Soybean sprout Guk (콩나물 국) is the most common daily soup in Korea. Since it is very quick and simple to make, and the flavor is mild, it is popular as a Korean breakfast soup. Korean people say that it is also good for a hangover, but I cannot attest to that. There are different versions of soybean sprout soup; this recipe is a basic version. Try it someday.
Yield: 2 Servings
Short Korean Lesson
- YeonPil (연필) = Pencil
- JiWooGae (지우개) = Eraser
- 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
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!