In the vast landscape of Korean cuisine, where hearty stews and complex side dishes reign, Kongnamul Guk (Korean Soybean Sprout Soup) stands out for its elegant simplicity. Literally translating to "soybean sprouts" (kongnamul) and "soup" (guk), this dish is a staple in Korean homes, cherished for its clear, light broth and the satisfying crunch of its main ingredient.

While the modern kitchen might rely on a simple broth made with anchovies and kelp, this soup’s history is rooted in necessity. Soybean sprouts have been cultivated on the Korean peninsula for centuries, valued as a reliable, inexpensive food source, particularly during harsh winters when other fresh vegetables were scarce. Historical records, some dating back to the 13th century, reference the use of soybean sprouts as a vital source of sustenance, making them a true "food of the people" throughout Korea's history.

The soup’s flavor profile is wonderfully clean, nutty, and slightly savory, offering a calming contrast to heavier Korean meals. It's often seasoned simply with salt, minced garlic, and a light soy sauce (Guk-ganjang). This versatility means it can be served plain, or customized with ingredients like tangy kimchi or a few flakes of red chili powder for an added kick.

Fun Fact: Kongnamul Guk is famously known as haejangguk (a type of hangover soup). This reputation comes from the compounds naturally present in the sprouts, which make the soup popular as a soothing way to start the morning after a night of celebration. Its light, refreshing nature also makes the Kongnamul Gukbap variation (served hot with rice at the bottom) a popular regional specialty, especially in the city of Jeonju. It’s the perfect bowl when you need something simple, warm, and restorative.

Serves

For 2 Persons Preparation Time ca. 20 Minuten

Ingredients

• 400 g soybean sprouts
• 2.8 l water
• 10-12 dried anchovies
• 2 pieces dried kelp/seaweed (approx. 5x5 cm)
• 6 cloves garlic, minced
• 6 scallions (spring onions), chopped
• 2 tablespoons soy sauce
• Salt and pepper to taste

Instructions

• Rinse the soybean sprouts with cold water and remove any brown or wilted parts.
• Add the water, dried anchovies, and dried kelp to a pot. Bring to a boil and simmer for 10 minutes to make the broth. Then remove the anchovies and kelp.
• Add the soybean sprouts to the broth and simmer for another 10 minutes.
• Add the minced garlic, chopped scallions, soy sauce, salt, and pepper to the pot. Simmer for 5 minutes.
• Serve hot with rice.