Kongnamool Gook (Soybean sprout soup)

Kongnamool means soybean sprout in Korean.

Korean uses Kongnamool in many ways for cooking.

When they catch a cold, they eat Kongnamool gook,

just like chicken noodle soup in America.

Kongnamool has a lot of aspartic acid,

which is very effective in relieving hangovers,

so this is the most preferred soup for breakfast in Korea.

       You need,

       Soybean sprout (14 oz; 1 pack)

       Large dried anchovies (15-20 ea)

       Green onion (2-3 roots)

       Garlic (1 tea spoon, finely chopped)

       Fish sauce (1 table spoon)

       For 6 serving

 

In a pot, apply 7cups of water and anchovies. Boil them.

 Meanwhile,

clean a pack (14 oz) of soybean sprouts with clean water a couple of times

Leave them in the strainer to drain.

Chop green onion roots and garlic.

 

Meanwhile, the soup stock is made well out of the anchovies.

Remove anchovies with small strainer.

Ladle floating particles out of the stock.

Add soybean sprouts and chopped garlic. 

Apply high heat.

When the soybean sprouts become soft and tender,

apply chopped green onions and fish sauce.

Serve while it’s hot.

Add salt according to your preference.