← Nouns Cooking · Korean

Ingredients

• 250 g soybean sprouts (kongnamul), rinsed
• 1.5 l Water
• 8 large dried anchovies, heads and guts removed
• 1 piece dried kelp (about 8 cm square)
• 2 cloves Garlic, minced
• 1 tbsp soup soy sauce
• ½ tbsp fish sauce (or 1 tsp saeujeot) (optional)
• 1 tsp Salt
• 2 Spring onion, sliced
• 1 Green chilli, sliced (optional)

Method

1. Put the water, anchovies and kelp in a pot and bring to the boil. Remove the kelp after 5 min, simmer the anchovies for 10 min more, then scoop them out.
2. Add the soybean sprouts and garlic, cover and boil over medium-high heat for 5–6 min, until the sprouts are cooked through and the beany smell has gone.
3. Season with the soup soy sauce, fish sauce and salt; it should taste clean and lightly salty.
4. Add the spring onion and chilli, boil for 30 seconds and serve hot with rice.

Tips

• Decide on lid on or lid off at the start and stick with it: lifting the lid halfway through is said to make the sprouts taste raw and beany.
• Chill leftovers for a refreshing cold soup on a hot day.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang FutureDish