Soybean Sprout Soup (Mild and Spicy Versions) — Maangchi
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Official cooking video · 2009년 원본 영상에는 매운 버전과 안 매운 버전이 함께 있습니다. 본문은 안 매운 국물만 설명하며 FOOD 사이트 내 재생은 시험하지 않았습니다. · YOUTUBEMild Korean Soybean Sprout Soup with Kelp (Kongnamulguk)
A mild, anchovy-free two-serving Korean soup using 340 g soybean sprouts with kombu, onion and garlic, finished with toasted sesame oil and sesame seeds. Based on Maangchi's distinct non-spicy version.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse 340 g soybean sprouts thoroughly under cool running water, discard damaged pieces and drain in a colander. Use clean hands and utensils.
- 02
Thinly slice 1/2 cup onion, mince two garlic cloves, chop two green onions and set the green onions aside. Measure 10 g dried kelp.
- 03
Place sprouts, 1320 ml water, 1½ tsp coarse kosher salt, onion, garlic and kelp in a pot. Cover and boil over medium-high for about 15 minutes; open the lid slightly if the soup threatens to spill over.
- 04
Reduce to medium and simmer for another 20 minutes so the soybean sprouts cook thoroughly. If broth evaporates excessively, add a little hot water and bring back to a simmer.
- 05
Remove the kelp. Add the chopped green onions and 10 ml sesame oil, cook about one minute more, then turn off the heat. Taste the fully cooked soup and dilute with hot water if too salty.
- 06
Divide the clear soup between two bowls and sprinkle half of the 2 tbsp ground toasted sesame over each. Serve piping hot.
Before you cook
Soybean sprouts contain soy, and the oil and seeds contain sesame. Wash sprouts and do not eat them raw; this recipe simmers them thoroughly for at least 35 minutes. Beware of boiling soup and steam. Refrigerate leftovers in shallow containers within two hours at or below 4°C (40°F); general soup-and-stew guidance is 3–4 refrigerated days, not a guarantee for a specific batch.
Allergens: soybeans (soybean sprouts), sesame (sesame oil and ground seeds), check packaged kelp or seasonings for additional allergens
Image & source credits
These illustrations stand in for food photos.
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