Easy Korean Bean Sprout Soup Recipe
Easy Korean Bean Sprout Soup (Kongnamul Guk) – Traditional & Quick Korean Soup
👨🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
https://tysoonkorea.blogspot.com/2026/07/easy-korean-bean-sprout-soup-recipe.html
What Is Korean Bean Sprout Soup (Kongnamul Guk)?
Kongnamul Guk (콩나물국) is a light and refreshing Korean soup made with fresh soybean sprouts and a clean, savory broth.
It is one of the everyday soups commonly served in Korean homes alongside steamed rice and other side dishes.
This recipe provides two different ways to make the soup.
The traditional version uses dried anchovies and kelp (dashima) to create a delicate seafood-based umami broth. The quick version replaces the homemade broth with chicken stock powder, making it much faster and easier when Korean dried anchovies or kelp are unavailable.
Both versions use 300 g soybean sprouts, fresh garlic, green onion, and optional chili peppers.
The result is a simple Korean soup with crisp soybean sprouts and a mild broth that works well for breakfast, lunch, or dinner.
Why You’ll Love This Recipe?
This is a practical recipe because you can choose the cooking method according to the ingredients and time you have available.
For a more traditional Korean flavor, make the dried anchovy and kelp broth.
When you need something faster, use the chicken stock version.
Both versions are inexpensive, beginner-friendly, and take relatively little cooking time.
The basic soup is mild, while optional Cheongyang chili can add a little heat.
It can also be adapted to a meat-free version by using vegetable stock instead of seafood or chicken-based seasonings.
Ingredients
Traditional Anchovy-Kelp Version
- Soybean sprouts — 300 g
- Water — 2,500 ml
- Dried anchovies — 15
- Kelp (dashima) — 10 g
- Mild tuna sauce — 2 tsp
- Salt — 1 tsp
- Green onion — 40 g
- Garlic — 3 cloves
- Cheongyang chili — 1, optional
- Red chili — 1/3, optional
Quick Chicken Stock Version
- Soybean sprouts — 300 g
- Water — 2,200 ml
- Chicken stock powder — 2 tsp
- Salt — 1/3 tsp
- Green onion — 40 g
- Garlic — 3 cloves
- Cheongyang chili — 1, optional
- Red chili — 1/3, optional
How to Make Korean Bean Sprout Soup
Step 1. Prepare the Ingredients
Remove the heads and innards from the dried anchovies.
Lightly toast the prepared anchovies in a dry frying pan for approximately 30 seconds.
Alternatively, microwave them for about 30 seconds.
This helps reduce their fishy smell.
Prepare the kelp.
Slice the green onion, garlic, Cheongyang chili, and red chili.
After preparing the ingredients, choose either the traditional broth method or the quick chicken stock method.
Step 2. Make the Traditional Anchovy-Kelp Broth
Bring 2,500 ml water to a boil.
Add:
- 15 prepared dried anchovies
- 10 g kelp
Once the water returns to a boil, simmer for 5 minutes.
Remove the kelp.
Continue simmering the anchovies for another 5 minutes.
Skim away any foam that rises to the surface.
Strain the broth and discard the anchovies, leaving only the clean broth.
Step 3. Finish the Traditional Version
Add to the strained broth:
- 300 g soybean sprouts
- 3 cloves sliced garlic
- 2 tsp mild tuna sauce
- 1 tsp salt
Simmer for approximately 6–7 minutes.
Turn off the heat.
Add the sliced green onion, Cheongyang chili, and red chili.
Serve immediately.
Step 4. Make the Quick Version
For the quick version, you do not need to prepare anchovy-kelp broth.
Add to a pot:
- 2,200 ml water
- 3 cloves garlic
- 2 tsp chicken stock powder
- 1/3 tsp salt
Bring to a boil.
Add 300 g soybean sprouts.
Simmer for 6–7 minutes.
Turn off the heat.
Add the sliced green onion, Cheongyang chili, and red chili.
Serve immediately.
▶️ Watch how to make this recipe step by step
Traditional Broth vs. Quick Broth
The traditional version and quick version are designed for different situations.
The traditional version uses dried anchovies and kelp to create the broth from scratch.
This gives the soup the clean seafood-based umami flavor commonly used in Korean home cooking.
The quick version uses chicken stock powder.
It eliminates the separate broth-making step, which makes it convenient when you want a fast Korean soup or cannot easily buy dried anchovies and kelp.
Both versions use the same soybean sprouts, garlic, green onion, and optional chili garnish.
