KitchgrowKitchen growth, made calmer
Start planning free
Korean

Kongnamul Guk

Kongnamul Guk is a light Korean soybean sprout soup with garlic, spring onion, soy sauce, and a clean comforting broth.

Published and reviewed by Kitchgrow on 6 September 2026Updated

Jump to recipe ↓
Kongnamul Guk

25 mintotal

Prep 10 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
Mild
Add to your week

Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time; keep the lid on for the first few minutes, because soybean sprouts turn grassy if they are only half steamed.

Method

  1. Rinse the soybean sprouts well and remove any loose skins if needed.

  2. Bring the vegetable stock and water to a boil in a pot.

  3. Add the soybean sprouts and garlic, then cover and simmer until the sprouts are tender but still lightly crisp.

  4. Do not open the lid too often during the first few minutes, as soybean sprouts can smell grassy if cooked unevenly.

  5. Season with soy sauce, salt, and gochugaru.

  6. Simmer briefly so the seasoning blends into the broth.

  7. Finish with spring onion greens and sesame oil, then serve hot.

How to tell it's done

The broth should be clear and light, with sprouts that are tender at the stem but still crisp at the head.

Getting it right

Tip

Keep the sprouts slightly crisp; overcooking makes the soup lose its fresh, clean character.

What to serve it with

Serve with rice as a light breakfast soup or as a gentle side to a spicy Korean main.

Common mistakes

The broth smells grassy and raw.
Either keep the lid on throughout or leave it off throughout — as the steps warn, do not lift it partway. Soybean sprouts release a raw bean smell when they meet air mid-cook, and once it is in the broth it stays.
The sprouts go limp.
Five to seven minutes is enough. They should keep a slight snap; simmered long, they turn soft and the soup loses the texture that is the point of it.

Substitutions

  • Use Water instead of Vegetable Stock for a very light home-style soup, seasoning carefully with soy sauce and salt.
  • Skip gochugaru for a completely mild clear soup.
  • Soybean Sprouts are soy-based, and soy sauce may contain wheat depending on the brand, so keep label checks active.

Storing and reheating

Keeps three days in the fridge and is often eaten cold in summer. Reheat briefly rather than re-simmering, or the sprouts soften further. It does not freeze.