Korean Soybean Sprout Soup Recipe Video

Reviewer’s note:

Now here is a feel good bean soup with both veg and non-veg versions. Go ahead and knock yourself out with this easy but exotic Korean dish.

Directions for preparation (non-vegetarian):

• Rinse and drain a package of soybean sprouts (500 grams) a few times over. Pick out any rotten sprouts.
• Put the soybean sprouts into a pot and add 5½ cups of water.
• Add 1½ tsp salt, 1 tsp soy sauce, 2 cloves of minced garlic, ½ tbsp of hot pepper flakes.
• Slice half a medium sized onion and put it in the pot.
• Add a handful of dried anchovies (about 7 large dried anchovies) after removing the intestines. (this is going to be taken out later)
• Close the lid and bring to a boil over medium heat for about 15 minutes.
• When the soup boils over, open the lid and stir the soup with a spoon.
• Lower the heat and cook another 25 minutes
• Add 2 chopped green onions and 1 or 2 tsp of sesame oil.
• Turn off the heat.
• Grind roasted sesame seeds in a grinder.
• Put the soup in a bowl and sprinkle some sesame seed powder on top, just before serving.

Directions for preparation (vegetarian):

• Rinse and drain a package of soybean sprouts (500 grams) a few times over. Pick out any rotten sprouts.
• Put the soybean sprouts into a pot and add 5½ cups of water.
• Add 1½ tsp salt, ½ cup worth of kelp, and 2 cloves of minced garlic.
• Slice half a medium sized onion and put it in the pot.
• Close the lid and bring to a boil over medium heat for about 15 minutes.
• When the soup boils over, open the lid and stir it with a spoon.
• Lower the heat and simmer another 25 minutes.
• Take the kelp out of the soup.
• Add 2 chopped green onions and 1 or 2 tsp of sesame oil.
• Turn off the heat.
• Grind roasted sesame seeds in a grinder.
• Put the soup in a bowl and sprinkle some sesame seed powder on top, just before serving.