Soybean Sprout Soup (Kongnamulguk)
I make Kongnamulguk so often because it’s my husband’s favorite Korean soup. It’s soothing and uncomplicated and we love it as a weekday breakfast. I like to add tofu to make it more substantial.
Cooking Method
Stovetop
Time
🕒🕒
Recipe
Ingredients (4-6 Servings)
6x3 IN. PIECE OF KOMBU
25 LARGE DRIED ANCHOVIES
6 CUPS WATER
12 OZ SOYBEAN SPROUTS (TAIL ENDS REMOVED)
1/4 PACKAGE OF FIRM TOFU, CUT IN CUBES
1 TBSP GARLIC
2 GREEN ONIONS, CHOPPED
SALT
FERMENTED SALTED SHRIMP (SAEWOOJEOT), optional
Instructions
Place anchovies in a soup strainer and drop in a pot with kombu and water. Bring to a boil and simmer on medium for 15 minutes. Turn off heat and let it sit for another 20 minutes (skip if you don’t have time).
Add soybean sprouts, garlic, and a tsp. of salt and cover. Bring to a boil and simmer on medium for 8 minutes.
Remove lid, add tofu and green onion and cook for a few more minutes.
Serve with Fermented Salted Shrimp and rice.
