Bowl of Soybean Sprout Soup
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Soybean Sprout Soup


Korea   -   Kongnamulguk
Makes:
Effort:
Sched:
DoAhead:  		 7 cups
***
1-1/4 hr
Yes		 A very popular soup in Korea, also serving as a hangover cure, and a soup for children (without the Chili Flake). See also Serving.

12
6
2x2
4
4
2
6
1/2
1
2
2
2/3
-----
ar
ar
oz
lrg
in
oz
cl

c
T
T
t
t
t
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Soybean Sprouts
Anchovies (1)
Kelp (2)
Onion
Garlic
Scallions
Water
Chili Flake (3)
Fish Sauce (4)
Soy Sauce
Sesame Oil, dark  
Salt
-- Serve with
Steamed Rice
Kimchi
Do Ahead   -   (45 min)
  1. If you want to:   Pinch tails off of Soy Sprouts (see Note-5).
Prep   -   (12 min)
  1. Pack the ANCHOVIES in a Tea Ball or in a large Tea Bag (available in Asian markets. Include the heads.
  2. Quarter ONION lengthwise and cut thin crosswise. Crush GARLIC and chop small. Mix.
  3. Slice SCALLIONS on a diagonal, about 1 inch long.
Run   -   (40 min)
  1. In a sauce pan, pour 5 c Water and add the Anchovies, Kelp, Onion mix and Chili Flake. Bring to a boil, then hold at a low simmer for about 15 minutes.
  2. Stir in Bean Sprouts and bring back to a boil. Simmer for about 10 minutes, or until the soy sprouts are as you like them.
  3. Stir in Scallions, Fish Sauce, Soy Sauce, and Salt to taste. Bring back to a boil and simmer about 3 minutes.
  4. Stir in Sesame Oil and take off the heat. Pull out the Anchovies and Kelp.
  5. Serve hot with Steamed Medium Grain (California) Rice (see Serving).
NOTES:

  1. Anchovies, Dried:

      These should be the largest size of dried anchovies, 2 to 4 inches long. They are available in any Korean market, and many other Asian markets. For details see our Dried Anchovies page.
  2. Kelp:   [Dashima (Korea); Konbu, Kombu (Japan)]   For details see our Konbu / Kelp page.

  3. Chili Flake:

      [Gochugaru]   This should be Korean chili flake, which is not excessively hot. For details see our Korean / Japanese Chilis page.

  4. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisines as it was to Imperial Rome, and used to a lesser extent in Korea and China. If you are unfamiliar with it, see our Fish Sauce Introduction page.

  5. Bean Sprouts:

      Traditionally, Koreans have been offended by the sight of thread-like roots on their bean sprouts, so they have pinched them off. There is now a trend to not pinch them off because there are important nutrients in the roots (and it takes an absurd amount of time). When using this soup for a hangover cure, definitely leave the roots on for the special nutrients within, which are said to also aid brain development in children. For jobs like pinching roots is what the Koreans have eager and obedient children for - a resource in short supply here in North America. On the other hand, Korean markets sometimes have packages of soy sprouts with the tails cut off at the factory.

  6. Serving:

      Serve this soup in individual bowls. Have on the table a bowl of steamed Medium Grain Rice that folks can spoon into the soup in the amount they desire. You can also stir some Kimchi into the soup.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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