This soup is a variation of kongnamul guk (bean sprout soup) made with kimchi. It’s simple and refreshingly delicious with a nice spicy kick!
Kimchi kognamul guk (김치콩나물국) is a common soup in Korean households. It is a variation of kongnamul guk made from kongnamul (bean sprouts), a Korean staple vegetable.
The addition of kimchi takes the soup to another level with a flavorful kick good enough to clear your sinuses. When my kids were growing up, I used to make this soup for them when they had a cold, just like my mom did when I was growing up. It’s my daughter’s favorite soup when she’s feeling under the weather. Nothing works on cold days!
Serve separately or over rice to make gukbap (국밥), a soup with rice inside.
soup base
As with kongnamul guk, this soup tastes best with an anchovy broth. You can use beef broth instead if you like. To make beef broth, simply sear thinly sliced, bite-sized beef until all the pieces are brown. Pour in 8 cups of water and bring to a boil. Reduce the heat to medium-high and cook, covered, another 10 minutes. See my muguk recipe for reference.
kimchi
This soup tastes best with aged sour kimchi. The juice from the kimchi adds so much flavor to the broth, so don’t skip it if it’s available.
Kongnamul (bean sprouts)
Kongnamul is rich in B vitamins, vitamin C and protein, which is why kongnamul guk is a popular home remedy for colds and hangovers in Korea.
Depending on the condition of your kongnamul, you can trim the roots for a cleaner look, but it’s necessary. The roots also have nutrients. I usually cut off the bad looking/brownish ones.
Do not overcook bean sprouts so they retain their crunchy texture. In general, you can cook them covered or uncovered. If you cook covered, do not open the lid during cooking, otherwise the smell of raw beans will linger even after cooking.
Spice
The kimchi and its juice add saltiness, so depending on how salty your kimchi is, you may just need a little extra seasoning. I used a little Soup Soy Sauce (guk ganjang, 국간장) to flavor the soup in this recipe. If you don’t have Korean soup with soy sauce, you can use fish sauce or just add salt to taste. I sometimes use saeujeot (새우젖, salted and fermented shrimp) to flavor this soup. It works really well with this type of soup.
We like it extra spicy with gochugaru. You can always omit it or adjust it to your liking.
More Korean soup recipes
15 Korean Soup Recipes
For more Korean cuisine inspiration, see below youtube, Pinterest, Twitter, Facebookand Instagram.
Kimchi Kongnamul Guk (Bean Sprout Soup with Kimchi)
Soup
Servings: 4
Print recipe
instructions
-
Make anchovy broth with 8 cups of water. See the recipe.
-
Rinse the bean sprouts a few times and remove any floating hulls. Cut the kimchi into strips about 1/2 inch thick.
-
Add the sliced kimchi, kimchi juice, gochugaru, and soup soy sauce (or saeujeot, salted shrimp) to the anchovy broth. Bring it to a boil. Cook over medium-high heat until kimchi becomes translucent, about 5 minutes.
-
Add bean sprouts and garlic. Cover and cook for 3-4 minutes. Do not open the lid while the bean sprouts are being cooked, otherwise the smell of raw beans will remain even after cooking. Once the bean sprouts are cooked through, adjust the seasonings if needed by adding salt and pepper.
-
Add the spring onions and cook for another minute. Serve separately with a bowl of rice or serve over the rice in a bowl.
Remarks
Kimchi Kongnamul Guk keeps well in the refrigerator for 3 to 4 days. Frozen bean sprouts can become stringy or tough.
This recipe was originally published in January 2013. I’ve updated it here with new photos, more information, and slight changes to the recipe.