Soybean Sprout Soup (Kongnamul Guk) is one of the most common soups in Korean homes as it requires minimal ingredients and is inexpensive to make.
Kongnamul means soybean sprouts and Guk means soup.
This is one of my go-to soups when I have bean sprouts as I always have the remaining ingredients on hand.
Traditionally, anchovy broth and optional kelp is used for this recipe, but feel free to substitute with 6 cups of chicken or vegetable broth.
Some other add in options include: Korean hot pepper flakes for a kick, sliced onions or soy sauce.
You can also add fermented salted shrimp for extra flavor. If you add this, reduce the amount of salt.
This soothing and comforting soup is also served when you’re sick as it contains lots of vitamin C in the beans. This soup is also known as a hangover remedy as the roots contains an amino acid called aspartate, which helps create enzymes that break down the alcohol in the liver.
Removing the root ends is a personal preference so you leave it on or remove them but the roots contain many nutrients so I prefer to leave them on.
Bring water to a boil in a pot. Reduce heat to medium, add anchovies and optional kelp and simmer for 10-15 minutes. Remove and discard the anchovies/kelp. (Or bring 6 cups of chicken or vegetable broth to boil). Rinse the soybean sprouts, discarding any spoiled sprouts. Add the bean sprouts to the broth, cover and simmer for about 5 minutes. Add the garlic, green onions, salt, pepper, and optional red pepper flakes and continue to simmer for a couple of minutes. Taste and adjust seasonings as needed. 
Ingredients
Instructions