Korean Bean Sprout Soup - Kongnamul Guk

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

Course Appetiser, Side Dish, Soup

Cuisine Korean

Prep Time 2

Cook Time 8

Total Time 10

Servings side serves

Calories 59kcal

Cost $5

In a medium pot, bring the dashi stock to the boil. Add in the bean sprouts and cook for around 4 minutes.
300 g bean sprouts, 6 cups dashi stock
Reduce to a simmer and add the spring onion / green onion, garlic, soy sauce and optional gochugaru.
1 spring onion / green onion, 2 garlic, 1 tbsp soy sauce, 1 tsp Korean hot pepper flakes / gochugaru
Serve alongside bibimbap as side dish or pour over bowl of rice. You can also eat it hot or cold - your choice!

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.
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.