Kongnamul Guk (Bean Sprout Soup)
- Korean Food Addict
- Aug 13, 2025
Kongnamul Guk (Bean Sprout Soup)
Kongnamul Guk is a classic Korean soup characterized by its light, clear broth and crisp bean sprouts. Ready in just 15 minutes, it's perfect for busy days and is known for being easy to digest and great for hangovers. The combination of fresh bean sprouts and savory stock creates a refreshing, clean flavor that's comforting any time of day.
History of Kongnamul Guk
Bean sprout soup has been enjoyed in Korea since the Joseon Dynasty, particularly popular as a hangover cure. Bean sprouts are rich in vitamin C and asparagine, which help with hangover recovery, and are a low-calorie, nutrient-dense food. This simple soup is one of the most frequently made soups in Korean households and has gained popularity worldwide as a healthy comfort food.
Cooking Tips
The key to delicious kongnamul guk is the stock and cooking method. Using anchovy-kelp stock mixed with water creates a clean, refreshing flavor without any fishy taste. Seasoning with soup soy sauce and fish sauce adds depth and umami. The most important technique is keeping the lid open while cooking - this keeps the broth clear and allows the bean sprout's natural flavors to shine without any unpleasant smell.
Storage and Serving
While kongnamul guk is best enjoyed fresh, leftovers can be refrigerated for 1-2 days. Reheat gently over low heat. Serve with rice for a refreshing meal, or mix rice into the soup like gukbap. Add green chili peppers for a spicy kick if desired. The light, clean flavor makes it perfect for any season.
Instructions:
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Prepare Bean Sprouts
- Prepare 250g (4 handfuls) of bean sprouts
- Remove yellow parts and outer skin, rinse 2-3 times
- Drain in a colander
- Prepare anchovy-kelp stock in advance
- Prepare Bean Sprouts
- Prepare 250g (4 handfuls) of bean sprouts
- Remove yellow parts and outer skin, rinse 2-3 times
- Drain in a colander
- Prepare anchovy-kelp stock in advance
- Add Stock and Water
- Add cleaned bean sprouts to pot
- Pour in 500ml anchovy-kelp stock
- Add 700ml water
- Boil the Soup
- Bring to boil over high heat
- Reduce to medium-low heat and simmer for 5 minutes with lid open
- Keeping lid open maintains clear broth
- Season and Finish
- Add 1/2 tablespoon minced garlic
- Add 5 tablespoons minced green onion
- Add 1 tablespoon soup soy sauce
- Add 1 tablespoon fish sauce
- Boil briefly, taste and adjust with 1/3 tablespoon salt
Recipe Notes:
- 1 tablespoon = 1 rice spoon (level, not heaping).
- Fish sauce can be substituted with anchovy sauce or salted shrimp paste.
- Add sliced green chili pepper if you prefer spicy.
- Keep lid open throughout cooking to maintain clear broth.
- Make stock by boiling anchovies and kelp for 15 minutes.
- Don't overcook bean sprouts - 5 minutes is enough.
- Adjust salt at the end after tasting.
- Serve with rice for a refreshing, light meal.
Ingredients:
Serving size
Main Ingredients
- 250 g bean sprouts (4 handfuls)
- 500 ml anchovy-kelp stock
- 700 ml water
Seasoning
- 5 tablespoons minced green onion
- 1/2 tablespoon minced garlic
- 1 tablespoon soup soy sauce
- 1 tablespoon fish sauce
- 1/3 tablespoon salt (adjust to taste)
Optional
- 1 green chili pepper (for spice)