"Kongnamul guk" is a Korean soup made with soybean sprouts. It is a popular and simple soup in Korean cuisine and is often served as a side dish with rice. There are many different ways to make this simple yet delicious soup, which varies from one region to another and almost every family has its own interpretation of Kongnamul guk. Most common is made by simmering soybean sprouts in anchovy or beef broth with garlic, green onions, and other seasonings. It is a healthy and nutritious dish that is low in calories and high in protein and fiber.

Serves

For 2 Persons Preparation Time ca. 20 Minuten

Ingredients

• 400g soybean sprouts
• 2.8L water
• 10-12 dried anchovies
• 2 piece of dried kelp (about 5x5 cm)
• 6 cloves of garlic, minced
• 6 green onions, chopped
• 2 tablespoon of soy sauce
• Salt and pepper to taste

Preparation

1. Rinse the soybean sprouts in cold water and remove any brown or wilted parts.
2. In a pot, add the water, dried anchovies, and dried kelp. Bring to a boil and let simmer for 10 minutes to make the broth. Then, remove the anchovies and kelp.
3. Add the soybean sprouts to the broth and let simmer for another 10 minutes.
4. Add minced garlic, chopped green onions, soy sauce, salt, and pepper to the pot. Let simmer for 5 minutes.
5. Serve hot with rice.