This Man's Cook's Soybean Sprout Gukbap

• soybean sprouts 440g
• radish 400g
• kelp 20g
• dried anchovies 50g
• squid 1 piece
• green onion as needed
• green chili pepper as needed
• kimchi as needed
• rice half bowl
• minced garlic 1/2 teaspoon
• red pepper powder 1/3 teaspoon
• sesame salt 1 teaspoon
• shrimp paste 1/2 spoon
• water 3L

Recipe 🍳

Cooking tips 💡

• Use short, plump soybean sprouts specifically meant for gukbap—longer ones tend to be tough and less crisp.
• Store the blanched sprouts and broth chilled; this ensures consistent, restaurant-quality crispness each time you serve.
• Keep the anchovy heads intact—they contribute to the refreshing flavor; only remove the bitter inner organs cleanly.

Recommended for 🙋

• ⭐Those needing a refreshing, clean-tasting hangover soup.
• ⭐People who want authentic, consistently crisp soybean sprout texture without chewiness.
• ⭐Home cooks aiming to recreate the deep umami flavor of famous restaurant-style gukbap.