Why Does the Traditional Version Use More Water?
The traditional recipe begins with 2,500 ml water, while the quick version uses 2,200 ml.
There is a practical reason for this difference.
During the traditional broth-making process, the anchovies and kelp are simmered before the soybean sprouts are added.
Some water naturally evaporates during this additional cooking time.
Starting with more water compensates for that loss.
The quick version does not require the separate broth-simmering stage, so it starts with less water.
Why Remove the Kelp After 5 Minutes?
Kelp is used to contribute savory umami flavor to the broth.
In this recipe, the kelp cooks with the anchovies for the first 5 minutes after boiling begins.
It is then removed while the anchovies continue simmering for another 5 minutes.
Following this sequence gives the broth time to extract flavor from both ingredients while maintaining the intended cooking process of the recipe.
Why Toast the Dried Anchovies First?
Dried anchovies provide the main flavor for the traditional broth.
Before adding them to the water, remove their heads and innards.
Then lightly toast them in a dry pan for about 30 seconds or microwave them for approximately the same amount of time.
This preparation is used to reduce the fishy smell of the anchovies before they are simmered.
It is a small step, but useful when making a light broth where the anchovy flavor is noticeable.
Why Strain the Anchovy Broth?
After the anchovies and kelp have flavored the water, the broth is strained.
This removes the dried anchovies, small particles, and any remaining foam.
The soybean sprouts and seasonings are then cooked in the strained liquid.
Because Kongnamul Guk is a light soup, a clean broth is part of its appeal.
Why Use Soybean Sprouts?
Soybean sprouts, called kongnamul (콩나물) in Korean, are one of the most common ingredients in everyday Korean cooking.
They have crisp stems and distinctive yellow soybean heads.
In this soup, they cook for only 6–7 minutes, which gives them enough time to flavor the broth while maintaining their characteristic texture.
Soybean sprouts are also inexpensive and can be used in many other Korean dishes, including seasoned soybean sprouts and soybean sprout rice.
Soybean Sprouts vs. Mung Bean Sprouts
For traditional Kongnamul Guk, use soybean sprouts, not mung bean sprouts.
Soybean sprouts have a visible yellow soybean head and a firmer stem.
Mung bean sprouts generally have much smaller heads and a different texture.
Although both are called “bean sprouts” in English, they are not the same ingredient.
When shopping outside Korea, look specifically for packages labeled soybean sprouts.
Should You Cook Soybean Sprouts with the Lid Open or Closed?
Either method can work.
The important point in this recipe is to avoid repeatedly opening and closing the lid while the soybean sprouts cook.
Keeping the cooking method consistent helps prevent an unpleasant raw-bean smell.
For simplicity, you can cook the soup uncovered from the beginning and leave it uncovered throughout the soybean-sprout cooking stage.
Why Add Green Onion and Chili at the End?
The green onion and optional chilies are added after the soybean sprouts have finished cooking and the heat has been turned off.
Adding them at the end helps retain their fresh aroma and color.
For a mild soup, omit both chilies.
For some heat, add the Cheongyang chili.
The red chili is mainly optional and can also be omitted when unavailable.
Ingredient Substitutions
Dried Anchovies → Dried Shrimp
If Korean dried anchovies are unavailable, dried shrimp can be used as an alternative seafood ingredient for the broth.
Dried Anchovies → Light Vegetable Stock
A light vegetable stock can also be used when dried anchovies are unavailable.
This is particularly useful when adapting the soup for cooks outside Korea.
Kelp (Dashima) → Kombu
Kombu is the Japanese term commonly used for a similar dried kelp product in international grocery stores.
It can be used when a package specifically labeled Korean dashima is difficult to find.
Mild Tuna Sauce → Soy Sauce
Replace mild tuna sauce with soy sauce.
If necessary, add up to 1/2 tsp sugar to soften the salty flavor.
Chicken Stock Powder → Vegetable Stock Powder
Vegetable stock powder can replace chicken stock powder when making a meat-free quick version.
Cheongyang Chili → Jalapeño
Use a small amount of jalapeño or another moderately hot green chili.
Red Chili → Fresno Chili
Fresno chili can be used instead.
If unavailable, simply omit the red chili.
Shopping Tips
Choosing Soybean Sprouts
Look for soybean sprouts with firm, crisp stems and fresh-looking yellow heads.
Avoid packages containing excessive liquid, strong odor, or noticeably slimy sprouts.
Use them as soon as possible after purchasing for the best texture.
