[Easy Home Cooking] How to Make Refreshing Kongnamul-gukbap

Soybean sprouts are vegetables made by germinating soybeans, providing a crunchy texture. When added to soups, they create a refreshing flavor. Dishes using soybean sprouts are diverse, including soybean sprout rice, soybean sprout soup, and seasoned soybean sprouts. Among them, Kongnamul-gukbap is a representative dish. Kongnamul-gukbap can be easily made at home if you have the ingredients. Let's try making Kongnamul-gukbap through this recipe.

Kongnamul-gukbap Recipe

Ingredients: 3 handfuls of soybean sprouts, 1 squid, 1 Cheongyang chili pepper, 1/2 cup of napa cabbage kimchi, 1/4 green onion, 6 cups of kelp and anchovy broth, 2 bowls of rice, a bit of red chili powder. Soup seasoning ingredients: 1 tbsp saeujeot (salted fermented shrimp), 1 tbsp cooking wine, 1/2 tbsp minced garlic, a bit of black pepper.

1. Wash and trim the soybean sprouts. Shake off the seasoning paste from the napa cabbage kimchi and chop the kimchi finely. Finely chop the Cheongyang chili pepper and green onion.

2. Remove the innards from the squid and rinse it thoroughly. Pour the kelp and anchovy broth into a pot and bring it to a boil. Add and cook the squid, then cut it into bite-sized pieces.

3. Add the soybean sprouts to the broth used for boiling the squid and boil for 3 to 5 minutes. Remove the sprouts, then add the soup seasoning ingredients to the broth to season it.

4. Place rice in a bowl, top with the boiled soybean sprouts, pour in the hot broth, and garnish with green onion, Cheongyang chili pepper, squid, kimchi, and red chili powder.

5. Adjust the seasoning by adding saeujeot (salted fermented shrimp) according to preference to complete the Kongnamul-gukbap.

[FamTimes = Reporter Kim Hyun-wook]