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    Home » Recipes

    Kimchi Kongnamul Guk (Soybean Sprout Soup)

    Published 10/14/2022. Updated 11/19/2019

    Jump to Recipe

    This soup is a variation of kongnamul guk (soybean sprout soup) that’s made with kimchi. It’s easy and refreshingly delicious with a nice spicy kick! 

    DSC7048 3 e1665715508485 - Kimchi Kongnamul Guk (Soybean Sprout Soup)

    Kimchi kognamul guk (김치 콩나물국) is a common every day soup in Korean homes. It’s a variation of kongnamul guk which is made with kongnamul (soybean sprouts), a staple Korean vegetable.

    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 my daughter’s favorite soup when she feels under the weather. Nothing beats it on cold days! 

    Serve it separately, or over the rice to make gukbap (국밥), a soup with rice in it.

    DSC7062 e1665716106416 - Kimchi Kongnamul Guk (Soybean Sprout Soup)

    Soup base

    As with kongnamul guk, this soup is best with an anchovy broth base. You can use beef broth instead, if you want. To make beef broth, simply sauté thinly sliced, bite sized beef until all the pieces turn brown. Pour in 8 cups of water and bring it to a boil. Reduce the heat to medium high and continue to boil, covered, for 10 minutes. See my muguk recipe for reference. 

    Kimchi

    This soup will taste best with old sour kimchi. The juice from the kimchi adds so much flavor to the broth, so don’t skip it if available. 

    Kongnamul (soybean sprouts)

    Kongnamul is high in B vitamins, vitamin C and protein, which is why Kongnamul guk is a popular home remedy for common colds and hangovers in Korea.

    Depending on the condition of your kongnamul, you can snip off the roots for cleaner appearance, but it’s necessary. The roots have nutrients too. I usually trim off the bad looking/brownish ones. 

    Do not overcook soybean sprouts to retain their crunchy texture. In general, you can cook them either covered or uncovered. If cooking covered, do not open the lid while they are being cooked, or the raw bean smell will linger even after cooked.

    Seasoning

    The kimchi and its juice adds saltiness, so you just need a little bit of additional seasoning, depending on the saltiness of your kimchi. I used a little bit of soup soy sauce (guk ganjang, 국간장) to season the soup in this recipe. If you don’t have Korean soup soy sauce, you can use fish sauce or simply season with salt. I sometimes use saeujeot (새우젖, salted and fermented shrimp) to season this soup. It works really well with this type of soup.   

    We like it extra spicy with gochugaru. You can always omit it or adjust to your preference. 

    More Korean soup recipes

    15 Korean Soup Recipes

    DSC7026 - Kimchi Kongnamul Guk (Soybean Sprout Soup)

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

    DSC7062 e1665716106416 500x500 - Kimchi Kongnamul Guk (Soybean Sprout Soup)

    Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi)

    4.67 from 12 votes
    Soup
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Servings: 4
    Print Recipe

    Ingredients

    • 6 cups anchovy stock See the recipe (I or II).
    • 10 ounces soybean sprouts (kongnamul)
    • 8 ounces fully fermented kimchi
    • 1/4 cup juice from kimchi, if available
    • 1 teaspoon gochugaru (red chili pepper flakes) - use less or more to taste
    • 2 teaspoons soup soy sauce (guk ganjang) or 1 teaspoon saeujeot - salted shrimp
    • 1 teaspoon minced garlic
    • 1 scallion roughly chopped
    • salt and pepper to taste

    Instructions

    • Make anchovy broth with 8 cups of water. See the recipe.
      DSC7007 768x513 - Kimchi Kongnamul Guk (Soybean Sprout Soup)
    • Rinse the soybean sprouts a couple of times, discarding any skins that are floating. Slice the kimchi into about 1/2-inch thick strips.
      DSC7011 768x513 - Kimchi Kongnamul Guk (Soybean Sprout Soup)
    • Add the sliced kimchi, kimchi juice, gochugaru, and the soup soy sauce (or saeujeot, salted shrimp) to the anchovy broth. Bring it to a boil. Cook over medium high heat until the kimchi turns translucent, about 5 minutes.
      DSC7015 768x513 - Kimchi Kongnamul Guk (Soybean Sprout Soup)
    • 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, adjust the seasoning, if needed, by adding salt and pepper.
      DSC7020 768x513 - Kimchi Kongnamul Guk (Soybean Sprout Soup)
    • Add the scallions and boil for another minute. Serve separately with a bowl of rice, or serve it over the rice in a bowl.
      DSC7026 768x513 - Kimchi Kongnamul Guk (Soybean Sprout Soup)

    Notes

    Kimchi kongnamul guk keeps well in the fridge for 3 to 4 days. If frozen, the texture of soybean sprouts may get stringy or tough. 
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    This recipe was originally posted in January 2013. I’ve updated it here with new photos, more information and minor changes to the recipe.

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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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