Soybean sprout soup (kongnamulguk: )

video description

Rating: 4.0; Vote: 1

How to make soybean sprout soup, both spicy and non-spicy versions. Spicy version Ingredients: 1 package of soybean sprouts (500 grams, water, salt, soy sauce, hot pepper flakes, onion, garlic, green onion, dried anchovies, roasted sesame seeds, and sesame oil. Directions: 1. Rinse and drain a package of soybean sprouts (500 grams) a few times over. Pick out any rotten sprouts. 2. Put the soybean sprouts into a pot and add 5 cups of water. 3. Add 1 ts salt, 1 ts soy sauce, 2 cloves of minced garlic, tbs of hot pepper flakes. 4. Slice half a medium sized onion and put it in the pot. 5. Add a handful of dried anchovies (about 7 large dried anchovies) after removing the intestines. tip: this is going to be taken out later, we won't eat it 6. Close the lid and bring to a boil over medium heat for about 15 minutes. 7. When the soup boils over, open the lid and stir the soup with a spoon. 8. Lower the heat and cook another 25 minutes. 9. Add 2 chopped green onions and 1 or 2 ts of sesame oil. 10. Turn off the heat. 11. Grind roasted sesame seeds in a grinder. 12. Put the soup in a bowl and sprinkle some sesame seed powder on top, just before serving. Non-spicy vegetarian version Ingredients: 1 package of soybean sprouts (500 grams, water, salt, kelp, garlic, green onion, onion, roastedsesame seeds, and sesame oil. Directions: 1. Rinse and drain a package of soybean sprouts (500 grams) a few times over. Pick out any rotten sprouts. 2. Put the soybean sprouts into a pot and add 5 cups of water. 3. Add 1 ts salt, cup worth of kelp, and 2 cloves of minced garlic. 4. Slice half a medium sized onion and put it in the pot. 5. Close the lid and bring to a boil over medium heat for about 15 minutes. 6. When the soup boils over, open the lid and stir it with a spoon. 7. Lower the heat and simmer another 25 minutes. 8. Take the kelp out of the soup. 9. Add 2 chopped green onions and 1 or 2 ts of sesame oil. 10. Turn off the heat. 11. Grind roasted sesame seeds in a grinder. 12. Put the soup in a bowl and sprinkle some sesame seed powder on top, just before serving.
Date: 2020-08-19

← Maangchi meetup in LA!

Spicy stir-fried fish cake side dish (uhmook bokkeum: ) →

Related videos

Chicago’s Most Talked About New Restaurant Has A Surprising Menu

• Eater

Gordon Ramsay vs Tilly Ramsay The ULTIMATE Battle (Feat. Fabio & Owen Han) - Idiot Sandwich

• Gordon Ramsay

Why peanut allergies are plummeting

• Adam Ragusea

How One Farm Raises the Rarest, Most Expensive Mollusk in America Vendors

• Eater

We cooked with these. No way this worked

• Sam the Cooking Guy

Soft CINNAMON ROLLS for 2 small batch Recipe for 2 people

• Simply Mama Cooks

Comments and reviews: 8

Nonilinka
Hi Maangchi, I love your recipes and already tried many of them. I live with my son, but he's not a fan of something new and since korean food is so far away from ours I let him be: D I always cook some of your recipes when my mom visits. She loves it just like I do. And I think I am addicted to your videos. But I have a question. May I use mung bean sprouts just like soy bean sprouts? Well, in our city is not easy (more like it's impossible) to buy soy bean sprouts or any kind of sprouts and also soy beans for sprout. I tried to grow my regular soy beans, but it didn't turn out good. But I grew some mung bean sprouts and I was wondering if I can use it to make a soup like with soy bean sprouts? Thank you!
reply

Salty
Maangchi, I made this soup today, using dried shiitake mushrooms instead of anchovies. It is absolutely delicious and perfect for my upset stomach. Thank you!
Im also testing a few small-batch kimchi recipes today: eggplant, Napa cabbage, regular cabbage, soy bean sprout. Thank you for inspiring me to eat healthful, beautiful fermented foods! My health is improving.
reply

Save
Hi, Maangchi. Lately, I have been watching your videos and I like that, even though you have explained a couple of things in the older videos, you take your time to do it again for the newest audience. It is good to keep pointing out these little tricks: 3
reply

Tech
Two questions: Will the taste still be the same if I make it with mung bean sprout? Two can I make the spicy version without anchovies? If not, what can I add instead of anchovies? Please do let me know. Thanks in advance.
reply

Linda
Maangchi, I really appreciate vegetarian versions of your recipes. . Please show us more. There is a HUGE vegan community out there. I am still buying your books. It's good to know how to cook everything.
reply

Moon
Maangchi dominates how to make korean dish niche.
Ive been searching for different types of korean dish and every time I search for a recipe. Maangchi shows up as #1.
Way to go!
reply

Ray
Does the addition of the dried anchovies and/or kelp cause a fishy taste? Cause I would love to make this recipe but I don't really like any seafood.
reply

Seren
Maangchi can I still make the Vegetarian version but also make it very Spicy too like the first version without the anchovies?
reply

Add a review, comment