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.
Servings: 4 small bowls or 2 large
- 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.