional garnish)
 1 tbsp Korean red pepper powder (kochukaru) (optional)

Steps to Make It

1. In a medium-sized pot, saute garlic in soy sauce and sesame oil over medium heat for 2-3 minutes.
2. Add water and bean sprouts and bring to a boil over high heat.
3. Reduce to low heat and simmer for 25-30 minutes, or until you can smell the strong odor of bean sprouts
cooking.
4. If you're making the spicy version, add the red pepper powder 5 minutes before turning off the heat.
5. If you're using scallions or chives to garnish, then add to the pot at the end and then immediately take off
heat

INGREDIENTS FOR KOREAN SOYBEAN SPROUT SOUP, 2 TO 3 SERVINGS

 120 g / 4.2 ounces soybean sprouts

 4 1/2 cups homemade Korean soup stock (dashi)
 1 Tbsp green onion, thinly sliced
 1/2 tsp minced garlic
 1/2 tsp fine sea salt (or more to taste)

HOW TO MAKE KOREAN BEAN SPROUT SOUP

1. Prepare the soybean sprouts. Discard any bad beans and rinse under running water (You can trim the
root if you wish, but it is also one of the most nutritious parts of the bean sprouts. Besides, it can take a
long time to trim too. So it’s up to you what you do here.)

2. Pour the soup stock (dashi) into a pot and boil over medium high heat. (You could use just plain water
instead of using soup stock. However, it will lack depth of flavour and you will need to add a lot more
seasoning (e.g. salt, soy sauce or salted shrimp) to make it taste right. Also, soup stock can be made on a
different day to save your time. )

3. When the stock boils, add the soybean sprouts and boil for a further 3 to 4 minutes. (I cooked
uncovered.) Add the garlic, salt, and green onion. Boil another 1 minute then remove from the heat.
 How to Make Korean Egg Drop Soup
Prep Time
3 mins
Cook Time
7 mins
Total Time
10 mins

Easy and quick Korean egg soup recipe

Course: Soup
Cuisine: Korean
Servings: 4
Calories: 51 kcal
Author: Sue | My Korean Kitchen

Ingredients
 4 1/2 cups Korean soup stock (dried kelp and dried anchovy stock)
 3 eggs (or 4 eggs), beaten
 1 tsp soy sauce (regular)
 1/4 tsp fine sea salt or more to taste
 1 stalk green onion , thinly sliced
 sesame oil (optional), , 1/8 tsp per serving bowl

Instructions
1. Pour the dashi / soup stock in a sauce pan and add the soy sauce and the salt. Boil it over
medium high heat. Once it’s rolling boiling, reduce the heat to medium and drizzle the beaten
egg into the pot. Let the eggs set for a few seconds then stir it gently to break up the egg. Boil it
further 1 min then add the the green onion.
2. Scoop out the soup into a bowl. Add a drop of sesame oil (about 1/8 tsp per bowl). Serve it warm
with steamed rice.