Korean Soyabean Sprout Soup Recipe

Serves/Makes: 2

Ingredients:

  • 6-7 large Korean dried anchovies (myeol chi)
  • 1 cup soyabean sprouts, cleaned
  • 1 green onion, chopped
  • 1 teaspoon salt (or to taste)
  • 4 cups water
How to cook Korean Soyabean Sprout Soup:
  • In a pot, add Korean dried anchovy (myeol chi) to a cold water.
  • Bring to a boil, reduce heat to low and cook for another 10 minutes.
  • Add soy bean sprouts, cover lid, cook for 10-15 minutes.(Don't open it!)
  • Add salt and green onion and serve hot.
Korean Soyabean Sprout Soup recipe

Comments:

The Korean name for the Soyabean Sprout Soup recipe is Kong Na Mul Gook. Kong Na Mul Gook is a typical Korean everyday soup. If anyone make delicious kimchi and this soyabean sprouts soup they are good at Korean cooking...

Tips:

Before add soyabean sprouts, take out anchovies if you'd like clean soup. Anchovies tend to beak after a while. Or you can leave if you're gonna eat them. It's your choice!

This recipe for Korean Soyabean Sprout Soup serves/makes: 2

The Korean Soyabean Sprout Soup recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Anchovy (more Anchovy recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: Korean (more Korean recipes)

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