Korean
Kongnamul-gukbap (Soybean Sprout Rice Soup)
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Kongnamul-gukbap (Soybean Sprout Rice Soup) is Korean home cooking, eaten at breakfast. On the plate it is the dish at the centre. 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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Cook the rice separately by your usual method and keep it warm.
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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, covered, and simmer 8 minutes without lifting the lid.
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Stir in the gochugaru, minced garlic, and fish sauce, and season with salt.
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Put a scoop of warm rice in each bowl, ladle the bubbling soup over it, and crack the egg in for the last minute so it just sets.
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Scatter with scallions and serve immediately, the classic Seoul morning-after bowl.
Watch how to cook Kongnamul-gukbap (Soybean Sprout Rice Soup)
Someone making it start to finish, so you can see what the steps look like.
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-gukbap (Soybean Sprout Rice Soup) carries eggs, soy, and fish. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | Yes | Beef Bulgogi |
| Soy | Yes | Godeungeo-gui (Salt-Grilled Mackerel) |
| Fish | Yes | Beef Bibimbap |
| 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
- 230 kcal
- Protein
- 7 g
- Carbs
- 45 g
- Fat
- 2 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 640 mg
- Saturated fat
- 0 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Kongnamul-gukbap (Soybean Sprout Rice Soup) takes about 25 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast. 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.