Baek Jong-won's Kongnamul Haejangguk (Bean Sprout Hangover Soup)

Name: Baek Jong-won's Kongnamul Haejangguk (Bean Sprout Hangover Soup)
Cook time: 80 min
Total time: 80 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 bag bean sprouts; 1 squid; 2 eggs; 3 dried pollack heads; 1/2 onion; 2 sheets dried kelp (dashima); 1/2 green onion; 2 Cheongyang peppers; 3 tbsp soup soy sauce; Approx. 2/3 tbsp MSG (Miwon); Approx. 2/3 tbsp anchovy flavored seasoning (Dashida); 1 tbsp minced garlic; A little red pepper flakes; A little shredded seaweed (gim); Approx. 3L water

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.

80 min Difficulty Normal Soups & stews

Main ingredients

Bean sproutsSquidEggsDried pollack heads

Ingredients needed 3 servings

1 bag bean sprouts
1 squid
2 eggs
3 dried pollack heads
1/2 onion

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Bean sprouts Squid Eggs Dried pollack heads

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2 sheets dried kelp (dashima)

1/2 green onion

2 Cheongyang peppers

3 tbsp soup soy sauce

Approx. 2/3 tbsp MSG (Miwon)

Approx. 2/3 tbsp anchovy flavored seasoning (Dashida)

1 tbsp minced garlic

A little red pepper flakes

A little shredded seaweed (gim)

Approx. 3L water

Recipe

Lightly rinse the dried pollack heads under running water. Cut the onion in half, keeping the peel on, after washing it thoroughly to remove impurities and add color to the broth.
Pour about 3L of water into a pot, add the dried pollack heads, onion, and two palm-sized sheets of dried kelp. Bring to a boil over high heat, then reduce to a simmer for about 1 hour to create a rich broth.
While the broth is simmering, finely chop the Cheongyang peppers and green onion for garnish, and wash the squid under running water.
Add the prepared squid to the boiling pollack broth and blanch briefly. Remove the squid, chop it into bite-sized pieces for garnish, and set aside.
Strain all the solids (dried pollack heads, onion, kelp) from the rich broth to create a clean soup base.
Add 3 tbsp of soup soy sauce, 2/3 tbsp MSG, and 2/3 tbsp anchovy flavored seasoning to the clarified broth to achieve the deep umami flavor and basic seasoning characteristic of restaurant-style dishes.
Bring the broth back to a strong boil, add the bean sprouts, and as soon as it boils again, immediately remove the bean sprouts to let them cook in residual heat.
Lightly grease a small bowl or ramekin with sesame oil, crack an egg into it, and then gently place it in the simmering broth pot to poach. Cook over medium-low heat until the egg white is set but the yolk is still runny.
In a ttukbaegi (earthenware pot), place rice at the bottom. Top with the blanched bean sprouts, chopped squid, green onion, Cheongyang peppers, minced garlic, and red pepper flakes. Pour the hot broth over the ingredients and bring to a boil. Finish by topping the cooked soup with the poached egg and shredded seaweed.

Simmer dried pollack heads, kelp, and onion halves with peels in water for 1 hour to create a rich broth.
Blanch and chop squid in the broth. Strain the broth, then add soup soy sauce and seasonings (MSG, Dashida) for umami.
Lightly blanch bean sprouts in the broth and set aside. Assemble ingredients in a ttukbaegi, pour broth over, and boil. Serve with a poached egg.

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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Baek Jong-won's Kongnamul Haejangguk (Bean Sprout Hangover Soup)

Main ingredients 🥩

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Ingredients needed 🛒3 servings