My daughter called the other day to ask me how to makekimchi kognamul guk(김치 콩나물국).She knows nothing beats it on a cold and dreary winter day inNew York City. Her phone call reminded me that I had not posted this popular soup recipe yet. It’s definitely a family favorite!
Kimchi kognamul gukis a variation of kongnamul gukwhich ismade withkongnamul(soybean sprouts), a staple Korean vegetable. Kongnamul ishigh in B vitamins, vitamin C and protein. This explains why kongnamul guk isa 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.
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). Please check it out!
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
- Rinse the soybean sprouts a couple of times, discarding any skins that are floating. Slice the kimchi into about 1/2-inch thick strips.
- Add the sliced kimchi, kimchi juice, gochugaru, and the soup soy sauce (or 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.
Peter says
Thanks Hyosun, I loved it.
Substituted Shimaya Dashi no Moto for the anchovy stock (because I didn’t have it, but I thought it would work) and adjusted the spice to my taste and result… really tasty ! The balance was perfect. Great recipe.
Looking forward to trying more of your recipes 🙂
Michael says
Thank you for this recipe. I followed it faithfully, including the advanced level anchovy broth, and the result was magnificent! The flavors blended wonderfully, and while spicy, the broth was light and bright! The kimchee and bean sprouts were tender, but still had some crunch. I can see why its know for soothing colds and hangovers! After 3 bowls I had to stop myself. Thank you again and love how you relate your dishes to life.
Tammy Chriss says
Can I save the leftovers?? If so, how long?? My mother used to make this all the time!!! Thank you for the recipe!!
Alejandro Avila R says
thank you for making a delicious food
Patrick Bureau says
I wanted to let you know; I cooked did this for my wife today, she has been suffering of congested sinuses last two days and within the hour her sinuses drained… It is a delicious easy to make meal, so much so , my coughing COPD mother in law passed by as I made it, and she tried it, she loves to try new foods, and we discovered for two hours after eating Kimchi Kongnamul Guk, she stopped coughing completely. So she took the extra portions I had home with her and asked me to gather ingredients and to teach her how to make it, for at her home as well. thank you .
Hyosun says
Oh wow that’s so great to hear! Thanks for letting me know.
MW says
Just so you know, the link in “Make anchovy stock with 8 cups of water. See the recipe.” is broken.
THANKS!
Hyosun says
Thanks for letting me know! It’s now fixed.
soybean says
HI. can ready-made soybean sprout soup be bought online?
Hyosun says
I haven’t seen it, but it’s very easy to make if you can find soybean sprouts in your area.
Anonymous says
Is it okay to use sour bean sprouts or should they only be fresh?
Hyosun Ro says
Use fresh soybean sprouts. Enjoy!
Anonymous says
Hi~
Just wondering if there’s a possible substitute for the anchovy stock? Or will the taste be different if it is substituted?
Hyosun Ro says
Just use water. It’ll still be good. Enjoy!
Anonymous says
Would water need to be boiled as well or do you add the kimchi, kimchi juice, gochugaru, and the soup soy sauce and then boil everything together?
Hyosun Ro says
No, you don’t need to pre-boil water.
Cassidy says
I love this recipe! I’ve made this about five times now and I keep coming back for more. Super comforting and I always have most of the ingredients on hand already.
Sue says
Wow congratulations on getting published in the Korean Herald! Love your blog! Can’t wait to try this recipe.
Sandra Mihic says
I love this soup!!! I need to make it again while I still have some kimchi left.
I hope your daughter is better by now, and congrats on the Big feature!
Steven says
This looks great! What do you use in your multigrain rice in the photo? I know you are using some black rice, but what else / ratios do you use?
Hyosun Ro says
I usually use 7 – 9 grain mix, presoaked. But, didn’t have any that was presoaked when I took this photo. So, just used regular short grain rice (2), brown rice (1), and black rice (1/4). Thanks for coming by!
Brian says
I’m interested in trying grain mixes, but the bags I see at the Korean markets don’t have any soaking/cooking instructions in English. What method do you use?
Hyosun Ro says
I just soak for them 3 – 4 hours, until the beans are soft. I usually soak a lot at a time and freeze them, so I can use it anytime I want. Hope this helps
Anonymous says
I love this soup! So refreshing and one of my favorites. I was wondering if you had any ideas on what I can cook or bake for my Korean mother-in-law. I usually bake her cakes, breads, muffins, etc. as well as home made mandoo/potstickers, but I would love some new ideas. Thanks!
Hyosun Ro says
My in-laws love my galbijjim (braised beef short ribs). Also, how about Korean sweets like sesame crunch or hotteok? Haemul Pajeon (seafood scallion pancakes)? Hobak Juk (pumpkin porridge)? See my recipe index for more options and let me know if you have any questions. Cheers!
Julie P. says
New follower!!! I love reading amazing recipes for Korean food. Your blog is fantastic. Congrats on your publication, that’s incredible. 🙂
Hyosun Ro says
Thank you, Julie! And welcome to Korean Bapsang!
Sissi says
The soup looks perfect for tonight’s dinner. We both eat very hot food so my husband would love it too. Why haven’t I bough soybean sprouts? (I do have kimchi though…) I think I will prepare it some time soon because it looks simple, healthy, light but warming and nourishing. Perfect after holiday’s overeating.
Congratulations for the publication and future publications too! You will soon be a huge star in Korea.
Nami | Just One Cookbook says
Just vegetable but it looks like a wonderful savory soup! My kids and I cannot eat spicy but I know my husband would eat like 3 bowls! 😀
Jenn says
It’s warming me up just looking at your awesome photos!
TheNoshingBride.com
Anonymous says
This looks delicious! I have a bunch of kimchi that I don’t know what to do with. This is perfect, thanks!
Frugal Flo says
Awwwww I wish this was posted a few days ago when i was still sick hehe. Maybe I could’ve gotten better sooner! hehe. Thanks again for the lovely antidotes and recipe and congratulations again on being a contributer for the Korean Herald!