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Kongnamul Guk
Korean Soybean Sprout Soup
A simple, refreshing, and deeply comforting Korean soybean sprout soup, often hailed as a potent hangover remedy. Its clean flavor and delicate texture make it a staple in Korean households.
๐ง ์ฌ๋ฃ
- 400 g Soybean sprouts
- 6 cups Anchovy kelp broth (or water)(For a quick broth, simmer 5-6 dried anchovies and a 4-inch piece of dried kelp in 8 cups of water for 20 minutes, then strain. Alternatively, use vegetable broth or plain water.)
- 3 cloves Garlic
- 3 Scallions
- 1/2 - 1 tsp Gochugaru (Korean chili flakes)(Optional, for a touch of heat. Adjust to your spice preference.)
- to taste Salt
- 1 tsp Sesame oil(Optional, for added aroma)
- 1 Egg(Optional, for added richness)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the sprouts: Thoroughly rinse the soybean sprouts under cold running water. Pick out any discolored or damaged sprouts and drain them well. Prepare the aromatics: Mince the garlic and thinly slice the scallions, keeping the white parts separate from the green tops.
โฑ๏ธ 5 minutes - 2
Start the broth: In a medium pot, combine the rinsed soybean sprouts and the anchovy kelp broth (or your chosen liquid). Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer. Crucially, avoid lifting the lid during this initial simmering phase to prevent the sprouts from developing an unpleasant odor.
โฑ๏ธ 10 minutes - 3
Add flavorings: After 10 minutes of simmering, carefully lift the lid. Stir in the minced garlic, the white parts of the scallions, and the optional gochugaru. Season generously with salt to taste. If using, stir in the sesame oil.
โฑ๏ธ 2 minutes - 4
Finish the soup (optional egg): If you're adding egg, gently drizzle the beaten egg into the simmering soup in a thin stream while stirring the soup in one direction. Cook for another minute until the egg is just set. Be careful not to overcook the egg.
โฑ๏ธ 1 minute - 5
Serve: Ladle the hot soup into bowls. Garnish generously with the reserved green parts of the scallions. Serve immediately, perhaps with a side of rice.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe key to preventing a 'fishy' or unpleasant odor from the soybean sprouts is to avoid opening the lid during the initial 10-minute simmer. This traps the steam and cooks the sprouts cleanly.
- โTaste and adjust seasoning (salt, gochugaru) before serving. The soup should be light and savory.
- โThis soup is famously known as a Korean hangover cure due to its hydrating properties and the savory broth.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Spicy Version: Increase the amount of gochugaru or add a pinch of red pepper flakes.
- Rich Version: Add the beaten egg as described in step 4.
- Seafood Addition: Add a few small dried anchovies or a piece of dried kelp during the initial broth simmering for extra umami.
- Serving Suggestion: Serve with a bowl of steamed rice on the side, or add cooked rice directly to the soup for a heartier meal.