Ingredients with Measurements:
- 4 cups of soybean sprouts
- 6 cups of water
- 1 tablespoon of minced garlic
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- Salt and pepper to taste
- 2 green onions, sliced
- 1 red chili pepper, sliced
- 1 tablespoon of vegetable oil
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the soybean sprouts in cold water and remove any brown or damaged sprouts.
2. In a pot, heat the vegetable oil over medium heat.
3. Add the minced garlic and stir-fry for 30 seconds.
4. Add the soybean sprouts and stir-fry for 1-2 minutes.
5. Add the water and bring to a boil.
6. Reduce heat to low and simmer for 10-15 minutes.
7. Add the soy sauce, sesame oil, salt, and pepper to taste.
8. Garnish with sliced green onions and red chili pepper.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Medium heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 60
- Fat: 3g
- Carbohydrates: 7g
- Protein: 4g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral oil.
- Red chili pepper can be substituted with jalapeno pepper or crushed red pepper flakes.
Variations:
- Add sliced mushrooms for a heartier soup.
- Add cooked rice or noodles for a more filling meal.
Tips and tricks:
- Be sure to remove any brown or damaged soybean sprouts before cooking.
- Adjust the amount of soy sauce and salt to taste.
- For a spicier soup, add more red chili pepper or crushed red pepper flakes.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of sliced green onions and red chili pepper on top.
Garnishes:
- Sliced green onions and red chili pepper
Pairings:
- Serve with steamed rice and kimchi for a complete meal.
Suggested side dishes:
- Kimchi
- Steamed rice
- Korean-style pickled vegetables
Troubleshooting advice:
- If the soup is too bland, add more soy sauce or salt to taste.
- If the soup is too salty, add more water to dilute the flavor.
Food safety advice:
- Be sure to rinse the soybean sprouts thoroughly before cooking to remove any dirt or debris.
Food history:
- Kongnamul Guk is a traditional Korean soup made with soybean sprouts, which are a common ingredient in Korean cuisine.
Flavor profiles:
- Savory, slightly sweet, and nutty.
Serving suggestions:
- Serve hot as a light meal or appetizer.
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Region: Korean