Korean Kongnamul Guk Clear Soybean Sprout Soup

What you need

• 1.5 l (6 cups) water
• 10 dried soup anchovies, heads and guts removed
• 2 pieces dried kelp, dasima, about 10 cm square each
• 200 g (7 oz) soybean sprouts, rinsed, any brown tails removed
• 1/2 tbsp coarse sea salt, plus more to taste
• 1 tbsp soup soy sauce, gukganjang
• 1/2 tbsp garlic, minced
• 1 tsp salted shrimp, saeujeot, optional
• 1 scallion, sliced
• 1 green chili, cheongyang or other hot chili, sliced
• steamed rice, for serving
• 1 tsp gochugaru, optional, for a spicy hangover version

Method

Restated from the original video

1. 1

   Put the water, anchovies and kelp in a pot and bring to a boil over medium-high heat.

2. 2

   Boil for 5 min, then lift out the kelp so the stock does not turn slimy.

3. 3

   Keep the anchovies simmering for another 5-10 min, then scoop them out.

4. 4

   Add the sprouts to the hot stock and decide now whether to cook with the lid on or off. Keep it that way until they are done, or the soup picks up a raw bean smell.

5. 5

   Bring back to a boil and cook until the sprout stems turn slightly translucent, 5-7 min.

6. 6

   Season with the salt, soup soy sauce and garlic.

7. 7

   Stir in the salted shrimp if using. Taste and add more salt rather than more soy sauce, which clouds the broth.

8. 8

   Add the scallion, chili and gochugaru if using, and boil for 1 min more. Taste the broth once more.

9. 9

   Ladle into bowls and serve hot with rice.

Imported from 10000recipe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.