Kongnamul Guk

Kongnamul Guk is a comforting Korean bean sprout soup, perfect for a light breakfast. This vegan version is nourishing and packed with umami flavors, making it a delightful start to your day.

Ingredients

• Soybean sprouts - 200 grams
• Water - 800 milliliters
• Garlic - 2 cloves, minced
• Green onion - 2 stalks, chopped
• Sesame oil - 1 tablespoon
• Soy sauce - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1 teaspoon (optional)

Steps

1. Rinse the soybean sprouts under cold water to remove any impurities.
2. In a pot, combine 800 milliliters of water and the rinsed soybean sprouts. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to medium and add minced garlic, soy sauce, and a pinch of salt. Simmer for about 10 minutes until the sprouts are tender.
4. Add chopped green onions and sesame oil to the pot. Stir well and let it simmer for another 2-3 minutes.
5. Taste the soup and adjust the seasoning with more salt or pepper if needed. If you like it spicy, add red pepper flakes.
6. Remove from heat and serve hot, garnishing with additional green onions if desired.

Nutrition

• Calories: 120
• Protein: 8 g
• Carbs: 14 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.8 L

Health Benefits

• Rich in vitamins and minerals from soybean sprouts.
• Low in calories, making it a great weight management option.

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