Choosing Dried Anchovies
For soup broth, choose Korean dried anchovies intended for stock.
Check that they are dry and do not have an excessively rancid smell.
Store unused dried anchovies sealed according to the package directions.
Choosing Kelp
Look for dried Korean dashima (다시마) or kombu.
The kelp should be dry and intact.
Choosing Mild Tuna Sauce
Korean mild tuna sauce is a liquid seasoning used to add savory flavor.
If it is difficult to find overseas, soy sauce can be used according to the substitution in this recipe.
Choosing Green Onion
Choose green onions with firm white sections and fresh green tops.
Because the green onion is added at the end, freshness is particularly noticeable in the finished soup.
How to Make a Vegetarian Version
For a meat-free version, skip the dried anchovies and mild tuna sauce.
Use vegetable stock powder instead and adjust the seasoning to taste.
The soybean sprouts, garlic, green onion, and optional chilies can remain the same.
This gives you a simple vegetable-based version while retaining the basic character of the soup.
How to Make Kongnamul Guk Less Spicy
The chilies are optional.
For a completely mild version, omit both the Cheongyang chili and red chili.
The basic anchovy-kelp or chicken-stock broth itself does not depend on fresh chili for its flavor.
This makes Kongnamul Guk easy to adjust for children or anyone who prefers non-spicy Korean food.
What to Serve with Kongnamul Guk
Kongnamul Guk is traditionally suited to a simple Korean meal.
Serve it with steamed rice and several Korean side dishes.
Good accompaniments include:
- Kimchi
- Seasoned soybean sprouts
- Braised tofu
- Seasoned spinach
- Stir-fried potatoes
- Korean egg dishes
- Gimbap
Because the soup is light and clean, it pairs particularly well with strongly seasoned side dishes.
Storage
Allow the soup to cool before transferring it to an airtight container.
Refrigerate for up to 3 days.
Reheat gently on the stovetop before serving.
Avoid repeatedly heating and cooling the entire batch because the soybean sprouts may gradually lose their fresh texture.
Freezing is not recommended.
The sprouts can become soft after freezing and thawing.
FAQ
Q1. What Is Kongnamul Guk?
Kongnamul Guk is a light Korean soup made with soybean sprouts and a savory broth.
Q2. Can I Skip the Dried Anchovies?
Yes.
Use the quick version with chicken stock powder instead.
Q3. Can I Make This Soup Vegetarian?
Yes.
Use vegetable stock instead of anchovies, tuna sauce, or chicken stock and adjust the seasoning to taste.
Q4. Do I Have to Use Cheongyang Chili?
No.
It is optional.
Leave it out for a mild soup or substitute a small amount of jalapeño.
Q5. Why Does the Traditional Version Use More Water?
Some water evaporates while making the anchovy-kelp broth.
That is why the traditional version starts with 2,500 ml rather than 2,200 ml.
Q6. How Long Should I Cook the Soybean Sprouts?
In this recipe, the soybean sprouts simmer for approximately 6–7 minutes.
Q7. Should I Cook the Sprouts with the Lid Open or Closed?
Either method can work.
Avoid repeatedly opening and closing the lid while they cook.
Q8. Can I Make Kongnamul Guk Ahead of Time?
Yes.
Store it refrigerated in an airtight container for up to 3 days.
Q9. Can I Freeze Kongnamul Guk?
Freezing is not recommended because the soybean sprouts can lose their crisp texture after thawing.
Q10. Can I Use Mung Bean Sprouts Instead?
For authentic Kongnamul Guk, soybean sprouts are preferred.
Soybean sprouts and mung bean sprouts have different textures and flavors, so using mung bean sprouts will produce a different soup.
Cooking Tips
Use fresh, crisp soybean sprouts.
Remove the heads and innards from dried anchovies before making the broth.
Toast or microwave the anchovies for approximately 30 seconds to reduce fishy odor.
Remove the kelp after the first 5 minutes of simmering.
Continue simmering the anchovies for another 5 minutes.
Strain the broth before adding the soybean sprouts.
Cook the soybean sprouts for approximately 6–7 minutes.
Avoid repeatedly opening and closing the lid while the sprouts cook.
Add green onion and fresh chilies at the end.
Use the quick chicken-stock version when dried anchovies and kelp are unavailable.
For a mild version, omit the chilies.
Avoid freezing the finished soup.
🌱 Related Korean Recipes
1. Easy Korean Seasoned Soybean Sprouts (Kongnamul Muchim)
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