Kongnamul Guk – Bean Sprout Soup

콩나물국
Kongnamulguk is a popular soup that can be eaten hot or cold, depending on the preparation. The most common type is made with an anchovy broth, but some varieties may be made with beef or chicken broth.

Servings: 4

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

2 ounces Dried kelp (Kombu)

4 cups water

Additional Ingredients for Method 2:

1/2 small onion

2 cloves garlic

Optional Ingredients

2 ounces lean beef

1 bunch chives

2 ounces Daikon radish

1 or 2 red or green chili peppers

1 tsp Pure toasted sesame seed oil

seaweed

Procedure

Prep and Cook:

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.

Broth:

Method 1:

Add kelp and anchovies to cold water and soak for 2 hours.

Bring to a slow simmer over low heat.

Simmer for 5 minutes.

Strain the broth and discard solids.

Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.

Method 2:

Roughly chop the onion.

Slice the garlic into thirds from top to bottom.

Place dried anchovies and kelp in a pan and slowly toast over low heat.

Transfer toasted anchovies and kelp to a soup pot, add onion, garlic, and water, then gently heat to a slow simmer over low heat.

Simmer for 5 minutes.

Strain the broth and discard solids.

Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.

Vegetables:

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.

Add garlic, and any or all of the optional ingredients to broth.

Return to simmer and cook for four minutes.

Add bean sprouts, enoki mushrooms, and chili pepper flakes and cook for three more minutes.

Remove from heat, add green onion/scallion and sprinkle with sesame seed.

Serve while hot with sticky rice and kimchi.

Images

Kongnamul with sliced radish and beef


Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/4 of a recipe (13.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

154.05

Calories From Fat (26%)

40.49

Calories From Protein (54%)

83.03

Calories From Carbohydrates (20%)

30.53

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 4.66g

7%

Saturated Fat 0.69g

3%

Monounsaturated Fat 0.89g

Polyunsaturated Fat 2.09g

Trans Fatty Acids 0g

Cholesterol 156mg

52%

Sodium 1379.59mg

57%

Potassium 486.33mg

14%

Total Carbohydrates 8.34g

3%

Fiber 1.36g

5%

Sugar 0.76g

Sugar Alcohols 0g

Net Carbohydrates 6.98g

Protein 22.07g

44%

Vitamin A 189.78IU

4%

Vitamin C 8.92mg

15%

Calcium 301.96mg

30%

Iron 1.96mg

11%

Vitamin E 0.92mg

9%

Vitamin D 24.4IU

6%

Thiamin 0.16mg

11%

Riboflavin 0.08mg

5%

Niacin 4.03mg

20%

Vitamin B6 0.15mg

8%

Folate 105.42mcg

26%

Vitamin B12 2.52mcg

42%

Pantothenic Acid 0.88mg

9%

Vitamin K 75.44mcg

94%

Phosphorus 450.11mg

45%

Magnesium 114.24mg

29%

Zinc 2.18mg

15%

Copper 0.31mg

16%

Manganese 0.63mg

32%

Selenium 1.31mcg

2%

Alcohol 0g

Caffeine 0mg

Water 329.01g

0%

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