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Kongnamul guk in a white bowl on white tablecloth.

Kongnamul Guk (Korean Soybean Sprout Soup)

5 from 2 votes
Course: Soup, Side Dish
Cuisine: Asian, Korean
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 small bowls or 2 large
Calories: 34kcal
Author: Kelly
Cost: $0.64 per small bowl
Soybean sprout soup, or kongnamul guk, is enjoyed year-round in Korea because of its simplicity. This light soup makes the perfect side to any Asian meal.
Print Recipe


  • 3 cups water
  • 1 piece dried kombu (*optional)
  • 2 tbsp vegan fish sauce (see Note 1 for substitution)
  • 2 cloves garlic, minced or pressed
  • 3 cups soy bean sprouts (approx. 1/2 lb)
  • 1 tsp gochugaru
  • 1 scallion, diced
  • 1 tsp toasted sesame seeds
  • salt (to taste)


  • Add water and kombu to a small stockpot on medium-low heat. Cook for 15 minutes, making sure the water never goes above a bare simmer.
  • Remove the kombu and turn the heat up to high. Add the vegan fish sauce, garlic, soy bean sprouts, and gochugaru.
  • Cover and bring to a boil, then turn heat down to medium and continue to boil for 15 minutes.
  • Turn off the heat and rest for 10 minutes. Add salt to taste.
  • Ladle into bowls and top with scallions and sesame seeds.


  1. If you don't have veggie fish sauce, feel free to substitute with 1 tbsp soy sauce + salt to taste.


Calories: 34kcal | Carbohydrates: 6g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 456mg | Potassium: 139mg | Fiber: 2g | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 1mg