Korean Bean Sprout Soup (Kongnamul Guk)

Korean Bean Sprout Soup, known as Kongnamul Guk, is a light yet deeply comforting soup that holds a special place in Korean cuisine. Simple, nourishing, and packed with clean flavors, this soup is traditionally enjoyed as a breakfast dish, a hangover remedy, or a soothing meal when you’re feeling under the weather. Made with crisp soybean sprouts, garlic, and anchovy-based broth, Korean Bean Sprout Soup is proof that humble ingredients can create powerful flavor. It’s refreshing, warming, and incredibly easy to prepare, making it perfect for both busy weekdays and restorative meals.

What Is Korean Bean Sprout Soup?

Kongnamul Guk is a traditional Korean soup made with soybean sprouts, clear broth, and minimal seasoning. Unlike rich or spicy Korean soups, this one is clean and light, allowing the natural sweetness of the sprouts to shine. It is commonly served with rice and kimchi and is known for its ability to refresh the body. Many Koreans consider it a healing food, especially after a long night or during cold seasons.

Why You’ll Love This Soup

This soup is beloved not only for its flavor but also for its simplicity and health benefits. It’s low in calories, rich in plant-based nutrients, and incredibly hydrating. The crisp texture of the bean sprouts contrasts beautifully with the warm, savory broth, creating a comforting yet refreshing eating experience. Korean Bean Sprout Soup is also highly customizable. It can be made mild or spicy, vegetarian or traditional, depending on your preference.

Ingredients That Make It Special

Soybean sprouts are the star of the dish. They have a slightly nutty, fresh flavor and a crunchy texture that softens slightly when cooked but still retains bite.
The broth is traditionally made with dried anchovies and kelp, which provide deep umami without heaviness. Garlic adds warmth and aroma, while green onions contribute mild sharpness and freshness.
Salt or Korean soup soy sauce is used sparingly to season the broth, ensuring the soup remains light and clean. Optional additions like gochugaru, tofu, or egg can add richness without overpowering the base flavors.

How to Make Korean Bean Sprout Soup

The preparation process is simple and quick, which is part of the soup’s charm.
Start by rinsing the soybean sprouts thoroughly to remove any residue. Do not remove the heads or tails, as they contribute to the soup’s flavor.
In a pot, bring anchovy-kelp broth to a gentle boil. Add minced garlic and the rinsed bean sprouts, then cover and simmer briefly. Keeping the lid on helps preserve the distinctive aroma of the sprouts.
Season lightly with salt or soup soy sauce, then finish with sliced green onions and a drizzle of sesame oil if desired. The soup should be served immediately while hot.

Flavor and Texture

Korean Bean Sprout Soup is clean, savory, and refreshing. The broth is light yet deeply flavorful, with subtle umami notes from the anchovies and kelp. The bean sprouts remain slightly crisp, offering a pleasant contrast to the warm broth. The overall experience is soothing, making it ideal for mornings, light dinners, or recovery meals.

Health Benefits of Korean Bean Sprout Soup

This soup is widely regarded as a health food in Korean culture. Soybean sprouts are rich in fiber, vitamin C, and plant-based protein. They support digestion and help boost energy without feeling heavy. The broth is hydrating and easy to digest, making it ideal when you’re sick or fatigued. Because it’s low in fat and calories, it’s also suitable for light diets and clean eating.

Traditional Variations

There are several popular variations of Kongnamul Guk across Korea.
Some versions include gochugaru or gochujang for a spicy kick, creating a warming and invigorating soup.
Others add soft tofu or beaten egg, which gently cooks in the hot broth and adds protein and richness.
In coastal regions, seafood such as clams or shrimp may be added for extra depth.
Vegetarian versions replace anchovy broth with kelp or vegetable stock while maintaining the soup’s clean profile.

Serving Suggestions

It can be enjoyed as a standalone light meal or as part of a larger Korean spread. Korean Bean Sprout Soup is traditionally served with:

Steamed white rice
Kimchi or pickled radish
Other small Korean side dishes

Make-Ahead and Storage

This soup is best enjoyed fresh, as the sprouts continue to soften over time. However, leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop and avoid boiling, which can compromise texture and flavor.

Conclusion

Korean Bean Sprout Soup is a reminder that food doesn’t need to be complicated to be meaningful. Its simplicity, nourishing qualities, and clean flavors make it a timeless staple in Korean households. Whether you’re exploring Korean cuisine or looking for a gentle, restorative meal, Kongnamul Guk delivers warmth, comfort, and quiet satisfaction in every bowl.

Frequently Asked Questions(FAQs)

What type of bean sprouts should I use for Korean Bean Sprout Soup?
Soybean sprouts are traditionally used for this soup. They are thicker and more flavorful than mung bean sprouts and provide the signature taste and texture of Kongnamul Guk.

Do I need to remove the heads and tails of the sprouts?
No, the heads and tails should be left intact. They contribute to the soup’s natural sweetness and aroma, which are essential to its authentic flavor.

Why should the soup be cooked with the lid on?
Keeping the lid on helps trap the distinctive aroma of the soybean sprouts. Removing the lid too early can cause the soup to lose its characteristic flavor.

Can I make this soup vegetarian or vegan?
Yes, you can replace the anchovy-kelp broth with a kelp-only or vegetable broth. The soup will still be light, savory, and satisfying.

Can I make the soup spicy?
Yes, adding gochugaru or a small amount of gochujang will give the soup a gentle heat without overpowering its clean flavors.

Is Korean Bean Sprout Soup healthy?
Yes, it’s low in calories, rich in fiber, and packed with nutrients from soybean sprouts. It’s commonly enjoyed as a nourishing and restorative dish.

How long does Korean Bean Sprout Soup last in the refrigerator?
It can be stored in an airtight container for up to 2 days. The soup is best enjoyed fresh, as the sprouts soften over time.

Can I add protein to this soup?
Yes, tofu, beaten egg, or seafood such as clams or shrimp are common additions that enhance both nutrition and flavor.