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kongnamul guk (spicy soybean sprout soup)
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5 from 2 votes

Kongnamul Guk (Korean Soybean Sprout Soup)

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.
Prep: 5 mins
Cook: 40 mins
Total: 45 mins
Course: Side Dish, Soup
Cuisine: Asian, Korean
Servings: 4 small bowls or 2 large
Calories: 39kcal
Cost: $0.64


  • 3 cups water 720g
  • 1 piece dried kombu 20g *optional
  • 2 tbsp vegan fish sauce 30g; see Note 1 for substitutions
  • 2 cloves garlic, minced or pressed 10g
  • 3 cups soy bean sprouts 1/2 lb or 230g
  • 1 tsp gochugaru 3g
  • 1 scallion, diced
  • 1 tsp toasted sesame seeds 3g
  • 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.