Kongnamul Guk (Bean Sprout Soup)
‘Kongnamul Guk’ or Bean Sprout Soup is a popular Korean side dish soup. It is normally taken as part of the breakfast meal. Apparently, this clear and healthy soup is a great hangover remedy. So for the merrymaker who had too much to drink and wakes up to a splitting headache and ‘hairy’ tongue (hehe), get someone to make this pick-me-up soup for you! 
Besides that, Kongnamul Guk is also beneficial for people suffering from cold as bean sprouts are high in Vitamin C among other vitamins and are a good source of dietary fibre.
This soup is very easy to make with relatively few ingredients needed. The recipe below can easily serve 3 people.
Ingredients:
2 fistfuls Bean Sprouts
Dried anchovies/’ikan bilis’
Dried kelp 10 X 10 cm in size (please refer to my ‘Korean Food Ingredients’ post for the product picture)
1/2 tsp Minced Garlic
1 Green Chili, seeded and thin sliced (I omitted this)
1 tsp Salt (I used 1/2 tsp)
6 cups Water
Method:
1) Rinse bean sprouts and drain. Discard rotten/bad sprouts.
2) Pour water into pot. Add dried anchovies and dried kelp then boil for 20 to 25 minutes.
3) Remove kelp and anchovies from the soup stock.
4) Add bean sprouts and boil for 1 minute (Note: do not overcook bean sprouts to retain the crispy texture).
5) Add minced garlic, salt and green chili.
6) Boil for 30 seconds then switch off stove fire.
You can enjoy this healthy soup on its own or add some rice into the soup (called ‘Kongnamulgukbap’) for a more substantial meal.
