AI-generated imageKorean Soybean Sprout Rice Soup (Kongnamul Gukbap), 4 Servings
Warm Korean rice soup with soybean sprouts. The original Korean Food Promotion Institute recipe is adapted to serve with fully cooked eggs.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse 180g soybean sprouts, discard spoiled parts and finely chop 30g scallions.
- 02
Bring 6 cups water and sprouts to a boil, then simmer about 10 minutes until the sprouts are thoroughly cooked.
- 03
Add 2 tbsp soup soy sauce and 1 tbsp minced garlic, then cook about 3 minutes more. Reduce soy sauce if using salted shrimp.
- 04
If using eggs, boil them in advance until both whites and yolks are completely firm; peel.
- 05
Divide 1 cup hot rice into each of four bowls, ladle over hot soup, and garnish with scallions and optional cooked egg, seaweed and chili.
- 06
Refrigerate leftovers in shallow containers within two hours; use within 3–4 days or freeze, and reheat to 74°C.
Helpful source links
Before you cook
Cook sprouts fully and eggs until firm. Check soybean, shellfish and egg allergens; refrigerate rice and soup promptly.
Allergens: 콩나물·국간장: 대두 / soybean sprouts and soy sauce: soy / 豆もやし・しょうゆ:大豆, 국간장에 밀 함유 가능 / soup soy sauce may contain wheat / しょうゆに小麦の可能性, 선택한 달걀·새우젓: 달걀·갑각류 / optional egg and shrimp allergens / 任意の卵とエビ
Image & source credits
AI-generated image.
Easy meals, made simple
Tuna and Stir-Fried Kimchi Rice Balls (6 Pieces, 2 Servings)
Finely chopped kimchi is sautéed to remove excess moisture, then mixed with canned tuna and warm rice to make easy Korean rice balls.
Korean Beef and Vegetable Stir-Fried Rice Cake Japchae (4 Servings)
This Korean tteok-japchae stir-fries lengthwise-cut chewy rice or wheat cakes with beef and colorful vegetables in a soy-based sauce. Unlike saucy tteokbokki, it is a relatively dry, japchae-style stir-fry.
