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    Home » Recipes

    Kongnamul Guk (Soybean Sprout Soup)

    Published 03/16/2011. Updated 03/08/2022

    Jump to Recipe

    DSC 1896 2 - Kongnamul Guk (Soybean Sprout Soup)

    Kongnamul (soybean sprouts) is a staple Korean vegetable that’s used in many Korean dishes. It’s cheap and available all year around. Outside Korea, the best known dish made with soybean sprouts is kongnamul muchim (seasoned side dish), but the soup version, kongnamul guk, is one of the most frequently eaten soups in Korean homes.

    It can be made with any type of broth such as beef broth, anchovy broth, or simply water. Often some gochugaru (red chili pepper flakes) is added for a spicy kick. However, unless I make kimchi kongnamul guk, I usually make it simply with a light anchovy broth to enjoy the natural nutty flavor of the soybean sprouts.

    DSC 1933 2 - Kongnamul Guk (Soybean Sprout Soup)

    Some people snip off the roots for cleaner appearance, but it’s not necessary. I personally don’t think it is worth the time. Plus, the roots have nutrients too.

    It’s important not to overcook the soybean sprouts to retain its crunchy texture. You can cook kongnamul guk either covered or uncovered. If cooking covered, do not open the lid while the bean sprouts are being cooked, or the raw bean smell will linger even after cooked.

    If you have leftover saeujeot (salted shrimp) from making kimchi. Keep it in the freezer. It won’t freeze but will keep well for a long time. Use a little bit to season kongnamul guk. The soup will taste even better.

    This light and refreshing soup, with a subtle nutty flavor, will go remarkably well with any Korean meal.

    DSC 1933 1 - Kongnamul Guk (Soybean Sprout Soup)

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

    DSC 1933 2 300x300 - Kongnamul Guk (Soybean Sprout Soup)

    Kongnamul Guk (Soybean Sprout Soup)

    4.84 from 31 votes
    Servings: 4
    Print Recipe

    Ingredients

    • 8 ounce kongnamul soybean sprouts
    • 6 - 8 medium to large size dried anchovies for broth
    • 1 plump garlic clove thinly sliced or minced
    • 1 scallions chopped
    • salt and pepper - See note
    • 6 cups of water

    Instructions

    • In a medium size pot, bring 6 cups of water with the anchovies and garlic to a boil, uncovered. Reduce the heat to medium high and boil, uncovered, for 10 minutes. Remove the anchovies and garlic from the broth.
      kongnamul 2Bguk 2B1 e1478921059676 - Kongnamul Guk (Soybean Sprout Soup)
    • Rinse the soybean sprouts a couple of times, discarding any skins floating.
      DSC 1823 e1478921660771 - Kongnamul Guk (Soybean Sprout Soup)
    • Add the bean sprouts and 1 teaspoon of salt and boil, covered, Bring it to a boil, and continue to cook for 4 - 5 minutes over medium high heat. Do not open the lid while the bean sprouts are being cooked, or the raw bean smell will linger even after cooked. Once kongnamul is cooked, taste for salt and pepper. The amount of salt needed at this point will depend on your salt and taste. Add the scallions and serve.
      kongnamul 2Bguk 2B2 e1478921391737 - Kongnamul Guk (Soybean Sprout Soup)

    Notes

    Kongnamul guk tastes more refreshing if you season it with salted shrimp (saewujeot) if available.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!
     

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    Reader Interactions

    Comments

    1. Monique says

      July 31, 2023 at 11:42 pm

      5 stars
      If I don’t have dried sardines, can I use canned sardines?

      Reply
      • Hyosun says

        August 01, 2023 at 9:49 pm

        No, they are totally different things. Just use any flavorful broth you use to make soups.

        Reply
    2. Monique says

      July 31, 2023 at 11:39 pm

      5 stars
      Can I use king bean sprouts instead of soybean sprouts?

      Reply
      • Taeho says

        July 23, 2024 at 4:45 pm

        No, the texture of the soy bean is very important for this dish, it is a larger sprout and provides a important roll of flavor and texture.

