KONGNAMUL GUK

KONGNAMUL GUK

#SIAintheKitchen

If there’s something more simple and satisfying than kongnamul guk, feel free to let me know.

Kongnamul guk is the easiest soup you will ever make. It is a Korean dish consisting of kimchi and bean sprouts. The recipe works great for me since 1) I always have a jar of kimchi in my fridge and 2) it takes a mere few minutes to assemble. It’s really that simple!

Since the recipe is rooted in simplicity, it’s good as-is. I simmered mine for an hour to allow for the flavours to really meld together. Although not authentic, I also added some gochujang as I wanted a deeper pepper flavour and spicy to the soup. I cheated a little as I was cooking this at my boyfriend’s place and used some Better Than Bouillion instead of anchovy broth (kill me) but still turned out to be super tasty.

I can even imagine this recipe acting as a base for a noodle recipe or bulked up with onions, leeks, and meats for an even fuller dish. Whichever way you have it, it’s best served with a steaming hot bowl of white rice.

KONGNAMUL GUK - serves 4

• 1 tbsp vegetable oil

• 6 cloves garlic, sliced

• 2 cups kimchi

• 4 cups bean sprouts, rinsed

• 4 cups water

• 1 tbsp Better Than Bouillon Chicken

• 1 tbsp gochujang

• 1 tsp gochugaru

• pinch kosher salt

1. In a medium-sized pot, heat the vegetable oil until glistening. Add the garlic and briefly cook until fragrant, about 30 seconds. Stir in the kimchi and stir-fry for about 3 minutes. This is to mellow out the sourness and bite of the kimchi.

2. Add in the bean sprouts and stir together. Add in the water and bring to a boil. Stir in the gochugaru, gochujang, chicken bouillon and salt. Drop the heat to low and simmer for an hour.