Kongnamul Guk (Korean Soy Bean Sprout Soup) .. 韩式黄豆牙汤

Hi everyone! Hope you are having a great weekend. Last Wednesday was a holiday (Labour Day) for us here. We had breakfast outside, i told my kids we are having lunch at home and we are having Korean style soup. They are excited and curious what type of Korean soup is mummy going to cook :D

Soy bean is a staple in my hubby's home. My parent in law were in homebase 'tofu' business for 30 over years and now the business was pass down to my eldest brother in law. They make all types of tofu like; block bean curd, yellow bean curd, silken bean curd and tofu puff as well. (My father-in-law and the beancurd story was in the borneo post press here )

We cooked with tofu and soy bean sprout very often. Some of the tofu dish i cooked are here, here, here, here My family love soy bean products, how about yours? The soy bean products are simply tasty and healthy. For us our tofu are always home made so why not having it often ;p When i saw this Korean Soy Bean Sprout Soup i smile, when i read the recipe it is not much different from the soy bean sprout soup we use to cook at home. The korean style uses anchovy broth and we uses pork ribs broth.

The soup is simply fabulous with the sweetness of the anchovies broth and the nutty flavour of the soy bean sprout when you chew into it.
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Before i share the recipe i would like to share a bit of Little Thumbs Up news!!
Thank you to dear all who shared your wonderful recipes to Little Thumbs Up - April, we have a total of 172 entries linking at Little Thumbs Up - Orange  This event was so wonderful and successful simply because of these awesome ladies. Thanks to Ann from Anncoo Journal and Zoe from Bake for Happy Kids, this wouldn't be happening without YOU(S). XOXO

Next please join us for our Little Thumbs Up - May 2014, with another of our awesome host Tze from Awayofmind Bakery House and her theme is 'MILK'.
Tze requested the event starts on 1 May instead of the Tuesday of the month so let us start now!!! 

It is a simple soup but it a warm and comfort soup ^_^

Kongnamul Guk (soy bean sprouts soup) 韩式黄豆牙汤
recipe source: koreanbapsang.com
*i cooked half of the recipe .. serving 1-2

Ingredients:
4  ounce(110g)  kongnamul (soybean sprouts)**
4 - 5 medium to large anchovies for the broth (mine are medium to small)
1/2 garlic clove, thinly sliced
1 scallion, chopped
salt and pepper to taste

3 cups of water

To Do:

• In a medium size sauce pan bring 3 cups of water with the anchovies and garlic to boil, uncovered. Reduce the heat to medium high and boil uncovered for 5-6 minutes. Remove the garlic and the anchovies from the broth.
• Rinse the soybean sprouts a couple of times, discard any skin floating.
• Add the bean sprouts and 1/2 teaspoon of salt and boil, covered, for 3-4 minutes over medium heat. Do not open the lid while the bean sprouts are being cooked or the raw bean smell will linger even after cooked. Once kongnamul is cooked, taste for salt and pepper. The amount of salt needed at this point will depends on your salt and taste. Add the scallion and serve.

I use local anchovies (ikan bilis) to cook this soup.

Enjoy!

I love the have my soup pipping hot. With this soup there is no different i like it pipping hot too and it taste so good. I like the sweetness of the anchovies broth blended so well with the kongnamul (soy bean sprouts ;p)

**Soybean sprout over in my place sell Rm6 per kilo. How much do they sell in your place?? I bought Rm1 from the lady who sell bean sprout in the wet market and it weight about 220g. I use half of it to cook this soup and half of it i make into Seasoned Soybean Sprouts (Kongnamul Muchim) this i will share this in my later post.

** Coming up is a LTU 'MILK' post :D

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