Favorite Aunt's Soybean Sprout Soup

Prep Time
Cook Time
Ready In

"Kongnamulguk (Soybean Sprout Soup) is a typical Korean everyday soup."

Original recipe yields 4 servings


  • Serving Size: 1 (484.5 g)
  • Calories 98.2
  • Total Fat - 2.6 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 12.8 mg
  • Sodium - 1039.3 mg
  • Total Carbohydrate - 12.8 g
  • Dietary Fiber - 4.9 g
  • Sugars - 3.3 g
  • Protein - 8.6 g
  • Calcium - 100.7 mg
  • Iron - 2.4 mg
  • Vitamin C - 98.3 mg
  • Thiamin - 0.2 mg

Step 1

Rinse and drain a package of soybean sprouts (500 grams) a few times over. Pick out any rotten sprouts.

Step 2

Place the soybean sprouts into a pot and add 5½ cups of water.

Step 3

Add salt, soy sauce, minced garlic, and hot pepper flakes.

Step 4

Slice half a medium sized onion and put it in the pot.

Step 5

Add a handful of dried anchovies to a cheesecloth and tie it with kitchen twine. (refer to Note)

Step 6

Close the lid and bring to a boil over medium heat for about 15 minutes.

Step 7

When the soup boils over, open the lid and stir the soup with a spoon.

Step 8

Lower the heat and cook another 25 minutes.

Step 9

Add green onions and sesame oil.

Step 10

Turn off the heat. Remove the cheesecloth and toss.

Step 11

Grind roasted sesame seeds in a grinder.

Step 12

Place the soup in bowls and sprinkle with sesame seed powder on top, just before serving.

NOTE: The anchovies will later be removed and they won't be eaten. They are added to soup while cooking to add flavor.

Tips & Variations

No special items needed.


dienia b

Light tasty used canned sprouts used more soy sauce,and hot sesame oil

review by:
(8 Jul 2019)