Kongnamul-guk

Kongnamul-guk

Ingredients

• 300 g soybean sprouts, rinsed
• 1.2 L anchovy-kelp stock
• 2 cloves garlic, minced
• 1 tbsp fish sauce or soup soy sauce
• 2 scallions, sliced
• 1 tsp gochugaru (optional)

Instructions

1. Bring the stock to a boil.
2. Add sprouts, cover and boil 8–10 min without lifting the lid.
3. Add garlic and season with fish sauce and salt.
4. Add scallions and gochugaru and simmer 1 min.
5. Serve with rice and kimchi.