Kongnamul Guk (Korean Bean Sprout Soup)

Name: Kongnamul Guk (Korean Bean Sprout Soup)
Total time: 25 min
Cuisine: Korean
Ingredients: 1 dried kombu sheet, about 10 cm square; 1.2l water; 300g soya bean sprouts, or mung bean sprouts; 4 garlic cloves, minced; 1 tbsp tamari (gluten free); 1 tsp fine salt; 2 spring onions, sliced; 1 tsp gochugaru (Korean chilli flakes); 1 tsp toasted sesame oil

A clear, clean tasting soup of crunchy sprouts, garlic and kombu broth, comforting and ready in 25 minutes.

Time25 min
LevelEasy
Costabout £1.06 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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1dried kombu sheetabout 10 cm square
1.2 lwater
300 gsoya bean sproutsor mung bean sprouts
4garlic clovesminced
1 tbsptamari (gluten free)
1 tspfine salt
2spring onionssliced
1 tspgochugaru (Korean chilli flakes)
1 tsptoasted sesame oil

Method

1
Put the kombu and water in a pot and bring to a gentle simmer over a medium heat. Simmer for 10 minutes, then lift out the kombu.
10 min
2
Rinse the bean sprouts and add them to the broth with the garlic. Cover and cook for 7 minutes. Keep the lid on so the sprouts stay sweet, not grassy.
7 min
3
Stir in the tamari and salt. Taste and adjust with a little more salt.
4
Add the spring onions and gochugaru and cook for 2 minutes more.
2 min
5
Drizzle with sesame oil and serve hot in bowls, with steamed rice on the side.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.