Got Soybean Sprouts? Simmer a Pot of Anchovy Kongnamul-guk
This page contains Coupang Partners affiliate links; the operator may earn a commission.
Key Takeaway
With 230 g of soybean sprouts, you can simmer kongnamul-guk for 4 in about 25 minutes. Steep the anchovy broth for 10 minutes first, then add the sprouts last and boil only 4 to 5 minutes to keep them crunchy.
How do you cook it with the sprouts you have, and how much do you need?
This makes 4 servings. Season it at the end, once the sprouts are cooked.
Measurements: a tablespoon here means one level ordinary Korean table spoon (about 15 ml), and a teaspoon means one teaspoon (about 5 ml).
| Ingredient | Amount | Notes |
|---|---|---|
| Soybean sprouts | 230 g | Rinse and skim off the husks |
| Medium dried anchovies for broth | 6 to 8 | Remove the guts |
| Water | 1,400 ml | 8 cups in a 180 ml paper cup |
| Garlic | 1 clove | Slice thinly or mince |
| Green onion | 1 stalk | Slice into small rounds |
| Salt | 1 teaspoon | Taste, then add 1/4 teaspoon at a time |
| Black pepper (optional) | 1/8 teaspoon |
How do you simmer it step by step?
- Put 1,400 ml of water, the gutted anchovies, and the garlic in a pot and bring to a boil without a lid. Once it starts boiling, lower to medium-high heat and boil 10 minutes more.
- Take out the anchovies and garlic. Rinse the soybean sprouts in cold water two or three times and discard the husks that float to the top.
- Add the sprouts and 1 teaspoon of salt to the broth, cover, and bring to a boil. Once it boils, cook 4 to 5 minutes more over medium-high heat, and don't lift the lid during that time.
- Lift the lid, scoop up some broth, and taste. If it is bland, add salt 1/4 teaspoon at a time, and if you are using pepper, add 1/8 teaspoon now. Add the green onion and turn off the heat.
What should you watch out for so it doesn't go wrong?
- If you lift the lid while the sprouts are boiling, a raw-bean smell stays in the broth. Leave it alone for the 4 to 5 minutes.
- The longer you boil, the softer the sprouts get, so don't go past 4 to 5 minutes.
- Anchovy guts can taste bitter. Press at the head, split the body open, and pull out the black part.
- Don't add a lot of salt at once. Start with 1 teaspoon, taste, then add 1/4 teaspoon at a time.
Should you season with salt or salted shrimp?
Salt is the standard. Salted shrimp (saeu-jeot) is said to make the broth taste cleaner, so if you have it at home you can use it in place of salt. Its saltiness varies by product, so put in just 1 teaspoon, taste, and add more as needed. If you have a shrimp allergy, season with salt.
How do you store leftover soup?
Divide it into shallow containers in portions you'll eat in one sitting and refrigerate within 2 hours. When you eat it again, heat the broth first, then boil it only briefly so the sprouts don't fall apart.
Frequently Asked Questions
What can I use for the broth if I don't have anchovies?
Some households simmer it with water alone. The amounts here are based on anchovy broth, though, so if you leave the anchovies out, start with just 1/2 teaspoon of salt, taste, and add more.
The soybean sprouts taste fishy. What should I do?
If you lift the lid before the sprouts are cooked, a raw-bean smell can stay in the broth. If it tastes bitter, the cause may be anchovies whose guts weren't removed.
How do I adjust the amounts to make just 2 servings?
Halve everything: 115 g of sprouts, 700 ml of water, 3 to 4 anchovies, and half the garlic and green onion. Start with 1/2 teaspoon of salt and add more as you taste.
Sources & Verification Date
- Reference for kongnamul-guk ratios and method · Verified
- Ministry of Food and Drug Safety: Food poisoning prevention guide · Verified
All materials have been verified from official announcements and may have changed since verification.