Korean Soybean Sprout Soup (Kongnamul Guk) Hot Pot with Rice

A light and refreshing Korean soybean sprout soup, perfect for a quick and healthy meal. Served in a hot pot to keep warm, with a side of rice.

Prep Time

15 minutes

Total Time

45 minutes

Calories

405 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.77/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

450gSoybean Sprouts(Rinse thoroughly)

£0.75

8cupsWater

1pieceDried Kelp (Dashima)(About 4x4 inches)

£0.50

2clovesGarlic(Minced)

£0.10

1stalkGreen Onion(Sliced)

£0.25

0.5tspKorean Chili Flakes (Gochugaru)(Adjust to your spice preference)

£0.15

1tbspFish Sauce (or Soy Sauce)(For Vegetarian use Soy Sauce)

£0.10

to tasteSalt

to tasteBlack Pepper

4bowlsCooked Rice(For serving)

£1.20

1tspSesame Oil(Optional)

£0.05

Total Cost

£3.10

£0.77 per serving

Instructions

1.
Rinse the soybean sprouts thoroughly under cold water.
2.
In a large pot, combine water and dried kelp. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes to make the broth. Remove and discard the kelp.
3.
Add the soybean sprouts to the broth. Bring to a boil again, then reduce heat and simmer for 10 minutes, or until the sprouts are tender-crisp.
4.
Add minced garlic and green onion to the soup.
5.
Stir in the Korean chili flakes (gochugaru) and fish sauce (or soy sauce).
6.
Season with salt and black pepper to taste.
7.
Optional: Drizzle with sesame oil.
8.
If using a hot pot, transfer the soup to the hot pot and keep warm.
9.
Serve hot with a bowl of cooked rice.

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My Notes

Nutrition Information

Nutrition per serving (450g)

405 kcal / 1695 kJ

Carbs

72g

28% of RDA

Fat

6% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

4 g

4% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

Do not overcook the soybean sprouts, they should still have a slight crunch.

Adjust the amount of chili flakes to your preferred spice level.

For a deeper flavor, you can add a small piece of dried anchovy along with the kelp to make the broth, remove before serving.

You can add other vegetables like sliced mushrooms or zucchini to the soup.

Kongnamul Guk is best served hot immediately after cooking.

Cooking Equipment

Stove

Hot Pot (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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