Soups & Stews

Soybean Sprout Soup콩나물국

Name: Soybean Sprout Soup
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 12 ounces soybean sprouts, rinsed; 6 cups anchovy broth; 2 teaspoons minced garlic; 2 green onions, sliced; Salt to taste

A light, clear Korean soup with crisp soybean sprouts, garlic, and green onion.

Prep: 8 min
Cook: 15 min
Servings: 4
Difficulty: Easy

Ingredients

Soybean sprouts12 ounces soybean sprouts, rinsed
Anchovy broth6 cups anchovy broth
Garlic2 teaspoons minced garlic
Green onion2 green onions, sliced
SaltpantrySalt to taste

Instructions

1
Bring the broth to a boil. Add the soybean sprouts and garlic.
2
Cover and boil steadily for 7 minutes without opening the lid, then uncover and simmer 3 minutes more.
3
Season with salt and finish with green onion.

Ingredient substitutions

Soybean sprouts: Mung bean sprouts are thinner and cook faster.
Anchovy broth: Vegetable broth works but is less marine; chicken broth is richer.
Garlic: Garlic powder works in a pinch but lacks fresh aroma.
Green onion: Chives or a small amount of leek can work, with a different flavor.
Salt: Soy sauce can add saltiness but also changes color and flavor.

Recipe source

About this recipe

Source: Korean Pantry editorial kitchen

Original Korean Pantry recipe and image

Source details

Abalone Rice Porridge — Korean recipe photo

Rice Dishes

Abalone Rice Porridge(전복죽)

A rich rice porridge simmered with abalone, shrimp, mushrooms, and carrot, finished with pine nuts and served with low-sodium soy sauce.

View recipe

Abalone and Seaweed Porridge — Korean recipe photo

Rice Dishes

Abalone and Seaweed Porridge(미역전복죽)

A savory glutinous rice porridge simmered with abalone, seaweed, and a broth made from abalone shells and kelp, finished with carrot and black sesame.

View recipe