How to Make Korean Bean Sprout Rice Soup ("Kongnamul Gukbap")

 

Discover Korea's Ultimate Comfort Food: Kongnamul Gukbap

Korean Bean Sprout Rice Soup ("Kongnamul Gukbap")

Quick Summary

Kongnamul Gukbap is a beloved Korean soup made with bean sprouts and rice, known for its clean flavor and warming broth. Perfect for cold days or hangovers, it’s simple yet incredibly satisfying. 

Kongnamul Gukbap

The Secret to Incredible Flavor: Anchovy Broth

Ingredients (2 servings)

  • Main: 200g bean sprouts, 2 bowls cooked rice, 2 eggs, 1 green onion, 1 green chili (optional)
  • Broth: 1L water, 1 kelp piece, 10 anchovies (gutted), 100g radish, 1 tbsp soy sauce, salt
  • Seasoning: garlic, chili flakes, salted shrimp (optional), sesame oil, pepper
Fresh Bean Sprouts: The Star of the Show

Step 1: Make the Broth

Boil water with kelp, anchovies, and radish for 15 minutes. Remove kelp and simmer 5 more minutes. Strain and season.

Master the Perfect Bean Sprout Texture

Step 2: Cook the Bean Sprouts

Add rinsed sprouts to broth, cover, and simmer for 5 minutes. Add garlic and chili flakes for deeper flavor.


Step 3: Add Egg and Finish

Lower heat, gently add beaten egg. Let it set slightly, then top with green onion and chili.

Elevate Your Soup with Perfect Toppings

Tips for Serving

  • Serve rice separately for clean soup or simmer together for deeper flavor.
  • Pair with aged kimchi or add toppings like sesame seeds, seaweed flakes.
  • For extra kick, add green chili or salted shrimp to taste.
"Simple ingredients, rich broth, and comforting warmth—this is Korean soul food at its finest."

 More Than Just Soup - It's Korean Soul Food

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