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Monday, April 14, 2014

Kongnamul Guk @ Soybean Sprout Soup - AFF Korean Soups #1

From where did I hear of this soup? The Korean show Full House. Rain, the actor keep on asking the lady, Ji Eun to cook this for him. I wondered... bean sprout soup? How nice can it be? Kind of bland as I imagined it.

Kongnamul Guk is a popular breakfast soup, and it it also used for hangover relief.
I went through a few recipes, as some really is plainly salt, water and beansprouts. I chose the most complex version of it, with garlic, chilli and stock :)

It's refreshing light soup with a touch of zing on the tongue and nose. I quite liked it, nothing like how I imagined it in the first place.. After tasting it.. it provided me with a base on how to replicate "Shin" spicy mushroom noodle, hahahah!

Kongnamul Guk
Adapted from My Korean Kitchen

1 bunch of soy bean sprouts (80gm)
2 fish stock packs (2X9g)
1 palm sized kombu, rinsed
1L water

1 tsp chopped garlic
Some sliced green chilli
Salt to taste

1. Rinse, clean and trim the bean sprouts.
2. Bring 1L of water to boil.
3. Put in kombu and fish stock pack and simmer for 10  minutes.
4. Remove the kombu and stock pack.
5. Put in bean sprouts  and  simmer it for another 2 minutes. Season the soup according to preference.
6. Turn off the heat and put in garlic and chilli.

I am submitting this to Asian Food Fest Korean Month


  1. Oh! AFF Korea started already! Nice clear soup. I used to hate those soya bean sprouts but now I am OK with them.

  2. You know, I never used to think much about this Korean soup because I thought the flavour would be really bland. Now, I'm thinking that with stock, it could be a whole lot different. I will try this soup soon :)

  3. Wendy, so long never stop over your place liao, too busy recently, will whatsapp you soon. The soup is healthy and nice, I love korean food :D


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