QiMeal
Kongnamul gukbap
Kongnamul gukbap · ready in 45 min · 4 servings · 415 kcal per serving · easy · 11 ingredients
This Jeonju style bowl is a spicy, bracing Korean hangover soup where crisp soybean sprouts, hot rice, anchovy broth, saeujeot, and egg make a clean but deeply savory meal.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4
- kcal
- 415
- Difficulty
- easy
Ingredients · 4 servings
- 400 gSoybean sprout, rinsed
- 300 gRice, rinsed
- 420 mlWater
- 1.6 LAnchovy broth, hot
- 12 gGochugaru
- 4Egg
- 30 gSaeujeot, finely chopped
- 18 gGarlic, minced
- 20 gSoy sauce
- 3 gSalt
- 1 gBlack pepper, ground
Equipment
stovetop, large pot, small pot, lid, ladle, knife, cutting board, measuring spoons, measuring cup, soup bowl, small bowl, spoon
Instructions
- Prepare ingredients
Gather the measured ingredients, a large pot, small pot, lid, ladle, knife, cutting board, measuring spoons, 4 soup bowls, and 4 small bowls. · 10 min
What to look for: Ingredients are measured and tools are within reach.
- Cook the rice
Rinse rice until the water runs mostly clear, combine it with water, cover, and simmer gently until the grains are tender and the water is absorbed. · 25 min
What to look for: Rice is plump, glossy, and no free water remains in the pot.
- Boil sprout broth
Bring anchovy broth to a boil, add soybean sprouts, cover, and cook until the sprout heads look translucent and the stems stay crisp. · 10 min
What to look for: Sprouts look bright and the broth smells clean and savory.
- Season the broth
Stir in garlic, gochugaru, saeujeot, soy sauce, salt, and black pepper, then simmer until the broth smells sharp and savory. · 4 min
What to look for: Broth turns lightly red and tastes briny, spicy, and balanced.
- Build the bowls
Divide hot rice among 4 soup bowls, then ladle boiling sprout broth and plenty of sprouts over each bowl to loosen the grains. · 3 min
What to look for: Rice is submerged and sprouts sit high on the surface.
- Set the eggs
Crack 1 egg into each small bowl, ladle boiling broth over it, cover, and wait until the whites set and the yolks thicken. · 3 min
What to look for: Egg whites are opaque and yolks look thick but still soft.
- Serve the bowls
Serve immediately while the broth is steaming, gently stirring each egg into the rice so every spoonful is spicy and savory. · 1 min
What to look for: The soup is steaming and the rice, egg, and sprouts are evenly mixed.
Nutrition (per serving)
| kcal | 415 |
|---|---|
| Protein | 21 g |
| Carbohydrates | 70 g |
| of which sugars | 2 g |
| Fat | 6 g |
| of which saturated | 2 g |
| Fibre | 4 g |
| Sodium | 1300 mg |
Nutri-ScoreB
Allergens
Contains: eggs, fish, crustaceans, soybeans, gluten, soy
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
- Reheat gently on the stovetop until steaming throughout, adding a splash of water if the rice has thickened the broth.
Ingredient substitutions
Water
- Anchovy broth: Cooking the rice in broth gives a stronger savory flavor.
Anchovy broth
- Water: Use only if broth is unavailable and season more carefully with saeujeot and soy sauce.
Gochugaru
- Black pepper: This removes the signature red chile flavor, so use only when gochugaru is unavailable.
Saeujeot
- Soy sauce: Use when saeujeot is unavailable, but the briny fermented shrimp flavor will be reduced.
Soy sauce
- Salt: Use a small amount and taste carefully because salt lacks the fermented soy aroma.
Salt
- Soy sauce: Add gradually to avoid darkening or oversalting the broth.
