Kongnamul guk

Ingredients · 4 servings

• 400 gSoybean sprout, rinsed and drained
• 1200 mlAnchovy broth, prepared
• 2 cloveGarlic, minced
• 3 stalkGreen onion, thinly sliced
• 1 tspSalt

Equipment

stovetop, pot, colander, knife, cutting board, measuring spoon, ladle, bowl, lid, measuring cup, spoon, timer

Instructions

1. 1
   Prepare Station

   Gather measured sprouts, broth, garlic, green onion, salt, a pot, colander, knife, board, spoon, and ladle before cooking. · 3 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Rinse Sprouts

   Rinse soybean sprouts in cold water, discard loose hulls, and drain well so the soup stays clear and the sprouts cook evenly. · 5 min

   What to look for: Sprouts look clean, pale, and free of loose hulls.

3. 3
   Start Broth

   Pour anchovy broth into the pot, add garlic, cover, and bring to a steady boil over medium heat. · 6 min

   What to look for: Broth bubbles steadily around the edges and smells savory.

4. 4
   Cook Sprouts

   Add soybean sprouts, cover the pot, and boil without lifting the lid for 5 minutes to keep their flavor clean and texture crisp. · 5 min

   What to look for: Sprouts soften slightly while the yellow heads stay intact.

5. 5
   Season Soup

   Stir in salt, then simmer uncovered for 3 minutes until the broth tastes savory and the sprout stems look slightly translucent. · 3 min

   What to look for: Broth is clear and the sprout stems are lightly translucent.

6. 6
   Finish Onion

   Add green onion and simmer for 1 minute, just until it turns bright green and the soup smells fresh. · 1 min

   What to look for: Green onion is vivid and lightly softened.

7. 7
   Serve Hot

   Ladle the soup into bowls and serve hot, with broth and sprouts divided evenly for 4 portions. · 1 min

   What to look for: Each bowl has clear broth, crisp sprouts, and green onion on top.