Korean Soybean Sprout Soup (콩나물 국, KongNaMul Guk) | Aeri's Kitchen

tofu

🥗Healthier: tempeh

💰Cheaper: cooked chickpeas

Tempeh offers a similar texture and is high in protein.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

Remove any bad parts from both ends of the soybean sprouts and rinse them in cold water.

Add 4 cups of water, soybean sprouts, 1 dried anchovy pack, and 3 pieces of kelp into a pot.

Cook covered on medium-high heat.

Once the soup starts to boil, cook for about 5 minutes and then remove the anchovies if you don't want a strong flavor.

Add the seasoning ingredients and cook for another 5 minutes on medium-high.

Add the chopped green onions and cook for 2 more minutes.

Turn off the heat and serve with cooked rice and other Korean side dishes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens