Kongnamulguk (Korean Soybean Sprout Soup)

• 份量: 2 servings
• 准备时间: 5 minutes
• 总时间: 10 minutes

配料

150 g soybean sprouts

2 cups anchovy broth

1 tsp minced garlic

1/2 tsp fish sauce

Salt to taste

1 chili pepper of choice

1 tbsp chopped green onion

步骤

Prepare the soybean sprouts

Rinse the soybean sprouts thoroughly under cold water, discarding any wilted or browned sprouts. Set aside.

Make the broth

In a medium pot, bring 2 cups of anchovy broth (or water with a stock cube) to a boil over medium-high heat.

Cook the sprouts

Add the cleaned soybean sprouts to the boiling broth. Cook for about 4 minutes on medium low heat until they turn slightly translucent but remain crisp.

Season the soup

Stir in the minced garlic, fish sauce, and a pinch of salt. If you’d like a bit of heat, add a sliced chili pepper at this stage. Let it simmer for 1 more minute.

Finish and serve

Add the chopped green onion, give the soup a quick stir, and remove from heat. Serve immediately for the freshest, cleanest flavor.