مبتدئ

Kongnamul-guk (Soybean Sprout Soup)

Name: Kongnamul-guk (Soybean Sprout Soup)
Total time: 20 min
Yield: 3
Cuisine: Korean
Ingredients: 300 g Soybean sprouts (kongnamul); 1200 ml Anchovy-kelp stock; 150 g Clams (optional); 1 tbsp Garlic, minced; 1 stalk Green onion; to taste Salted shrimp (saeujeot) or salt; to taste Gochugaru (optional)

A clear, refreshing broth of crunchy soybean sprouts, garlic and green onion — light enough for breakfast and gentle on a tired morning.

المصدر

الوصفة من Korean home kitchens · 🏺 تقليدي

Korean home-style / 한국 가정식 — Kongnamul-guk is a plain, clear soup of Korean soybean sprouts — a fixture of the everyday table, valued for being light and refreshing. A spicier, rice-in-the-bowl version, kongnamul-gukbap, is a well-known hangover cure, especially around Jeonju.

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شاهد طريقة التحضير · 3 فيديو

Future Neighbor Maangchi Saemmul Song

⏱ 20 دقيقة🍽 3 حصة🔥 60 سعرة🇰🇷 كوريا الجنوبية

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المكوّنات

الحصص

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الخطوات

Rinse the soybean sprouts and pick off any loose husks and stringy tail ends.
Bring the anchovy-kelp stock to a boil, adding the clams now if you are using them.
Add the soybean sprouts, cover the pot and boil for 5 minutes without lifting the lid.
💡 Keep the lid on the whole time or off the whole time — opening it halfway is what makes the sprouts smell raw and beany.
Add the garlic and season with salted shrimp or salt to taste.
For a spicy version, stir in a spoonful of gochugaru.
Finish with green onion and serve hot.

💡 نصائح

Salted shrimp (saeujeot) gives the cleanest, most savoury seasoning; plain salt works fine too.
For a vegan pot, use a kelp-and-radish stock and season with salt instead of the anchovy and shrimp.
A dried-anchovy or clam base adds a gentle sweetness; keep the seasoning light so the sprouts shine.