Principiante
Korean
Kimchi Jjigae (Kimchi Stew)
Fonte: Tradizionale
30 min3420 kcal
Senza latticini🌶️🌶️
Kongnamul-guk (Soybean Sprout Soup)
A clear, refreshing broth of crunchy soybean sprouts, garlic and green onion — light enough for breakfast and gentle on a tired morning.
Fonte
Ricetta di Korean home kitchens · 🏺 Tradizionale
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.
Watch it being made · 3 videos
⏱ 20 min🍽 3 porzioni🔥 60 kcal🇰🇷 Corea del Sud
PescetarianoSenza latticini
Passaggi
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.
💡 Consigli
- 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.
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