Cooking Lucid
Kongnamul Guk
A light, clean soybean sprout soup with anchovy broth — simple, nourishing, and often eaten for breakfast or as a hangover cure. Pure Korean home cooking.
Prep 10 min
Cook 15 min
Total 25 min
Serves 4
Ingredients
Step 1 — Make the broth
- 6 cups water
- 8 dried anchovies (heads removed)
- 1 piece dried kelp (4x4 inches)
- 4 garlic cloves (smashed)
- 1 tbsp soy sauce
- 1 tsp salt
Step 2 — Finish the soup
- 1 lb fresh soybean sprouts (kongnamul)
- 2 green onions (sliced)
- 1 tsp sesame oil
- Pinch of gochugaru (optional)
- Steamed white rice
Instructions
- 1
Make anchovy broth
Simmer water, anchovies, kelp, and garlic 10 minutes. Strain and return broth to pot. Season with soy sauce and salt.
- 2
Cook the sprouts
Bring broth to a boil. Add soybean sprouts and cook 5–7 minutes until tender but still crisp. Do not overcook.
- 3
Serve
Drizzle with sesame oil and garnish with green onions. Serve with rice and kimchi.
Nutrition per serving: 80 cal · 6g protein · 8g carbs · 3g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
