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

Cooking tips 💡

• Kongnamul-guk is not like gomtang, where longer simmering deepens the flavor. Overcooking makes the sprouts tough and leaches flavor, so it must be cooked quickly and briefly.
• Use soup soy sauce only as a secondary ingredient for depth of flavor and color. The main seasoning should be salt (or seasoned salt) for a clean, clear broth.
• When preparing large batches in advance, like in restaurants, keep the bean sprouts separate or maintain the broth at a warm, not boiling, temperature to preserve crispness.
• Optionally, you can add salted shrimp, use broth from a stock pack, or add squid to transform it into a hearty kongnamul-haejangguk (hangover soup) style.

Recommended for 🙋

• ⭐Those who find it difficult to achieve the deep, refreshing flavor of restaurant kongnamul-guk at home.
• ⭐Those who enjoy clear soup dishes with a crisp, chewy texture.
• ⭐Those who want a clean hangover cure with minimal ingredients and time after a night of heavy drinking.