(Soybean Sprout Soup)

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Kongnamul (soybean sprouts) is a staple Korean vegetable that’s used in many Korean dishes. It’s cheap and available all year around. And kongnamul guk, is one of the most frequently eaten soups in Korean homes.

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In a medium size pot, bring water with the anchovies and garlic to a boil, uncovered. Reduce the heat to medium high and boil, uncovered. Remove the anchovies and garlic from the broth.

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Rinse the soybean sprouts a couple of times, discarding any skins floating.

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Add the bean sprouts, salt, boil, cover and bring it to a boil. Continue cooking 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. Add the scallions and serve.

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Enjoy!

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