How to make Korean sprout soup in 30 minutes

How to make Korean sprout soup in 30 minutes

Mann, Ivanov and Ferber Publishing House has published the book “Real Korean Cuisine”. It was written by food blogger Maangchi. This is the first book in Russian, which describes Korean cuisine in as much detail as possible. We publish an excerpt from a soybean soup recipe. Its ingredients are easy to find և it is made in half an hour.

Sprouted soy soup (hummus)

Khonnamul-guk is one of the most popular soups of Korean families. What sets it apart from the rest is its light broth, fleshy, juicy soybean sprouts with a nutty flavor that enhances roasted sesame seeds. In many homes, this soup is eaten at least once a week for breakfast, lunch or dinner. They say it is good for hangovers.

If you do not like spicy, do not add spicy pepper. I like this soup with or without pepper.


450 g soybean sprouts (wet), flooded and dried
– 8 large dried anchovies, marinated
– 6 cloves of garlic, sliced
– 1⁄2 medium-sized onion, finely chopped
– 1 tablespoon soy sauce
– 1 tablespoon of coarse salt
– 1 tablespoon Korean hot pepper (gochu-karu)
– 8 glasses of water
– 3 green onions, sliced
– 1 tablespoon of sesame oil
– 1⁄4 cup finely ground roasted sesame seeds

If you can not find dried anchovies, use 10 x 17 cm dry kelp (new) instead.

how to prepare


Pour water into a large saucepan, add soybeans, anchovies, garlic, onion, soy sauce, salt and hot pepper flakes. Cook over medium heat for 30 minutes.


Add green onion, mix և remove from heat. Remove – Discard the anchovies if you do not eat them. Mix sesame oil.


Pour the soup into pots, sprinkle minced sesame seeds on each portion and serve.

Details on the topic:

Features of Korean pancake

Features of Korean pancake


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