        Reply
    3. June says

      August 25, 2022 at 2:15 am

      5 stars
      Tried this recipe a few times already. Used the instant anchovy powder for broth and have used both salt and saewujeot for seasoning. Very good go-to recipe for light soup.

      Reply
    4. Kelly says

      July 18, 2022 at 9:44 pm

      If I’m using saewujeot, do i use that instead of 1 teaspoon of salt when I boil the sprouts or do i use the salt at that time but use saewujeot at the end?

      Reply
      • Hyosun says

        July 21, 2022 at 5:43 pm

        The latter. When you taste it after boiled, add either additional salt or saeujeot to taste.

        Reply
    5. Becky says

      July 22, 2021 at 1:38 pm

      This sounds delicious. I don’t like fishy broths at all, is this broth fairly fishy? Can I use chicken or vegetable broth instead?

      Reply
      • Hyosun says

        July 22, 2021 at 9:07 pm

        Not fishy to me, but you can certainly use other broth.

        Reply
    6. Lori Isenberg says

      July 05, 2021 at 1:06 pm

      This is how my mom makes it. She’s Korean, and I’m half Korean. I love this. She just adds a little bit of soy sauce to the broth. So delicious!

      Reply
      • Hyosun says

        July 05, 2021 at 4:21 pm

        Great to hear! Thanks for letting me know.

        Reply
    7. Dee says

      January 30, 2021 at 7:28 pm

      Since i’m interested with korean food i always look at your site ( thanks forsharing)
      This morning i tried this recipe for my breakfast with another side dishes and it taste so good
      The soybean sprout is quite expensive here but its worth for my winter breakfast

      Reply
    8. Valerie Hostos says

      September 29, 2020 at 2:32 pm

      5 stars
      Love it! Was so easy to make…I was unsure about the anchovies, but I’m hooked on using them now!

      Reply
      • Hyosun says

        October 01, 2020 at 12:20 am

        Great! We can’t live without anchovies!

        Reply
    9. Alina says

      May 16, 2020 at 7:06 pm

      5 stars
      Very simple and very delicious! I didn’t have dried anchovies so I substituted with fish sauce and tasted great. I plan on making a larger batch next time to meal prep!

      Reply
    10. Ashley Hyun says

      October 09, 2019 at 10:56 pm

      5 stars
      Delicious!

      Reply
      • Hyosun says

        October 14, 2019 at 9:28 am

        Thank you, Ashley!

        Reply
    11. David & Donna Shelton says

      July 15, 2019 at 7:21 pm

      5 stars
      Annyeonghaseyo Hyosun,
      My husband is from Seoul Korea and was adopted to the U.S. when he was 10 months old. We recently traveled to Korea and fell in love with all of it! We are missing the food! I loved the Kongnamul Guk and will be using your recipe and am so excited to try all the others! I just wanted to say thank you for having this site!

      Reply
    12. Gloria says

      April 07, 2019 at 7:02 am

      Hi! Can I put meat like pork or beef in the soup? Thanks!

      Reply
      • Hyosun says

        April 08, 2019 at 10:51 pm

        Of course! Refer to the mu guk recipe: https://www.koreanbapsang.com/korean-radish-soup-mu-gukmoo-guk/

        Reply
    13. Ana says

      June 26, 2018 at 10:05 pm

      If I wanted to add the pepper flakes would I add it before adding the sprouts?

      Reply
      • Hyosun says

        July 09, 2018 at 6:46 pm

        You can add before or after adding the sprouts. Just make sure it has a chance to be boiled in the broth. Sorry for the late reply. I was traveling and couldn’t keep up with emails.

        Reply
    14. cxyrose says

      March 03, 2015 at 8:15 am

      I learned a lot thanks to u Hyosun Ro

      Reply
      • Hyosun says

        March 03, 2015 at 5:34 pm

        Great! I’m glad to be helpful. Happy Korean cooking!

