Soybean Sprout Soup with Rice — Kongnamul Guk with Rice
Korean clear soybean sprout soup in a kelp-anchovy broth with garlic, scallion, and chilli, served with a bowl of short-grain rice and a small kimchi side at the table.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Trim root tails from 400g soybean sprouts. Rinse 170g short-grain rice until water runs clear. Finely grate 8 garlic cloves. Thinly slice 2 spring onions and 2 fresh green chillies. Keep 2 whole spring onions for broth. Measure out 1200ml cold water, 240ml water for rice, soy sauce, sesame oil, salt, pepper, and 120g kimchi.
Boil
Combine rinsed rice with 240ml water in a medium saucepan, bring to a boil over high heat, cover, reduce to lowest heat, and cook 12 minutes. Remove from heat and rest covered 5 minutes until tender and water is absorbed.
Simmer 1
Combine 1200ml cold water, 20g dried kelp, 20g dried shiitake, and 2 whole spring onions in a heavy pot. Bring to a gentle simmer over medium heat for 8 minutes. Lift out kelp at 5 minutes and shiitake at 8 minutes. Strain broth through a fine sieve into a clean pot and return to a simmer.
Simmer 2
Stir grated garlic, 20ml soy sauce, 2 tsp salt, and 1 tsp black pepper into the simmering broth over medium heat. Add 400g soybean sprouts, cover, and simmer 5 minutes without lifting the lid to keep sprouts crunchy.
Finish
Uncover the pot, scatter thinly sliced green chilli over sprouts, simmer 30 seconds until just wilted. Drizzle 10ml toasted sesame oil over the soup.
Plate
Ladle soup into two deep bowls, scatter sliced spring onion on top, and serve the rice bowls and kimchi side alongside.
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