Back to 4 servings 12 ounces soybean sprouts, rinsed and drained; thin, slender sprouts preferred, discard any black or spoiled pieces 6 cups water 8 large dried anchovies, heads and guts removed, tied in a tea bag or cheesecloth (optional for vegetarian) 1 piece dried kelp (dashima), about 3 x 3 inches 4 cloves garlic, minced 0.5 cup onion, sliced, optional 1 tablespoon gochugaru (Korean red pepper flakes), adjust to taste; leave out for a mild version 1 tablespoon soy sauce 1 tablespoon fish sauce, or use 1 tablespoon soy sauce plus salt if avoiding fish 1.5 teaspoons kosher salt, to taste 2 green onions, sliced diagonally 2 teaspoons toasted sesame oil 2 tablespoons toasted sesame seeds, ground or crushed, for garnish
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1 Step 1: Place the anchovies and kelp in the water, bring to a simmer over medium heat, and cook 15 to 20 minutes. Remove the kelp and anchovies for a clear stock.2 Step 2: Rinse the soybean sprouts several times and drain. Discard any black or spoiled pieces.3 Step 3: Add the sprouts, garlic, onion, gochugaru, soy sauce, fish sauce and salt to the stock. Stir a few times, cover and bring to a boil.4 Step 4: Boil over medium-high to medium heat for about 8 to 15 minutes, covered, until the sprouts are fully cooked and the stalks are tender but still crisp. If the soup threatens to boil over, crack the lid or stir.5 Step 5: Stir in the green onions and cook about 1 more minute.6 Step 6: Remove from the heat, stir in the sesame oil, and taste for salt, adding more if needed.7 Step 7: Ladle into bowls and top each with ground sesame seeds. Serve hot with rice and side dishes.getsaucepan.com/r/b1202374-54ea-57cb-8e97-af7a5721e37c
Cook this in Saucepan Kongnamul Guk (Korean Soybean Sprout Soup) as one big step at a time. Hands free, with timers that ring.
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