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Clear bean-sprout soup with rice

콩나물국 · Bean-sprout soup

Bean-sprout soup

콩나물국

What exactly is it?

A light soup retains the nutty heads and crisp stems of bean sprouts. It can be clear or red with chili powder. A small side bowl differs in portion and presentation from kongnamul-gukbap, where soup and rice form a full meal.

Main ingredients

Bean sprouts, water or anchovy stock, garlic, scallion, salt

Ordering and serving

Clear broth may still use anchovies. Ask about the stock for a vegetarian meal. Some spicy dishes come with chilled bean-sprout soup rather than a hot bowl.

Origins and changes

The soup uses soybeans sprouted as a household vegetable, cooking the heads and stems together. Clear and chili-seasoned versions also serve as small side soups with bibimbap or spicy stir-fries.

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Bean-sprout soup

콩나물국

Main ingredients
Bean sprouts, water or anchovy stock, garlic, scallion, salt
Flavor and character
A light soup retains the nutty heads and crisp stems of bean sprouts. It can be clear or red with chili powder. A small side bowl differs in portion and presentation from kongnamul-gukbap, where soup and rice form a full meal.
How to eat it
Clear broth may still use anchovies. Ask about the stock for a vegetarian meal. Some spicy dishes come with chilled bean-sprout soup rather than a hot bowl.
Read about this dish →

Miyeok-guk

미역국

Main ingredients
Soaked seaweed, beef or shellfish or fish, soup soy sauce, sesame oil
Flavor and character
Seaweed is simmered with beef or seafood until soft and slippery. Beef is common, while coastal versions may use clams or flatfish. Visible seaweed alone does not mean the broth is vegetable-based.
How to eat it
Ask for long seaweed pieces to be cut if needed. If you avoid meat or have a shellfish allergy, ask what makes the broth rather than focusing only on the seaweed.
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