Kongnamul Guk (Bean Sprout Soup)
A bright, comforting Korean bean sprout soup that’s clean, fragrant, and quick to make. Tender sprouts in a clear savory broth finish with garlic, scallion, and a drizzle of sesame oil for a simple, restorative bowl.
1 lb soybean sprouts
8 cup water
1 dried kelp, 4x4 inch piece
6 dried anchovy, heads removed
8 oz tofu, soft, cubed
3 clove garlic, minced
2 stalk scallion, thinly sliced
1 tbsp soy sauce
1 tsp sesame oil
1 tsp kosher salt
1 tsp gochugaru
1 pinch black pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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