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

Rinse the soybean sprouts thoroughly under cold water.

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.

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.

Add minced garlic and green onion to the soup.

Stir in the Korean chili flakes (gochugaru) and fish sauce (or soy sauce).

Season with salt and black pepper to taste.

Optional: Drizzle with sesame oil.

If using a hot pot, transfer the soup to the hot pot and keep warm.

Serve hot with a bowl of cooked rice.