Kongnamul Guk

Kongnamul guk is Korea's gentle, nourishing soybean sprout soup: crisp sprouts simmered in a clean anchovy broth with garlic and sesame. It is light, soothing, and the classic remedy after a long night — comfort in a bowl.

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Servings

4 servings

Calories

150

Ingredients

• 300 g soybean sprouts
• 1 litre water
• 2 dried anchovies (or 1 teaspoon anchovy stock powder)
• 3 garlic cloves, minced
• 1 spring onion, chopped
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 dried chilli (optional)
• Steamed rice, to serve

Instructions

1. Rinse the soybean sprouts well and pick out any brown husks.
2. Bring the water to a boil with the anchovies and dried chilli, then simmer for 5 minutes.
3. Remove the anchovies and chilli, then add the sprouts and garlic.
4. Cover and cook for 8 to 10 minutes without lifting the lid — this keeps the sprouts from smelling fishy.
5. Season with soy sauce, salt, and pepper, and simmer for 2 more minutes.
6. Ladle into bowls, drizzle with sesame oil, and scatter over the spring onion.

Pro tips

• Never lift the lid while the sprouts cook — the trapped steam keeps the soup sweet.
• Do not overcook the sprouts; they should stay crisp-tender.
• A splash of fish sauce adds depth if you want a stronger flavor.

Frequently asked questions