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.
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.
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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.
- Rinse the soybean sprouts a couple of times, discarding any skins floating.
- 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.
Monique says
If I don’t have dried sardines, can I use canned sardines?
Hyosun says
No, they are totally different things. Just use any flavorful broth you use to make soups.
Monique says
Can I use king bean sprouts instead of soybean sprouts?
Taeho says
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.
June says
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.
Kelly says
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?
Hyosun says
The latter. When you taste it after boiled, add either additional salt or saeujeot to taste.
Becky says
This sounds delicious. I don’t like fishy broths at all, is this broth fairly fishy? Can I use chicken or vegetable broth instead?
Hyosun says
Not fishy to me, but you can certainly use other broth.
Lori Isenberg says
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!
Hyosun says
Great to hear! Thanks for letting me know.
Dee says
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
Valerie Hostos says
Love it! Was so easy to make…I was unsure about the anchovies, but I’m hooked on using them now!
Hyosun says
Great! We can’t live without anchovies!
Alina says
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!
Ashley Hyun says
Delicious!
Hyosun says
Thank you, Ashley!
David & Donna Shelton says
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!
Gloria says
Hi! Can I put meat like pork or beef in the soup? Thanks!
Hyosun says
Of course! Refer to the mu guk recipe: https://www.koreanbapsang.com/korean-radish-soup-mu-gukmoo-guk/
Ana says
If I wanted to add the pepper flakes would I add it before adding the sprouts?
Hyosun says
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.
cxyrose says
I learned a lot thanks to u Hyosun Ro
Hyosun says
Great! I’m glad to be helpful. Happy Korean cooking!
amin nohtany says
good idea
Amaria says
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
Hyosun says
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.
Woo-Jin says
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.
Hyosun Ro says
Awww that’s nice to hear! Thanks for letting me know.
Anonymous says
does anyone know if theres other kind of broth or can i use water by itself?
Hyosun Ro says
It’s common to just use water for this soup if you choose not to use anchovy broth. Enjoy!
Jeremiah Connor says
Hello. Thanks for the great recipes. I was wondering – is it possible to use “da shi da” for the broth?
Hyosun Ro says
Sure. It would have a different flavor though. Cheers.
Jane says
My mom use Water. How much cups do you think I need or do I still use 6 cups?
Hyosun Ro says
You can use less if you’re not making anchovy broth, about 4 to 5 cups. Thanks! Happy cooking!
jane says
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.
thehungryartist says
Mmm. This looks so simple and refreshing! I’ve never made this before. I will have to bookmark your recipe!
Hyosun Ro says
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.
Mickle in NZ says
So looking forward to making this. A gentle and scrumptious bowl of goodness!
Quay Po Cooks says
This looks like a healthy bowl of soup. I love soybeans sprouts and love all your photos. They are lovely!
A little bit of everything says
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 🙂
Roxan says
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! ;]