Try this amazing bean sprout soup alongside your favourite Korean recipes. Kongnamul guk is simple and satisfying, and ready in less than 10 minutes! Get the full measurements, tips and ideas to make it your own: [ Ссылка ]

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☕️ About this recipe:

This easy Korean bean sprout soup is the perfect way to use up leftover bean sprouts.

Kongnamul guk is so quick to make with a light and refreshing flavour that’s as comforting as it is nourishing.

Serve it alongside spicy Korean dishes like chicken bibimbap or tteokbokki to soothe that fiery burn.

🥒 Ingredients:

300 g bean sprouts soybean or mungbean, washed and drained
1 spring onion / green onion sliced thinly
2 garlic chopped finely
6 cups dashi stock / 1.5 L / 1.58 qt
1 tbsp soy sauce
1 tsp gochugaru optional

👩‍🍳 Recipe Steps:

00:00 How to Make Kongnamul Guk
00:05 Prepare the broth base
00:08 Simmer the bean sprouts
00:16 Add soy sauce, garlic and spring onion
00:28 Optional season with gochugaru pepper flakes

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