**Introduction**
Kongnamul Guk, or Korean Soybean Sprout Soup, is a comforting and simple dish that is often enjoyed at home or in restaurants across Korea. This soup highlights the fresh, crunchy texture and mild flavor of soybean sprouts, making it both nutritious and refreshing. One reason Kongnamul Guk is popular in the “Ingredient Storage Tips” category is that soybean sprouts are a common kitchen staple with a relatively short shelf life, so knowing how to store them well can help maintain freshness and reduce waste. If you’ve never tried this clear, savory soup, it’s a great introduction to Korean home cooking and perfect for a light meal or as part of a larger Korean spread.
**Main Content: Recipe and Ingredient Storage Tips**
*Ingredient Storage Tip:*
Fresh soybean sprouts should be kept in a cool place. Once home, rinse them thoroughly and store them in a sealed container or perforated plastic bag with a paper towel inside to absorb moisture. Keep them in the refrigerator and use within 2–3 days for best texture and taste. Avoid soaking them for long as it can cause spoilage.
*Ingredients for One Serving:*
– Soybean sprouts: 150g
– Water: 500ml
– Garlic (minced): 5g (about 1 clove)
– Korean anchovy (dried) or Kelp (for broth): 10g
– Green onion (sliced): 10g (about 1 medium stalk)
– Korean soy sauce (Guk-ganjang): 5ml
– Salt: 1g (or to taste)
– Sesame oil: 2ml (optional)
– Crushed black pepper: a pinch
**Step-by-step Recipe:**
1. **Make the broth:** In a pot, add 500ml water and 10g dried anchovies (or a 5cm piece of kelp if vegetarian). Bring to a boil and simmer gently for 10 minutes. Remove anchovies or kelp and discard.
2. **Prepare soybean sprouts:** Rinse 150g soybean sprouts thoroughly under cold water to remove any husks or dirt. Drain well.
3. **Cook the sprouts:** Add the soybean sprouts to the pot with the broth. Add minced garlic and bring to a boil again. Reduce heat to medium and cook for about 5 minutes until the sprouts soften but remain slightly crunchy.
4. **Season the soup:** Add 5ml Korean soy sauce and salt to taste. Stir gently.
5. **Finish and garnish:** Add sliced green onions and a pinch of crushed black pepper. Drizzle with 2ml of sesame oil if you like an aromatic finish.
6. **Serve hot:** This soup is delicious on its own or as a side dish accompanying rice and other Korean dishes.
**Conclusion**
Kongnamul Guk is a perfect example of Korean comfort food that pairs wonderfully with everyday meals. Thanks to its simple ingredients and quick preparation time, it’s an ideal dish to enjoy fresh soybean sprouts before they lose their crunch. Remember to store your soybean sprouts with care to extend their freshness, and you’ll find making this soup easy and satisfying anytime. Give this nutritious and flavorful soup a try and discover why it’s such a beloved Korean classic!
