Tuesday, June 21, 2011

Bean Sprout Soup (Kongnamul Guk)

Have we mentioned that Koreans love soup? Sometimes it is the main point of a meal sometimes it is just an accompaniment. Either way we think a meal is not really complete without a soup.

This recipe is for a simple soup made with bean sprouts and is more of a side dish. When you go to restaurants and order a dish, this kind of soup will just come out on the table with the rest of the banchan. It's the kind of dish that you won't ever order because it's never on the menu and you won't plan a meal around this dish, but you will miss if it's not served.

Ingredients for 2
200g bean sprouts
6 dried anchovies
1 piece of dried kelp
2 inch slice of daikon
6 cups water
2 t salt
1t Korean red chili powder
2 T chopped green onions

1. Make the broth. Put the water, anchovies, kelp, and daikon into a pot and bring to a boil. Lower heat and cook for 4-5 minutes. Take out the anchovies and kelp.

2. Add bean sprouts and put the lid on the pot. Raise the heat and bring to boil for 1-2 minutes. Then add the salt, green onions and red chili powder.

Put in a bowl and season to taste with salt and pepper. And you're done. It tastes the best when it's piping hot.


ruthie@thetwicebitten said...

That's some good looking beansprouts you've got yourself there. All I can ever find is soggy looking ones in plastic bags.

Ive got beansprout envy!

Shini said...

Need to get a hold of some daikon for this, I love how delightfully simple the recipe is for such a deep tasting soup!

Collections said...

Looks delicious!

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