Korean Bean Sprout Soup - Kongnamul Guk

Name: Korean Bean Sprout Soup - Kongnamul Guk
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Ingredients: 300 g bean sprouts (soybean or mungbean, washed and drained); 1 spring onion / green onion (sliced thinly); 2 garlic (chopped finely); 6 cups dashi stock (1.5 L / 1.58 qt); 1 tbsp soy sauce; 1 tsp gochugaru (optional to add spice)

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Try this amazing bean sprout soup alongside your favourite Korean recipes. Kongnamul Guk is simple and satisfying, and ready in less than 10 minutes!

Why We Love This

This easy Korean bean sprout soup recipe is the perfect way to use up leftover bean sprouts.

Kongnamul guk is so quick to make with a light and refreshing flavour that’s as comforting as it is nourishing. Fun fact, it’s even regarded as a hangover cure and a remedy for the common cold in Korea!

Serve it alongside spicy Korean dishes like chicken bibimbap or tteokbokki to soothe that fiery burn.

Kongnamul Guk vs Sukjunamul Guk: What’s the Difference?

While this soup is referred to as kongnamul guk (soybean sprout soup), today we’ve made it with mung bean sprouts, meaning it’s technically sukjunamul guk (mung bean sprout soup).

Soybean sprouts are the most common type used in Korean cuisine. However both sprouts are similar enough in flavour and texture that you can use them interchangeably. Feel free to use whichever type you can source in your area.

A ladle stirs the bean sprouts around the soup in a large pot.

What is Kongnamul Guk?

Kongnamul means soybean while guk refers to soup style dishes in Korean cuisine.

Kongnamul guk (콩나물국) is a light soup consisting of soybean sprouts and spring onion simmered in a dashi stock seasoned with soy sauce and garlic. Gochugaru chilli flakes are sometimes added for a little extra heat and flavour.

This soup is usually served with rice (bap) and side dishes (banchan) such as kimchi, braised tofu or pickled daikon.

What You’ll Need

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Bean Sprouts – Whether you use soybean sprouts or mung bean sprouts, make sure they’re washed and drained before you get cooking.
Dashi Stock – We tend to use Japanese style dashi stock in our Korean and Japanese recipes as it’s widely available in larger supermarket chains and Asian grocery stores. If you have access to Korean stock, feel free to use that instead. Otherwise, sub with vegetable stock or chicken stock. The flavour will be different but still delicious.
Gochugaru – Totally optional, but we love the extra heat and flavour from Korean red pepper flakes. Leave it out if you prefer a non-spicy soup.
Other Ingredients – Soy sauce, spring onion / green onion and garlic.

Ingredients laid out to make Korean bean sprout soup.

How to Make Korean Bean Sprout Soup

Bean sprouts simmering in a pot of dashi stock. — 1.

Korean chilli powder is added to the kongnamul guk. — 1.

First, gather your ingredients: See recipe card below for measurements.

In a medium pot, bring the dashi stock to the boil. Add in the bean sprouts and cook for around 4 minutes.
Reduce to a simmer and add the spring onion / green onion, garlic, soy sauce and optional gochugaru.
Serve alongside bibimbap as side dish or pour over bowl of rice. You can also eat it hot or cold – your choice!

Chopsticks holding up bean sprouts above a bowl of soup.

Wandercook’s Tips

To Serve – This soup is equally delicious served hot or cold. Why not serve it warm in winter and cold in summer?
Storage – Keep leftover soup in an airtight container for around 2-3 days.

FAQs

What’s the difference between Korean dashi stock and Japanese dashi?

The most common and basic style of dashi stock is known as kombu dashi in Japan or dashima yuksu in Korea. Both are made with kelp slices simmered in water and are suitable for vegan diets.

For more umami flavour, you can use Korean myeolchi yuksu (made with dried anchovies and kelp). This is similar to Japanese hon dashi (made with dried bonito fish and kelp). While similar, Korean meolchi yuksu has a stronger fish flavour from the dried anchovies.

It’s pretty easy to find kombu dashi or hon dashi stock powders at supermarkets or import stores where we live, which is why we use this for all our cooking.

Variations

Make it Even Spicier – Add kimchi or season with shichimi togarashi or rayu chilli oil for heat and savoury flavour.
Add Protein – Try it with firm tofu diced into small cubes.
Add Noodles – Add udon noodles or Korean sweet potato noodles. Note, they’ll soak up some of the broth so you may need to add more to keep it nice and soupy.
Extra Veggies – Simmer the broth with spinach leaves, bok choy or small chunks of pumpkin to make it a meal.
Make it Vegan – Use kombu broth (kelp only, no bonito or anchovy) or vegetable stock only.

A small white bowl filled with Kongnamul Guk.

Try these amazing recipes next:

Simple Korean Bibimbap Sauce – So much flavour and so easy to make.
Korean Seasoned Spinach – Sigeumchi Namul – Easy Korean banchan recipe.
Udon Noodle Soup Recipe – Light and delicious, ready in 10 mins.
One Pot Nikujaga • Japanese Beef and Potato Stew – The Japanese equivalent of chicken noodle soup.
Yudofu – Japanese Boiled Tofu – An easy Japanese appetiser with simple ingredients.

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