Korean Bean Sprout Soup (Kongnamul Guk) Recipe hann

Name: Korean Bean Sprout Soup (Kongnamul Guk) Recipe hannaone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound soy bean sprouts; 6 cloves garlic; 1/2 teaspoon salt; 2 spring onions or scallions; 1/2 bunch enoki mushrooms; 1/2 teaspoon coarse ground red chili pepper; Toasted sesame seeds; 8 to 10 dried anchovies; Dried kelp (Kombu); 4 cups water; 2 ounces lean beef; 1 bunch chives; 2 ounces Daikon radish; 1 or 2 green chili peppers; 1 teaspoon Pure toasted sesame seed oil

Servings: persons

1/2 pound soy bean sprouts
6 cloves garlic
1/2 teaspoon salt
2 spring onions or scallions
1/2 bunch enoki mushrooms
1/2 teaspoon coarse ground red chili pepper
Toasted sesame seeds
8 to 10 dried anchovies
Dried kelp (Kombu)
4 cups water
2 ounces lean beef
1 bunch chives
2 ounces Daikon radish
1 or 2 green chili peppers
1 teaspoon Pure toasted sesame seed oil

1
Prepare Optional ingredients if desired: Thin Slice beef and/or radish (about 1/8 inch thick).
2
Note: Partially freezing the beef will make it easier to slice.
3
Cut chives into 1 inch lengths.
4
Slice peppers in thin slices from top to bottom.
5
Wash bean sprouts and remove any remaining roots.
6
Cut scallion/onion into 1/2 inch sections with a diagonal cut.
7
Slice garlic cloves in half from top to bottom.
8
In a large pot, add salt, anchovies, and dried kelp to water and bring to a full boil over high heat.
9
Remove anchovies and kelp from broth and discard.
10
Add garlic, and any or all of the optional ingredients to pot.
11
Return to boil, reduce heat to medium and cook for two minutes.
12
Add bean sprouts, enoki mushrooms, and chili pepper flakes and cook for one more minute.
13
Remove from heat, add green onion/scallion and sprinkle with sesame seed.
14
Serve while hot with sticky rice and kimchi.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound soy bean sprouts, 6 cloves garlic, 1/2 teaspoon salt, 2 spring onions or scallions, and more.

Yes, Korean Bean Sprout Soup (Kongnamul Guk) Recipe hannaone falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Bean Sprout Soup (Kongnamul Guk) Recipe hannaone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions