Recipes: Kong Guk - Bean Sprout Soup
Ingredients
1/2 pound soy bean sprouts
6 cloves garlic
1/2 teaspoon salt
2 spring onions or scallions
1/2 bunch enoki mushrooms
1/2 teaspoon coarse ground red chili pepper
Toasted sesame seeds
Broth:
8 to 10 dried anchovies
Dried kelp (Kombu)
4 cups water
Optional Ingredients
2 ounces lean beef
1 bunch chives
2 ounces Daikon radish
1 or 2 green chili peppers
1 teaspoon Pure toasted sesame seed oil
Prepare Optional ingredients if desired:
Slice beef and/or radish as thinly as possible.
Note: Partially freezing the beef will make it easier to slice.
Prep and Cook:
Wash bean sprouts and remove any remaining roots.
Cut scallion/onion into 1/2 inch sections with a diagonal cut.
Slice garlic cloves in half from top to bottom.
In a large pot, add salt, anchovies, and dried kelp to water and bring to a full boil over high heat. Remove anchovies and kelp from broth and discard.
Add garlic, and any or all of the optional ingredients to
pot.
Return to boil, reduce heat to medium and cook for two minutes.
Add bean sprouts, enoki mushrooms, and chili pepper flakes and cook for one more minute.
Remove from heat, add green onion/scallion and sprinkle with sesame
seed.
Serve while hot with sticky rice and kimchi.
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