Kongnamul Gukbap: soybean Sprouts Rice Soup

Written by Joe Wabe.

One of the dearest and closest dishes to Koreans’ hearts (as well as to the hearts of foreigners) is gukbap (국밥) or hot soup with rice. This savory and filling dish is ideal for breakfast or lunch, and one of my favorites during the chilly months of the year. Although there are many varieties, for most of them, the base broth is the same: seasoned boiled pork bones.
There aren’t many facts written about the origins of this popular dish, but one of the theories places it during the Korea War in the 1950s when food was scarce and peasants made the best use of every part of the animal for sustenance. Over time, the soup’s popularity grew from a poor man’s meal to a very popular dish, especially in Busan where dwaeji gukpab (돼지국밥) ) became a local specialty that still attracts many people every year.

Kongnamul gukbap (콩나물국밥), or soybean sprout soup, is attributed to the Jeolla provinces, specifically to Jeonju, and it’s well known as a “hangover soup” for its soothing spiciness and nutritional characteristics. This soup is usually prepared and served in traditional individual-serving pots, or ttukbaegi (뚝배기), that retain their heat even after being removed from the stove, allowing the soup to maintain a warm temperature longer. Although many kinds of gukbap use bone broth, this is not the case for kongnamul gukbap, which traditionally uses anchovy stock. This variation makes it easier to prepare and cook, as it can be enjoyed in no longer than 30 minutes.
The freshness and crispiness that the sprouts bring into this dish matches with the happy and fun mood of spring. Whether you want it for breakfast or lunch, I hope you enjoy the experience as much as I do when I prepare it.

INGREDIENTS (Serves 2)

1 package of soybean sprouts
1 sliced medium onion
1 tablespoon of minced garlic
1 sliced green onion
1 cup of chopped kimchi
1 teaspoon (ts) of salt
2 ts of red pepper flakes
1 ts of sesame seed oil
2 ts of anchovy stock
2 ts of sesame seed powder
1 sweet, chopped red pepper
1/2 cup of chopped wild radish
1-2 cups of cooked white rice

PREPARATION

1. Warm some water and put it aside, then add the soybean sprouts. Let them sit for about five minutes, then rinse well with cold water and let them drain.
2. In a pot, add eight cups of water and bring it to a boil. Once the water is boiling,add the radish and the anchovy stock, and let it all boil for five minutes.
3. Add the chopped kimchi, garlic, onion, and salt, and reduce the heat. Let it all cook for another five minutes. (Taste for flavor and add more salt or anchovystock as needed.)
4. Add the sprouts, red pepper, and sesame seed power, and let it all cook for another three minutes. Then add the sesame oil, green onion, and red sweet pepper, and let them cook for the final two minutes.
5. Turn off the heat and let everything sit for at least five more minutes before serving.
6. In a bowl, add the rice first and top it with the soup. Finally, enjoy!

THE AUTHOR

Joe Wabe is a Gwangju expat, who has been contributing to the GIC and the Gwangju News for more than ten years with his work in photography and writing.