Kongnamul Gukbap

Name: Kongnamul Gukbap
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb soybean sprouts, rinsed, roots trimmed; 6 cups water; 4 cloves garlic, minced; 2 tbsp soup soy sauce (guk ganjang, or regular soy sauce); 1/2 tsp salt; 2 tsp toasted sesame oil; 2 cups cooked short-grain white rice; 4 scallions, thinly sliced; 1/2 tsp gochugaru (Korean red pepper flakes, optional)

A restorative Korean breakfast soup of soybean sprouts simmered in a light, garlicky broth, ladled over steamed white rice. Clean, warming, and naturally vegan with just a handful of pantry ingredients.

30 minEasyServes 4210 cal/serving

KoreanBreakfastStovetopVeganDairy-FreeEgg-FreePork-FreeCorn-Free

Ingredients

1 lb soybean sprouts, rinsed, roots trimmed
6 cups water
4 cloves garlic, minced
2 tbsp soup soy sauce (guk ganjang, or regular soy sauce)
1/2 tsp salt
2 tsp toasted sesame oil
2 cups cooked short-grain white rice
4 scallions, thinly sliced
1/2 tsp gochugaru (Korean red pepper flakes, optional)

Instructions

1

Add 1 lb rinsed, roots trimmed soybean sprouts and 6 cups water to a medium saucepan. Cover tightly and bring to a boil over high heat. Do NOT lift the lid during the first 5 minutes - this prevents the sprouts from developing a fishy smell.
2

After 5 minutes, uncover and add 4 cloves minced garlic, 2 tbsp soup soy sauce (guk ganjang, or regular soy sauce), and 1/2 tsp salt. Stir gently.
3

Reduce heat to medium and simmer uncovered for another 10 to 12 minutes until the sprouts are tender but still have a slight bite.
4

Stir in 2 tsp toasted sesame oil. Taste and adjust salt as needed.
5

Divide 2 cups cooked short-grain white rice among four bowls. Ladle the hot broth and sprouts over the rice.
6

Garnish with 4 thinly sliced scallions and a pinch of 1/2 tsp gochugaru (Korean red pepper flakes, optional) if desired. Serve immediately.

Questions

Can I make Kongnamul Gukbap gluten-free?

Yes. The gluten in this entry is 2 tbsp soup soy sauce (guk ganjang, or regular soy sauce). Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Kongnamul Gukbap keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Kongnamul Gukbap?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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