Soybean Sprout Soup with Rice (Kongnamul Gukbap)
There are a few variations of Korean beansprout soup, but this one is the best IMO. It's also a known hangover cure π Note: I improvise with mungbean sprouts all the time, but it tastes better with soybean.
Cooking Method
Stovetop
Korean Claypot
Time
π
Recipe
Ingredients (1 Serving)
βSoup
4 CUPS OF WATER
8-10 DRIED ANCHOVIES
2x2 IN PIECE OF DRIED KELP (DASIMA)
1/2 (6-8 OZ) PACKAGE OF SOYBEAN SPROUTS
1 GARLIC CLOVE, MINCED
3/4 TSP OF SALT
1/2 CUP COOKED RICE
1/4 WHITE ONION, SLICED
1/2 CUP KIMCHI, CHOPPED
1 EGG
βToppings
1/2 TBSP PERILLA SEEDS
1/2 TBSP SESAME SEEDS
1 TSP SEASAME OIL
1/2 TSP KOREAN RED PEPPER FLAKES
1/2 TSP SALTED FERMENTED SHRIMP
Instructions
Put kelp and anchovies in strainer and add water to a pot and boil on medium for 15 minutes. Then add sprouts, garlic and salt. Cover and boil for 5 minutes. Strain and reserve broth and separate sprouts.
Using an earthenware bowl add rice to the bottom of the bowl and onion, kimchi and cooked beansprouts. Add in broth and cook on high until boiling. Then add egg and cover and boil for 2 more minutes.
Finish with toppings before serving.
