Favorite Aunt's Soybean Sprout Soup
June 29, 2019
"Kongnamulguk (Soybean Sprout Soup) is a typical Korean everyday soup."
- 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
Rinse and drain a package of soybean sprouts (500 grams) a few times over. Pick out any rotten sprouts.
Place the soybean sprouts into a pot and add 5½ cups of water.
Add salt, soy sauce, minced garlic, and hot pepper flakes.
Slice half a medium sized onion and put it in the pot.
Add a handful of dried anchovies to a cheesecloth and tie it with kitchen twine. (refer to Note)
Close the lid and bring to a boil over medium heat for about 15 minutes.
When the soup boils over, open the lid and stir the soup with a spoon.
Lower the heat and cook another 25 minutes.
Add green onions and sesame oil.
Turn off the heat. Remove the cheesecloth and toss.
Grind roasted sesame seeds in a grinder.
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.