Kongnamul Guk - Bean Sprout Soup

Servings: 4

Ingredients

Procedure

Prep and Cook:

Prepare Optional ingredients if desired:

Slice beef and/or radish as thinly as possible.

Note: Partially freezing the beef will make it easier to slice.

Broth:

Method 1:

Add kelp and anchovies to cold water and soak for 2 hours.

Bring to a slow simmer over low heat.

Simmer for 5 minutes.

Strain the broth and discard solids.

Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.

Method 2:

Roughly chop the onion.

Slice the garlic into thirds from top to bottom.

Place dried anchovies and kelp in a pan and slowly toast over low heat.

Transfer toasted anchovies and kelp to a soup pot, add onion, garlic, and water, then gently heat to a slow simmer over low heat.

Simmer for 5 minutes.

Strain the broth and discard solids.

Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.

Vegetables:

Wash bean sprouts and remove any remaining roots.

Cut scallion/onion into 1/2 inch sections with a diagonal cut.

Slice garlic cloves in half from top to bottom.

Add garlic, and any or all of the optional ingredients to broth.

Return to simmer and cook for four minutes.

Add bean sprouts, enoki mushrooms, and chili pepper flakes and cook for three more minutes.

Remove from heat, add green onion/scallion and sprinkle with sesame seed.

Serve while hot with sticky rice and kimchi.

Nutrition Facts