Kongnamul Guk (Soybean Sprout Soup)
A clean, clear soup of soybean sprouts, garlic, and scallion. Everyday comfort with sodium kept low.
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Join HomecookedIngredients
- 300 g Bean sprouts
- 3 cloves Garlic
- 2 Scallions
- ½ tsp Salt
- 1 Kombu (dried kelp) (optional)
- 1 tsp Gochugaru (optional)
Method
- Simmer the kombu in water for 10 minutes to make a light broth, then remove it.
- Grate the garlic and slice the scallions.
- Add the soybean sprouts and garlic to the broth, cover, and simmer until tender, 6 minutes.
- Season with the salt and gochugaru and finish with the scallions.
About Kongnamul Guk (Soybean Sprout Soup)
Kongnamul Guk (Soybean Sprout Soup) is a Korean lunch or dinner that comes together in about 20 minutes and serves 4.
Kongnamul Guk (Soybean Sprout Soup): frequently asked questions
Is Kongnamul Guk (Soybean Sprout Soup) gluten-free?
Based on its ingredients, Kongnamul Guk (Soybean Sprout Soup) has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Kongnamul Guk (Soybean Sprout Soup) take to make?
About 20 minutes start to finish, but only around 3 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Kongnamul Guk (Soybean Sprout Soup)?
The core ingredients are essential, but you can leave out kombu (dried kelp), gochugaru — they're optional and mainly there for extra flavor or finish.
How many servings does Kongnamul Guk (Soybean Sprout Soup) make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.