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    Home » Recipes

    Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi)

    Published 01/08/2013. Updated 11/19/2019

    Jump to Recipe

    This soup is a variation of kongnamul guk (soybean sprouts soup) that’s made with kimchi. It’s simple and delicious with a nice spicy kick! Good enough to clear your sinuses. 
    DSC 1978 1 e1484579339163 - Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi)

    My daughter called the other day to ask me how to make kimchi kognamul guk (김치 콩나물국). She knows nothing beats it on a cold and dreary winter day in New York City. It’s definitely a family favorite!

    Kimchi kognamul guk is a variation of kongnamul guk which is made with kongnamul (soybean sprouts), a staple Korean vegetable. Kongnamul is high in B vitamins, vitamin C and protein. This explains why kongnamul guk is a popular home remedy for common colds and hangovers in Korea.

    The addition of kimchi takes the soup to another level with a spicy kick that’s good enough to clear your sinuses. When my kids were growing up, I made this soup for them when they had a cold, just like my mother did when I was growing up.

    It’s best with an anchovy stock base, but you can use beef broth or simply water. You should use fully fermented kimchi for this soup. The older the kimchi is, the better. Serve it separately, or over the rice to make guk bap (국밥), a soup with rice in it.

    DSC 2004 2 e1484580293881 - Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi)

    On another subject, I am now a weekly contributor to The Korea Herald (the largest and oldest English newspaper in Korea). The Korea Herald just published about me (The story behind a Korean-American mom’s passion for cooking) and my first recipe (Kimchi mandu – Korean dumplings)! My recipes will be published on a weekly basis on their website (Fridays) and in print (Saturdays). 

    Korea Herald 1 - Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi)

    For more Korean cooking inspirations, follow  along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 2004 2 150x150 1 - Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi)

    Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi)

    4.67 from 12 votes
    Soup
    Servings: 4
    Print Recipe

    Ingredients

    • 6 cups of anchovy stock I or II. See the recipe.
    • 10 ounces 280 grams soybean sprouts (kongnamul)
    • 8 ounces 230 grams fully fermented kimchi
    • 1/4 cup juice from kimchi
    • 1 teaspoon red chili pepper flakes gochugaru - omit for less spicy soup
    • 2 teaspoons soup soy sauce or 1 teaspoon saewoojeot - salted shrimp
    • 1 teaspoon minced garlic
    • 1 scallion roughly chopped
    • salt and pepper

    Instructions

    • Make anchovy stock with 8 cups of water. See the recipe.
    • Rinse the soybean sprouts a couple of times, discarding any skins that are floating. Slice the kimchi into about 1/2-inch thick strips.
      DSC 1938 e1484544125762 - Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi)
    • Add the sliced kimchi, kimchi juice, gochugaru, and the soup soy sauce (or saeujeot, salted shrimp) to the anchovy stock. Bring it to a boil. Cook over medium high heat until the kimchi turns translucent, about 5 minutes.
    • Add the bean sprouts and garlic. Cook, covered, for 3 - 4 minutes. Do not open the lid while the bean sprouts are being cooked, or the raw bean smell will linger even after cooked. Once the bean sprouts are cooked, taste for salt and pepper. Add the scallions and boil for another minute. Serve separately with a bowl of rice, or serve it over the rice in a bowl.
      DSC 2359 e1484544770383 - Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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