Soybean Sprout and Rice Soup (Kongnamul Gukbap)
Combine soybean sprout cooking water with anchovy-kelp stock and simmer with rice, kimchi and eggs.
- Cuisine
- Korean
- Prep
- 12 min
- Cook
- 22 min
Scale the recipe
Ingredients
- Soybean sprouts Raw, soft parts removed, rinsed under running water and drained
- 200 g
- Cooked rice
- 420 g
- Egg For small batches, beat the egg and use only the required amount, then cook fully.
- 2 pieces
- Ripe napa cabbage kimchi
- 60 g
- Large green onion (daepa)
- 20 g
- Water for cooking the sprouts
- 3 C
- Unsalted anchovy and kelp broth
- 3 C
Seasonings
- Chopped salted fermented shrimp (saeujeot)
- 1 T
- Minced garlic
- 1/3 T
- Toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Rinse and drain the sprouts
Remove soft or damaged parts and rinse under running water. Drain the sprouts 200 g in a strainer and weigh.
-
Cook the sprouts through
Bring the water 3 C to a boil. Add sprouts and cook over medium for 4–5 minutes, until the beans are hot and stems tender.
-
Reserve the cooking liquid
Lift the sprouts with a clean skimmer and set aside. Leave the cooking liquid in the pot for the broth.
-
Prepare the toppings
Cut the kimchi 60 g into pieces about 1 cm across. Thinly slice green onion 20 g diagonally and keep separate.
-
Add stock and season
Add the unsalted anchovy-kelp stock 3 C to the sprout cooking liquid and bring to a boil. Stir in salted fermented shrimp 1 T and minced garlic 1/3 T.
-
Add the rice
Add the cooked rice 420 g and break up clumps with a paddle. Return to a boil over medium heat.
-
Return sprouts and add kimchi
Add cooked sprouts and kimchi and bring back to a boil. Stir once while it boils to keep rice from sticking.
-
Cook the eggs through
Crack the eggs 2 pieces in one by one and cover. Simmer over medium-low until both whites and yolks are fully set.
-
Finish with green onion and sesame
Add green onion and boil about 30 seconds more. Turn off the heat and sprinkle with toasted sesame 1/3 T.
-
Divide into bowls
Divide rice, sprouts, eggs and hot broth among bowls. Transfer leftovers to shallow containers to cool quickly and refrigerate within 1 hour.
