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Bean Sprout Soup (Kongnamul Guk in Korean)

Published November 22nd, 2006 in Soup and Stew and Vegetarian. 6 Comments
Bean sprouts soup on the magazine

Did you enjoy the Soju party last night? :D Or are you planning to have one on the weekend? Either way, here is one good and simple recipe for people who have or will have a hang over.

Apparently, Bean Sprout soup helps people recover from a hangover quickly. If I reword it using chemical terms, here it is. “The roots of the sprouts have lots of asparagine which reduces the acetaldehyde, that is formed after drinking alcohol.” Bean sprout soup is also good for recovering from a cold, because it has lots of vitamin C. I could feel my body getting warmer after having this soup. What is more, it is really cheap to make. (If you buy 1 pack of sprouts which is about 1000 won - US $1, you can make soup for 6 people) So it is very popular soup on a regular menu.

Ingredients for 3 people - Though if you have bad hang over, it is just right for 1 day care worth. ;)
(Expected preparation time - 3 minutes, Cooking time - less than 10 minutes)

  • Sprouts 2 fistfuls
  • 10 dried anchovies (for broth)
  • Dried kelp 10×10 cm size (for broth)
  • Squashed garlic 1/2 tsp
  • 1 green chili
  • Salt 1tsp
  • Water 6 cups

Preparation

  1. Rinse the sprouts in cold water and discard any bad beans.Ingredients for bean sprout soup and boiling
  2. Make a long cut in the middle of the chili and wash out the seeds in cold water (Make sure you don’t touch them. Scrub it out with a spoon or knife, if it is necessary. It makes you sting all night if you touch the seeds.) Then thin slice it.

Cooking

  1. Pour the water into the pot and add the kelp and anchovies.
  2. Boil it.
  3. When it boils, take out the kelp and anchovies. (You can discard them.)
  4. Add the sprouts and boil it for 1 minute.
  5. Add the garlic, salt, and chili.
Boiling sprouts soup

6. In 30 seconds, serve it in a bowl.

bean sprouts soup

For your curiosity, this is the sprouts pack, I am using.

Bean sprouts

By the way, don’t confuse these with green bean sprouts (Sukju in Korean). I saw some foreigners misusing green bean sprouts, instead of bean sprouts (Kongnamul). Read the label right, it looks very similar from the outside.

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