There’s nothing quite like a bowl of kongnamulguk (콩나물êµ), a clear, refreshing soybean sprout soup that Koreans often turn to for comfort. Light yet nourishing, this soup is especially loved as a gentle hangover cure, an everyday pairing for rice, or even as a simple way to warm up on a chilly evening.
The beauty of kongnamulguk lies in its simplicity. Made with just a handful of ingredients, the broth is clean and invigorating, thanks to the crunchy bean sprouts and the subtle depth from anchovy stock. What makes this dish shine is its balance: the broth is clear and refreshing, leaving you satisfied without feeling heavy.
Traditionally, the soup is simmered with dried anchovies and kelp to create a naturally savory base. But if you’re short on time, using an anchovy stock cube in plain water works just fine. The rest comes together in minutes: boil the bean sprouts until just tender, season lightly with garlic, fish sauce, and salt, then finish with fresh green onion. For a spicier variation, drop in a chili pepper for a subtle kick.
Kongnamulguk (Korean Soybean Sprout Soup)
Ingredients
Instructions
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Prepare the soybean sprouts
Rinse the soybean sprouts thoroughly under cold water, discarding any wilted or browned sprouts. Set aside.
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Make the broth
In a medium pot, bring 2 cups of anchovy broth (or water with a stock cube) to a boil over medium-high heat.
I normally use the Knorr ikan bilis (anchovy) bouillon cube. For this recipe I used half a cube, but a full cube works fine too.
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Cook the sprouts
Add the cleaned soybean sprouts to the boiling broth. Cook for about 4 minutes on medium low heat until they turn slightly translucent but remain crisp.
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Season the soup
Stir in the minced garlic, fish sauce, and a pinch of salt. If you’d like a bit of heat, add a sliced chili pepper at this stage. Let it simmer for 1 more minute.
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Finish and serve
Add the chopped green onion, give the soup a quick stir, and remove from heat. Serve immediately for the freshest, cleanest flavor.