        Reply
        • amin nohtany says

          June 16, 2018 at 8:40 am

          good idea

          Reply
    15. Amaria says

      March 01, 2015 at 8:32 am

      I love this guk because it’s very simple to make. Do you know how to get rid of the bitter taste of the soup. I tried to blanched the sprout first, but it didn’t work. Thank you

      Reply
      • Hyosun says

        March 01, 2015 at 4:19 pm

        Not sure where the bitter taste came from. Did you use anchovy broth? If so, perhaps did you remove the guts from dried anchovies? Another thing I can think of is the raw taste of soybean sprouts that linger if you open the lid before the bean sprouts are fully cooked. Hope this helps.

        Reply
    16. Woo-Jin says

      June 07, 2013 at 4:58 am

      I just want to thank you for posting this recipe. My mom came down with an awful cold because of me and I wanted to make her soup to make her feel better. I’m Korean, but never made Korean food before. Your recipe was perfect and the soup turned out great. My mom is loving it. Thanks again.

      Reply
      • Hyosun Ro says

        June 07, 2013 at 4:40 pm

        Awww that’s nice to hear! Thanks for letting me know.

        Reply
    17. Anonymous says

      March 05, 2013 at 1:23 am

      does anyone know if theres other kind of broth or can i use water by itself?

      Reply
      • Hyosun Ro says

        March 05, 2013 at 4:05 am

        It’s common to just use water for this soup if you choose not to use anchovy broth. Enjoy!

        Reply
    18. Jeremiah Connor says

      January 26, 2013 at 12:00 pm

      Hello. Thanks for the great recipes. I was wondering – is it possible to use “da shi da” for the broth?

      Reply
      • Hyosun Ro says

        January 26, 2013 at 2:46 pm

        Sure. It would have a different flavor though. Cheers.

        Reply
    19. Jane says

      April 10, 2012 at 3:25 pm

      My mom use Water. How much cups do you think I need or do I still use 6 cups?

      Reply
      • Hyosun Ro says

        April 10, 2012 at 4:21 pm

        You can use less if you’re not making anchovy broth, about 4 to 5 cups. Thanks! Happy cooking!

        Reply
      • jane says

        April 11, 2012 at 5:51 pm

        sorry i forgt to put that. she doesn’t use anchovy broth. when i watch her. it was always water.
        but thank you. can’t wait to make this.

        Reply
    20. thehungryartist says

      April 01, 2011 at 5:13 pm

      Mmm. This looks so simple and refreshing! I’ve never made this before. I will have to bookmark your recipe!

      Reply
    21. Hyosun Ro says

      March 21, 2011 at 4:14 am

      Roxan – That’s how I eat it sometimes too. Of course you can make this. I really hope you try. Thanks.

      A little bit of everything – Hope you will buy some next time and try to make this. Thanks for visiting!

      Quay Po Cooks – Thank you for the nice words. It’s so good to see you again here.

      Mickle – Let me know how it turns out if you make it. Thanks for stopping by.

      Reply
    22. Mickle in NZ says

      March 20, 2011 at 12:11 pm

      So looking forward to making this. A gentle and scrumptious bowl of goodness!

      Reply
    23. Quay Po Cooks says

      March 17, 2011 at 12:43 pm

      This looks like a healthy bowl of soup. I love soybeans sprouts and love all your photos. They are lovely!

      Reply
    24. A little bit of everything says

      March 16, 2011 at 2:38 am

      i saw some soybeans sprouts at the local Asian store but did not know how to cook them and did not buy. next time i’ll get some, would love to try this soup. thanks for sharing.
      congrats on the well deserved award 🙂

      Reply
    25. Roxan says

      March 16, 2011 at 2:36 am

      i love kongnamul gook! My mom used to make it all the time when I was a kid. I would dump a scoopful of rice in it and eat it like that. It was so good 🙂 Maybe now I’m old enough to make my own! ;]

      Reply
    4.84 from 31 votes (24 ratings without comment)

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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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