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)

30 minEasyServes 4210 cal/serving

KoreanBreakfastStovetopVeganDairy-FreeEgg-FreePork-FreeCorn-Free

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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.

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Questions

What is 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. This reference files it under Korean breakfast: made on the stovetop, rated easy and about 30 minutes start to finish.

Is there a substitute for gochugaru in Kongnamul Gukbap?

The entry for Kongnamul Gukbap calls for 1/2 tsp gochugaru (Korean red pepper flakes, optional). In its place: Use half as much crushed red pepper flakes, or sweet paprika with a pinch of cayenne. Gochugaru is milder and fruitier than standard flakes, so go by taste.

Can I make Kongnamul Gukbap less spicy?

Yes. The heat in Kongnamul Gukbap comes from 1/2 tsp gochugaru (Korean red pepper flakes, optional). For a milder plate, halve the gochugaru; nothing else in the method changes.

Can I make Kongnamul Gukbap gluten-free?

Yes. The gluten in Kongnamul Gukbap 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.

Does Kongnamul Gukbap contain sesame?

Yes: 2 tsp toasted sesame oil. The full allergen list for this entry is gluten, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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