10 Minute Korean Bean Sprout Soup 콩나물국
Ready in just 10 minutes, this Korean Bean Sprout Soup, or 콩나물국 works for literally anything, from quick breakfasts to sick days comfort meals. This everyday Korean soup is highly nutritious, packed with protein and fiber, and so easy on your gut. Made with crisp soybean sprouts in clean, garlicky dashi broth with a touch of heat, it warms you right up with a simple, familiar way. It’s the perfect pairing with myKimchi Tuna Stew for lunch!
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Korean Bean Sprout Soup 콩나물국
Honestly, what pairs better with spicy food than something light and soothing? Today, I’m making a super simple bean sprout soup, also known as 콩나물국 (kongnamul-guk), to enjoy with my Spicy Kimchi Tuna Stew for lunch. I can’t get over how easy it is to make at home! Plus, I feel like I always have these ingredients anyways in the fridge. It’s the perfect last-minute soup.
When I was in Seoul, I often saw this soup as a part of a meal set in restaurants. For Korean people, this soup is a comfort food for any occasion. It’s a super common side soup for dinner at home, but also a sick-day remedy and hangover cure. This recipe was on my mind the moment I found some soybean sprout at our local Korean supermarket!
Kongnamul-Guk Ingredients
- 2-3 stalks green onion chopped, separate white and green parts
- 1 tsp Sesame oil
- 2 cups dashi stock
- 200 g bean sprouts about 1 bag
- 3-4 cloves garlic
- 1 tbsp fish sauce
- 1 tsp Korean red chili flakes
Sauteed Green Onions
Sautéing green onions is a simple first step for this soup that doubles the aroma in the broth. It’s a step you absolutely can’t skip! Cooking the white parts in oil softens their sharpness and brings out a gentle sweetness. That onion-y fragrance is released and infused into the broth and sets the base flavor. Since all the other ingredient are high in water content, this is an easy way to add some flavor dimensions to the soup. That way, it won’t taste watery or bland.
Soy Bean Sprouts
Soy bean sprouts are a simple, everyday superfood in Korean cuisine. They’re high in water content, fiber, plant-based proteins, and vitamins and antioxidants like B1, B6, and folate. Since they also have asparagine, they’re often eaten as hangover recovery food. They’re super nutrient dense, yet low in calories and super easy to digest.
This simple soup might be the most comforting way to eat these soy bean sprouts. They have a natural nutty sweetness, and that refreshing flavor melts into the soup. The bean sprouts should be cooked until tender, but still have that bit of a crunch. You’re more likely to find mung bean sprouts in your local supermarket, but that’s also a perfectly fine replacement for this recipe.
Umami Dashi Base
The soup is finished with dashi broth, plus some flavor boosts: garlic, fish sauce, and gochugaru. The garlic and fish sauce enhances the umami already in the dashi broth, and gives a great contrast to the sweetness of the sprouts. Then, add a little Korean Chili Flakes for some warmth. The result? A warm, umami-packed soup that warms you from the inside out.
If you love spicy, you can also add some extra chili flakes! If you’re looking for a fully vegetarian version, I’d suggest using mushroom powder instead of fish sauce, and replacing the dashi base with a kombu or mushroom based broth.
Instructions
- Heat a small pot over medium heat and add sesame oil. Add the white parts of the green onion and sauté for 1 to 2 minutes, just until softened and fragrant. Do not let them brown.
- Pour in the dashi stock and bring it to a gentle simmer, about 3 to 5 minutes.
- Once the soup is simmering, add the bean sprouts and cook for 2 to 3 minutes, just until tender but still slightly crisp.
- Season with garlic, fish sauce, and red chili flakes. Stir and let the soup simmer for another 1 to 2 minutes so the flavors come together.
- Taste and adjust seasoning if needed, then add the green parts of the green onion, turn off the heat, and serve hot.
Quick Korean Main Dishes To Enjoy with Bean Sprout Soup
Korean Bean Sprout Soup 콩나물국
By Tiffy Cooks
Ingredients
- 2-3 stalks green onion chopped, separate white and green parts
- 1 tsp Sesame oil
- 2 cups dashi stock
- 200 g bean sprouts about 1 bag
- 3-4 cloves garlic
- 1 tbsp fish sauce
- 1 tsp Korean red chili flakes
Instructions
- Heat a small pot over medium heat and add sesame oil. Add the white parts of the green onion and sauté for 1 to 2 minutes, just until softened and fragrant. Do not let them brown.
- Pour in the dashi stock and bring it to a gentle simmer, about 3 to 5 minutes.
- Once the soup is simmering, add the bean sprouts and cook for 2 to 3 minutes, just until tender but still slightly crisp.
- Season with garlic, fish sauce, and red chili flakes. Stir and let the soup simmer for another 1 to 2 minutes so the flavors come together.
- Taste and adjust seasoning if needed, then finish with the green parts of the green onion and serve hot.
