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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.
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
Main Ingredient: Anchovy
Preparation Method: Soups/Chowders
Cuisine: Korean