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Kimchi Kongnamul Guk (Soybean Sprout Soup)
As with kongnamul guk, this soup is best with an anchovy broth base. You can use beef broth instead if you desire. To make beef broth, merely sauté thinly sliced, bite sized beef until all the pieces turn brown.
This soup will taste best if your kimchi is sour and completely fermented. The juice from the kimchi adds so much taste to the broth, if offered.
In some cases, I use saeujeot (salted shrimp). The kimchi and its juice includes saltiness, so you just require a little bit of extra spices.
Serve it independently, or over the rice to make gukbap (국밥), a soup with rice in it.
More Korean soup dishes.
15 Korean Soup Recipes.
Kimchi Kongnamul Guk (Soybean Sprout Soup)
Kimchi kognamul guk (김치 콩나물국) is another typical every day soup in Korean homes. Its a variation of kongnamul guk which is made with kongnamul (soybean sprouts), a staple Korean vegetable.
Kongnamul guk is among the most typical every day soups in Korean houses. Soybean sprouts is high in B vitamins, vitamin C and protein. This describes why kongnamul guk is a popular house solution for common colds and hangovers in Korea.
The addition of kimchi takes the soup to another level with a spicy kick thats great enough to clear your sinuses. When my kids were growing up, I made this soup for them when they had a cold, simply like my mom did when I was maturing.
When she feels under the weather condition, this soup is my childs favorite soup. Absolutely nothing beats it on cold days! Its certainly a household preferred!
Kimchi Kongnamul Guk (Soybean Sprout Soup)
Released 10/14/2022. Upgraded 11/19/2019
This soup is a variation of kongnamul guk thats made with kimchi. Its tasty with a nice spicy kick!.
Kimchi Kongnamul Guk (Soybean Sprout Soup)
Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi).
Kimchi Kongnamul Guk (Soybean Sprout Soup)
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Kimchi Kongnamul Guk (Soybean Sprout Soup)
Soup.
Servings: 4.
Print Recipe.
This recipe was originally published in January 2013. Ive upgraded it here with new images, more information and small changes to the dish.
Kongnamul guk is one of the most common every day soups in Korean houses. This soup is my childs favorite soup when she feels under the weather condition. As with kongnamul guk, this soup is finest with an anchovy broth base. This soup will taste finest if your kimchi is fully fermented and sour. Include the sliced up kimchi, kimchi juice, gochugaru, and the soup soy sauce (or saeujeot, salted shrimp) to the anchovy broth.
Slice the kimchi into about 1/2-inch thick strips. Add the sliced kimchi, kimchi juice, gochugaru, and the soup soy sauce (or saeujeot, salted shrimp) to the anchovy broth. Prepare over medium high heat till the kimchi turns translucent, about 5 minutes.
