Yield: 2 Servings
Short Korean Lesson
- YeonPil (연필) = Pencil
- JiWooGae (지우개) = Eraser
Video Instructions
Main Ingredients
- 2 Handfuls Soybean Sprouts (7 oz)
- 4 Cups Water
- 1 Dried Anchovy Pack (or 6 Dried Anchovies)
- 3 Pieces Kelp (1 x ½ inch)
- 1 Green Onion
- ½ Tbsp Soup Soy Sauce
- 1 tsp Minced Garlic
- ½ tsp Salt
- ¼ tsp Hot Pepper Powder
Directions
Obtain about 2 handfuls (7 oz) of soybean sprouts. Remove any bad parts from both ends and rinse them in cold water.
Add 4 cups of water, the soybean sprouts, 3 pieces of kelp, and 1 dried anchovy pack in a pot.
Cook it covered on medium-high. It is important not to open the lid while it is boiling or you will get bad soybean flavor in your soup.
Meanwhile, chop 1 green onion into ½ inch pieces and mince 1 tsp of garlic.
Once the soup starts to boil, cook for about 5 minutes and then remove the kelp. You may also want remove the anchovies in this step to prevent a strong anchovy flavor in your soup.
Add ½ Tbsp of soup soy sauce, 1 tsp of minced garlic, ½ tsp of salt, and ¼ tsp of hot pepper powder to the soup. Cook for another 5 minutes on medium-high. If you can’t eat spicy food at all, you can skip the hot pepper powder. If you have YounDoo, reduce the amount of soup soy sauce, and add a little bit of YounDoo for extra flavor. 😉
After 5 minutes, add the chopped green onion and cook for 2 more minutes. Then, turn off the heat.
Serve it with cooked rice and other Korean side dishes. Enjoy!
yay! something new for me to try! thank you aeri~~^^
hi! how did you meet your husband?
hi KM,
^^ We were penpals..and when I studied English in USA.. we could meet in person… 🙂
I’m so glad this recipe is here. I have tried others but the taste is not right! Thanks once again Aeri^^
hi aeri,
yesterday, some of my friends visited me and we made buchu mandu(meat lover version but i used pork instead of beef).it turned out so great!And suddenly i thought i fell in love with korean mandu 😛
Could you post some more mandu recipe in the future,plz(and maybe korean steamed bun too)
thank you so much! 🙂
hi katoo,
great.. thanks ^^
I will add it to my list. 🙂
Hi Aeri!
I’m teaching myself to cook Korean food with your recipes!! Thank you so much for all the info you have on your website- I’m loving it!! I’ve lived in Korea for 2 years and it’s so fun to be making the foods that I have learned to love in the restaurants- only homemade! Tonight I made this soup, Tofu JoRim and Zucchini NaMul. Delicious 😛
aloha aeri!
thankyou for this recipe for it is helping my bf’s mother get well. she has a hard time eating because of her illness but this soup she likes very much!
mahalo!
tina 🙂
Hi Aeri! I want to try this recipe by adding kimchi. How would you recommend me doing this? Thanks! 😛
hi Yoonhee,
After you remove the kelp and anchovies, you can add some chopped kimchi and kimchi broth (optional) to the broth.. cook until the soy bean sprout and kimchi are cooked. ^^
I am going to make this today!! Will follow ur steps to the letters 😉
Hello Aeri. I have Mung Bean Sprouts at home and I really want to make this. Can this soup also be made with Mung Bean Sprouts? Oh and also, I don’t have any Kelp at home. Is there a substitute?
Thank you. ^-^
hi Ecclasyas,
Yes, you can use mung bean sprout for this recipe too. If you don’t have kelp you can skip it.. or if you have fish sauce or any Korean stock powder like dashida..You can use it instead a little.. not much….Thanks. 🙂
i don’t have Dried Anchovy pack, Dried Anchovies, kelp , can i use something else?
hi isabel,
Those ingredients are for flavorful flavor of your broth… so if you do not have, you can use Sempio Yondu… or other Korean beef or anchovy stock powder called.. dashida also.
Thanks for the recipe. I made some modifications (I made a broth using kelp+dried anchovies first, and then only boiled the sprouts for just a tiny bit to keep them crispy, and I also added some halved baby bok choy) – but otherwise faithfully followed your recipe and it is wonderful!!!
hi Zalina,
You did a great job. thanks ^^
Hi Aeri,
This is my first time commenting on your site and I’ve been visiting/following your recipes for some time now. I’m Korean and my husband is Chinese. My mom knows all the recipes by heart but if I were to ask her, she wouldn’t have exact measurements for me. Your recipes have helped me get better with my Korean cooking. Thank you! Btw, my husband loved this recipe!
-미라
hi mira,
Nice to meet you. Thank you very much for your first comment..I hope I see your comments on my blog again..hehe Wow, you are a Korean and your husband is a Chinese? That’s cool.. It’s very nice that your husbands likes your Korean food. ^^ Thanks for your message again.
Hey Aeri,
I just wanted to thank you again for all your recipes. I use them often and have many of your recipes saved on my folder. Your instructions are clear and simple to follow. God Bless!
hi BB,
Thanks for your cheerful comment. I needed it.. hehe God bless you too. 🙂