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Bean Sprout Soup

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kongnamul-guk

Clean, light soup made with bean sprouts and garlic.

Easy20 min3 servings★ 58Contains soy
Bean Sprout Soup

History & culture

Bean sprout soup is closely tied to Jeonju and Jeolla home cooking, where a light, clear guk with kongnamul is eaten for everyday meals and recovery. Sprouts cook quickly and were valued when palates needed something mild after illness or heat. The soup also appears in court-food narratives in simplified form, though popular memory centers on regional tables. Today it is known nationwide, especially after media attention to Jeonju food culture.

Servings
3

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Ingredients & steps

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Ingredients

  • Garlic
    2 cloves
  • Bean sprouts
    300 g
  • Water
    5 cups
  • Green onion

    Substitutescallion or spring onion

    2 stalks

Seasonings

  • Soy sauce

    SubstituteTsuyu (diluted) 1 tsp (2 tsp per 1 tbsp) or Tamari 0.5 tbsp

    0.5 tbsp
  • Toasted sesame oil

    Substitutea small amount of olive oil (flavor differs)

    0.5 tsp
  • Salt
    1 tsp

Steps

  1. 1High heat5 min

    Bring water to a rolling boil.

    • Water
  2. 2Medium heat7 min

    Add rinsed bean sprouts and minced garlic; cook uncovered 5–7 minutes until crisp-tender.

    • Bean sprouts
    • Garlic
  3. 3Low heat1 min

    Season with salt and soy sauce; finish with green onion and a drop of sesame oil.

    • Salt
    • Soy sauce
    • Green onion
    • Toasted sesame oil

Storage & reheating

Best eaten fresh; refrigerate up to 1 day but sprouts soften quickly.

Troubleshooting

  • ⚠️ Sprouts turn mushy

    → Do not cover while boiling and stop cooking as soon as sprouts wilt.

  • ⚠️ Broth tastes bland

    → Use a proper anchovy base and season at the end, not at the start.