Baek Jong-won's Kongnamul Haejangguk (Bean Sprout Hangover Soup)
A traditional Jeonju-style kongnamul haejangguk served with a rich broth made from dried pollack heads and onions, topped with crisp bean sprouts and squid garnish, and accompanied by a poached egg.
Ingredients needed 3 servings
Recipe
Cooking tips
- Washing the onion thoroughly and adding it with the peel to the broth will give the soup a appetizing brown color and effectively remove any unwanted odors.
- To keep the bean sprouts crisp and prevent them from becoming tough, add them to the boiling broth and remove them as soon as it comes back to a rolling boil.
- Lightly greasing the inside of the ramekin with sesame oil before adding the egg will prevent it from sticking, allowing for easy removal of the poached egg.
- To perfectly replicate the deep flavor found in restaurant dishes, using MSG and anchovy flavored seasoning in the recommended proportions is key.
Recommended for
- Those looking for the perfect hangover soup to refresh and cleanse after heavy drinking.
- Those who want to replicate the deep, savory flavor of Jeonju-style kongnamul gukbap at home.
- Those who want to properly enjoy the classic combination of crisp bean sprouts and savory, runny-yolked poached eggs.
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