Servings: 4 people
Prep time: 25 minutes (includes cleaning sprouts)
Cook time: 10 minutes
- 12 oz. kongnamul (soybean sprouts), or roughly 4 handfuls for each serving
- 10 myeolchi (dried anchovies)
- 1 piece dashima (dried kelp)
- 2 green onions, chopped
- 1 block firm tofu, cubed
- 2 garlic cloves, finely diced
- salt to taste
- 1 tbsp gochugaru (red pepper flakes; optional)
- 8 cups water
1. Submerge the soybean sprouts in a large bowl with water, floating skins and other small debris should be picked off and discarded. Although optional (but recommended), remove dirty end tips by hand until desired amount is reached. Some cook the sprouts without removing the tips, but I like to follow the common adage: if it looks dirty, it usually is dirty.
2. In a pot, bring 8 cups of water with the dried anchovies and kelp to a boil, uncovered. Boil for about 10 minutes; remove and discard ingredients from the broth.
3. Add the sprouts and minced garlic, cover, and bring to a boil for about 10 minutes. Keep lid covered during the entire duration of cooking. Add cubed tofu pieces, boil for another minute.
4. Sample the broth and adjust with salt. Garnish with chopped scallion and serve hot.
*Be careful when purchasing these soybean sprouts (kongnamul), as they are often confused with mung bean sprouts (sukju). The soybean sprouts have larger heads compared to their counterparts, which are much smaller and sometimes do not have heads on them. They are available at most Korean grocery stores or your local Asian market.