Korean
Kongnamul-guk (Soybean Sprout Soup)
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Kongnamul-guk (Soybean Sprout Soup) is Korean home cooking, eaten at lunch and dinner. On the plate it is the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Simmer the dried anchovies in the water for 10 minutes, then strain and discard them.
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Trim the soybean sprouts and add them to the pot with the lid on, since a lifted lid partway through can give the sprouts a grassy smell.
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Simmer 8 minutes without peeking, then mince the garlic and stir it in with the gochugaru.
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Season with salt, scatter with sliced scallions, and serve hot.
Watch how to cook Kongnamul-guk (Soybean Sprout Soup)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Korean dinner is a plate rather than a single dish. These are the courses that normally sit beside Kongnamul-guk (Soybean Sprout Soup), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Kongnamul-guk (Soybean Sprout Soup) carries soy and fish. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | Yes | Nothing comparable without it yet |
| Fish | Yes | Mu-guk (Beef and Radish Soup) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 30 kcal
- Protein
- 3 g
- Carbs
- 5 g
- Fat
- 0 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 290 mg
- Saturated fat
- 0 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Kongnamul-guk (Soybean Sprout Soup) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.