Korean Kongnamul Guk (soybean Sprout Soup)From oliviajasonkim 1 year ago
- 12~14 oz. kongnamul (soybean sprouts) shopping list
- 10 myeolchi (dried anchovies; for broth) shopping list
- 1 piece dried kelp shopping list
- 1, 2 green onions, halved shopping list
- 1 block firm tofu, cubed shopping list
- 2 garlic cloves, peeled shopping list
- 1 tsp salt shopping list
- 1 tbsp gochugaru (red pepper flakes; optional) shopping list
- 1/2 tsp ground black pepper (optional) shopping list
- 7, 8 cups water shopping list
How to make it
- 1. Submerge the soybean sprouts in a large bowl with water; floating skins and other small debris should be discarded. Though optional, remove dirty end tips by hand until desired amount is reached. Some cook the beansprouts without removing tips, but follow the common adage: if it looks dirty, it usually is dirty.
- 2. In a pot, bring 8 cups of water with the dried anchovies, garlic, and green onions to a boil, uncovered. Boil for about 10 minutes; remove broth ingredients from the broth.
- 3. Add the beansprouts and gochugaru (red pepper flakes) and boil, covered, for about 5 minutes over medium high heat. Keep lid covered during the entire duration of cooking. Add tofu cubed pieces and boil for another minute.
- 4. Sample the broth and adjust with salt and pepper. Garnish with scallion slices and serve hot.
- *Be careful when purchasing these soybean sprouts (kongnamul), as they are often confused with mung bean sprouts (sukju). The soybean sprouts have larger heads compared to their smaller counterparts, which are much smaller and sometimes do not have heads on them. They are available at most Korean grocery stores or your local Asian market.
The Cookoliviajasonkim Madison, Wisconsin
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