Kongnamul Gukbap
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.
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
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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.
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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.
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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.
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4
Stir in 2 tsp toasted sesame oil. Taste and adjust salt as needed.
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5
Divide 2 cups cooked short-grain white rice among four bowls. Ladle the hot broth and sprouts over the rice.
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6
Garnish with 4 thinly sliced scallions and a pinch of 1/2 tsp gochugaru (Korean red pepper flakes, optional) if desired. Serve immediately.