Light Korean soybean sprout soup
Kongnamul Guk
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Servings
2
2 servings
Difficulty
Easy
Cost
Budget
$
Kongnamul Guk
Light Korean soybean sprout soup
★4.3(21)
A clean, refreshing soup made from soybean sprouts simmered in a light, garlic-scented broth. Kongnamul guk is one of the most common Korean home-cooked soups, beloved for its simplicity and soothing qualities.
5m
Prep Time
15m
Cook Time
20m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Kongnamul guk is the soup of everyday Korean life. Its light, clean flavor and soothing warmth make it the default accompaniment to a bowl of rice, and it is famously effective as a hangover remedy.
Korean food is all about bold, fermented, and deeply savory flavors. This recipe introduces those exciting tastes with a method that works in any home kitchen.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Kongnamul Guk special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 4 cups soybean sprouts, washed
- 4 cups water
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 scallion, sliced
- 1/2 tsp salt
Instructions
- 1
Place soybean sprouts in a pot and cover with water.
- 2
Bring to a boil, then reduce to a gentle simmer. Cover tightly with a lid.
- 3
Simmer for 10 minutes without lifting the lid.
- 4
Remove lid, add soy sauce, garlic, and salt. Simmer 2 more minutes.
- 5
Ladle into bowls and top with sliced scallions and a pinch of gochugaru if desired.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Soybean sproutsMung bean sprouts
Thinner and milder but work in a lighter version
WaterAnchovy-kelp broth
Adds umami depth for a more robust soup
Tips & Storage
Pro Tips
Never lift the lid during the initial cooking; this prevents the sprouts from developing an unpleasant smell.
Use soybean sprouts, not mung bean sprouts; they have a fuller flavor and firmer texture.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (0mg) · 2 servings
Calories60
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates1g
Fat8g
Fiber380mg
Sugar2g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Soybean sprouts vs mung bean sprouts?
- Soybean sprouts have yellow heads and thicker stems. Mung bean sprouts are thinner with small green heads.
- Can I add protein?
- Add an egg or diced tofu during the last 2 minutes for a heartier soup.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →