Kongnamul-guk or Soybean Sprout Soup

Recipes: Soups - Kongnamul-guk

Kongnamul-guk Soybean Sprout Soup

콩나물국 | kongnamul-guk

Kongnamulguk is a popular soup that can be eaten hot or cold, depending on the preparation. The most common type is made with an anchovy broth, but some varieties may be made with beef or chicken broth, or plain water to get just the beansprout flavor.

Ingredients
1/2 lb soy bean sprouts
6 cloves garlic
1/2 tsp salt
2 spring onions or scallions
1/2 bunch enoki mushrooms
1/2 tsp coarse ground red chili pepper
Toasted sesame seeds

Broth:
8 to 10 dried anchovies
2 oz Dried kelp (Kombu)
4 cups water

Additional Ingredients for Method 2:
1/2 small onion
2 cloves garlic

Optional Ingredients:
2 oz lean beef
1 bunch chives
2 oz Daikon radish
1 or 2 red or green chili peppers
1 tsp Pure toasted sesame seed oil
seaweed

Directions
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 15 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 from either method above.
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.

Final
Serve while hot with sticky rice and kimchi.

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Story Time

Some History

🌾 A Brief History of Kongnamul‑guk (콩나물국)
During the Joseon Dynasty, soybean sprouts were one of the most accessible ingredients available to common households. Their reliability and low cost made them a vital everyday food, and they appear frequently in medical and agricultural texts of the period as a nutritious ingredient that could be prepared quickly and in many forms.
As knowledge of nutrition grew, soybean sprouts became valued for their vitamins and minerals. In some regions—most famously Jeonju—historical accounts describe their use in treating deficiencies such as beriberi, reinforcing their reputation as a restorative ingredient. Turning these sprouts into kongnamul‑guk offered a practical way to stretch limited ingredients into a warming, flavorful soup that fit seamlessly into daily meals.
Over time, the perceived health benefits of soybean sprouts also shaped the soup’s cultural role. Kongnamul‑guk became known as a gentle medicinal broth and eventually took on a place among Korea’s many forms of haejangguk, soups believed to ease hangovers and revive the body after overindulgence. What began as a humble, resourceful dish evolved into a staple of Korean comfort cooking, prized for both nourishment and relief.