A light Korean bean sprout soup with garlic, scallions and a clear, savory broth.
Why this Korean soup works
Soybean sprouts provide a fresh, lightly nutty flavor. A short simmer keeps the broth clear and the ingredients simple.
Korean Soybean Sprout Soup (Kongnamul Guk) – Easy Clear Broth
Kongnamul guk is a simple Korean soup made with soybean sprouts in a light broth. This draft uses water, garlic and a little soup soy sauce for a clean savory flavor, then finishes with scallions. Taste and adjust seasoning at the end.
Ingredients (Metric & US)
Step-by-Step Instructions
Rinse the soybean sprouts well in cold water and drain. Mince the garlic and slice the scallions.
Bring 1.2 liters of water to a steady boil in a medium pot. Add the soybean sprouts and garlic, then return to a simmer.
Simmer until the sprouts are fully cooked and tender, around 10 minutes. Keep the lid position consistent rather than repeatedly opening and closing it.
Season with soup soy sauce and taste the broth. Add a little salt only if needed.
Add the scallions, cook for about 1 minute more, and serve hot.
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