Clear & Bright Bean Sprout Hangover Soup
A clean, restorative soup brimming with crunchy soybean sprouts in a light yet deeply savory broth infused with garlic, soy, and a whisper of fish sauce. Kongnamul guk is the legendary Korean morning-after cure, but it is far too delicious to save only for hangovers. Simple, honest, and soul-restoring — this is breakfast stripped down to its purest, most nourishing form.
Ingredients
- 8 ounces fresh soybean sprouts, rinsed and drained
- 6 cups water
- 4 dried anchovies, heads and guts removed
- 1 piece dried kelp (about 4 inches)
+ 9 more ingredients
Instructions
Make the anchovy-kelp stock: combine the water, dried anchovies, and kelp in a medium pot. Bring to a boil over high heat, then reduce to medium and simmer for 10 minutes. Remove and discard the anchovies and kelp.
Add the soybean sprouts to the stock. Bring back to a boil, then reduce heat to medium. Important: do not lift the lid while the sprouts cook, as this preserves their clean flavor and prevents a raw bean smell from developing.
Simmer the sprouts covered for 8 minutes until tender but still retaining a slight crunch.
Remove the lid and stir in the minced garlic, soy sauce, fish sauce, salt, and gochugaru. Simmer uncovered for 2 more minutes.
Slowly drizzle the beaten egg into the simmering soup in a thin stream while gently stirring to create wispy egg ribbons throughout the broth.
Remove from heat immediately. Stir in the sesame oil and sliced green onions.
Ladle into bowls and serve steaming hot with a bowl of rice on the side. Spoon the soup over the rice or eat them separately.
Nutrition Estimate
Per serving • Estimated by Blinner AI