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Soups & stews · Korean home cooking

Soybean sprout rice soup (kongnamul-gukbap)

A warming rice soup with soybean sprouts, a little kimchi and a fully cooked egg. Exact alternatives are included for stock, sprouts and kimchi.

35 min2 servings6 stepsDifficulty: Easy
Soybean sprout rice soup (kongnamul-gukbap)

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Fresh soybean sprouts is unavailable

    Use instead
    Fresh mung bean sprouts
    Substitute quantity
    1 packReference quantity: 200 g

    Use the same amount but simmer for 3–4 minutes rather than 6–8 minutes. Their stems are softer and their heads smaller.

  • Substitute available

    If Cooked short-grain rice is unavailable

    Use instead
    Cooked long-grain rice
    Substitute quantity
    2 small bowlsReference quantity: 300 g

    Use cooked rice, not dry grains. Warm separately before adding broth; the grains will remain more separate.

  • Substitute available

    If Unsalted anchovy-kelp stock is unavailable

    Use instead
    Unsalted vegetable stock
    Substitute quantity
    5 paper cupsReference quantity: 900 ml

    Use the same simmering time. The broth will be lighter and contain no fish stock; check the other ingredients if avoiding fish.

  • Substitute available

    If Ripe kimchi, chopped is unavailable

    Use instead
    Thinly sliced napa cabbage
    Substitute quantity
    ½ paper cupReference quantity: 40 g

    Add at the same stage. The soup will be milder and less sour; leave the remaining liquid unchanged.

  • Optional

    May be omitted. Skip adding the eggs and simmer the sprouts for the same total time.

  • Substitute available

    If Korean soup soy sauce is unavailable

    Use instead
    Regular soy sauce
    Substitute quantity
    2 small teaspoonsReference quantity: 10 ml

    Use less because regular soy sauce darkens the broth. At the final tasting, add a little of the listed salt only if needed.

  • Optional

    May be omitted. Skip its preparation and addition; keep all other amounts unchanged. The flavour will be milder.

  • Optional

    May be omitted. Skip its preparation and addition; keep all other amounts unchanged. The flavour will be milder.

  • Optional

    May be omitted. Skip its preparation and addition; keep all other amounts unchanged. The flavour will be milder.

  • Optional

    May be omitted. Add gradually only after tasting, since soy sauce and packaged broth can already be salty.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Discard any spoiled sprouts. Rinse the fresh soybean sprouts thoroughly under running water and drain. Chop the kimchi and spring onion; cut the nori into short strips.

    Discard any spoiled sprouts. Rinse the fresh soybean sprouts thoroughly under running water and drain. Chop the kimchi and spring onion; cut the nori into short strips.

  2. Step 2

    Step 2: Bring 5 paper cups of unsalted anchovy-kelp stock to a boil in a soup pot. Add the kimchi, minced garlic and soup soy sauce and simmer for 3 minutes.

    Bring 5 paper cups of unsalted anchovy-kelp stock to a boil in a soup pot. Add the kimchi, minced garlic and soup soy sauce and simmer for 3 minutes.

  3. Step 3

    Step 3: Add the soybean sprouts. Keep the lid off and boil gently for 6–8 minutes, until the thick yellow heads are cooked and the raw bean taste disappears. If using mung bean sprouts instead, cook them for 3–4 minutes.

    Add the soybean sprouts. Keep the lid off and boil gently for 6–8 minutes, until the thick yellow heads are cooked and the raw bean taste disappears. If using mung bean sprouts instead, cook them for 3–4 minutes.

  4. Step 4

    Step 4: Make space in the bubbling broth and carefully crack in the two eggs, keeping them apart. Simmer for 3–5 minutes, until both whites and yolks are completely set; spoon hot broth over the tops as they cook.

    Make space in the bubbling broth and carefully crack in the two eggs, keeping them apart. Simmer for 3–5 minutes, until both whites and yolks are completely set; spoon hot broth over the tops as they cook.

  5. Step 5

    Step 5: Warm the cooked rice separately and divide between two deep bowls. Taste the broth and add the listed salt gradually only if needed. Add chopped spring onion to the pot and simmer for 1 minute.

    Warm the cooked rice separately and divide between two deep bowls. Taste the broth and add the listed salt gradually only if needed. Add chopped spring onion to the pot and simmer for 1 minute.

  6. Step 6

    Step 6: Lift one fully cooked egg into each bowl. Add sprouts, kimchi and plenty of hot broth over the rice, then a few nori strips. Serve immediately, keeping extra broth and rice separate for storage.

    Lift one fully cooked egg into each bowl. Add sprouts, kimchi and plenty of hot broth over the rice, then a few nori strips. Serve immediately, keeping extra broth and rice separate for storage.

03 / Enjoy your meal

Finished dish

Finished dish: Soybean sprout rice soup (kongnamul-gukbap)
Soybean sprout rice soup (kongnamul-gukbap)
Helpful tips

Use fresh sprouts and cook them thoroughly. Kimchi may contain fish or shellfish; check its label. The eggs in this home version are fully cooked. The rice is already cooked, not dry grains. Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour if the room is hotter than 32°C. Keep at 4°C or below, use within 3–4 days and reheat leftovers to 74°C.

Enjoy every bite

How to enjoy it

Serve the soup hot and add salt only after tasting. Keep the cooked rice separate until serving.

Serve it with