Korean Bean Sprout Soup (Kongnamul Gook)

This bean sprout soup recipe is simple to pull together and very flavorful. You can leave out the red pepper powder if you don’t want the heat, although it adds a good deal of flavor if you do use it. Also, while it calls for soybean sprouts, I used freshly sprouted mung bean sprouts (aka, about the only late winter, early spring gardening we get to engage in here), and it came out great.


3 cups soybean (or mung) sprouts, washed
6 cups vegetable broth, or water
2 cloves garlic, minced
2 Tablespoons soy sauce
1 Tablespoon sesame oil
2 Tablespoons minced onion
1 Tablespoon Korean red pepper powder (kochukaru), optional


Saute garlic and onion in sesame oil and soy sauce over medium heat for a couple of minutes. Add the sprouts and broth and bring to a boil, then reduce heat to a simmer and cook for 25-30 minutes.

If you’re using the red pepper powder in this soup recipe, add it in during the last 5 minutes of cooking. This can also be garnished with scallions or chives, if you have them.

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