Soybean Sprout Soup - 콩나물국

Introduction
The Jeonju-produced Kongnamul is known as the best in Korea because the Jeonju soil is ideal for growing Kongnamul. The breed of beans for Jeonju Kongnamul is called the "mice eyes" bean, and its soft texture is an ideal food for relieving hangovers. Historic records site that Koreans long ago ate Kongnamul to relieve famines in the Goryo and Chosun dynasties. Detailed recipes for Kongnamul are seen in 1910, and tradition records that it first originated in Jeonju. The traditional Jeonju Kongnamul gukbap is made by boiling rice and kongnamul in a Tukbaeki (unglazed earthen pot) with lots of seasonings. Instead of boiling, though, the hot soup can be added instead to the bowl of rice, which is Nambusijang-style gukbap. These two different types of gukbap are popular with drinkers of alcohol in Jeonju. These gukbaps are low in cost, relieve hangovers and take the edge of hunger for families, working class people and friends.

Recipe
Spicy Version
Ingredient
1 Package of soybean sprouts (500 gram), water, salt, soy sauce, hot pepper flakes, onion, garlic, green onion, dried anchovies, roasted sesame seeds, and sesame oil.
Directions

1. Rinse and drain a package of soybean sprouts (500 gram) a few times over. Pick out any rotten sprouts.
2. Put the soybean sprouts into a pot and add 5 1/2 cup of water.
3. Add 1 1/2 ts salt, 1 ts soy sauce, 2 cloves of minced garlic, 1/2 tbs of hot pepper flakes.
4. Slice half a medium sized onion and put it in the pot.
5. Add a handful of dried anchovies (about 7 large dried anchovies) after removing the intestines.*tip: this is going to be taken out later, we won't eat it
6. Close the lid and bring to a boil over medium heat for about 15 minutes.
7. When the soup boil overs, open the lid and stir the soup with a spoon.
8. Lower the heat and cook another 25 minutes.
9. Add 2 chopped green onions and 1 or 2 ts of sesame oil.
10. Turn off the heat.
11. Grind roasted sesame seeds in a grinder.
12. Put the soup in a bowl and sprinkle some sesame seed powder on top,just before serving.

Non-spicy Vegetarian Version
Ingredients
1 package soybean sprouts (500 gram), water, salt, kelp, garlic, green onion, onion, roasted sesame seeds, and sesame oil.
Directions

1. Rinse and drain a package soybean sprouts (500 gram) a few times over. Pick out any rotten sprouts.
2. Put the soybean sprouts into a pot and add 5 1/2 cups of water.
3. Add 1 1/2 ts salt, 1/2 cup worth of kelp, and 2 cloves of minced garlic.
4. Slice half a medium sized onion and put it in the pot.
5. Close the lid and bring to a boil over medium heat for about 15 minutes.
6. When the soup boils over, open the lid and stir it with a spoon.
7. Lower the heat and simmer another 25 minutes.
8. Take the kelp out of the soup.
9. Add 2 chopped green onions and 1 or 2 ts of sesame oil.
10. Turn off the heat.
11. Grind roasted sesame seeds in the grinder.
12. Put the soup in the bowl and sprinkle some sesame seed powder on top, just before serving.

Video


Source: Asiart Jeonju, Maangchi, Aeri's Kitchen