Korean Bean Sprout Soup (Kongnamul Guk) Recipe

Name: Korean Bean Sprout Soup (Kongnamul Guk)
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 300 g soybean sprouts, rinsed and drained; 6 cups dashi or Korean soup stock; 2 cloves garlic, finely minced; 1 tbsp soy sauce; 1 tsp fine sea salt, plus more to taste; 1 green onion, thinly sliced; 1 tsp gochugaru (Korean red pepper flakes), optional

By Jiwon Kim · September 22, 2026

Kongnamul guk is one of those Korean soups that looks almost too simple to be interesting—until you take the first spoonful. The broth is clear and savory, the soybean sprouts stay tender with a little crunch, and the green onion and garlic give the whole pot a fresh, comforting aroma.

It’s an everyday Korean soup rather than a complicated special-occasion dish. It’s commonly served with rice and banchan, and the soup can also be poured over rice for kongnamul gukbap. Soybean sprouts are the traditional choice, although mung bean sprouts can work when that’s what you can find.

My favorite part is how quickly it comes together. Once the dashi reaches a boil, the sprouts only need a few minutes, so they keep that pleasant bite instead of turning soft and watery. The basic Korean version is mild, but a little gochugaru gives the broth a gentle warmth.

Korean Bean Sprout Soup (Kongnamul Guk)

Tender soybean sprouts simmer in a clean dashi broth with garlic, green onion, soy sauce, and optional gochugaru. It’s light, savory, and ready in about 10 minutes.

Prep 5 min

Cook 8 min

Cuisine Korean

Yield

4 servings

Ingredients

300 g soybean sprouts, rinsed and drained
6 cups dashi or Korean soup stock
2 cloves garlic, finely minced
1 tbsp soy sauce
1 tsp fine sea salt, plus more to taste
1 green onion, thinly sliced
1 tsp gochugaru (Korean red pepper flakes), optional

Instructions

Rinse the soybean sprouts thoroughly under cold water and drain well. Pick out any discolored or damaged sprouts. Trimming the roots is optional; there’s no need to spend time removing every little tail.
Pour the dashi into a medium pot and bring it to a lively boil over medium-high heat. A Korean soup stock works especially well, but a simple dashi gives the broth plenty of depth without making the soup heavy.
Add the soybean sprouts and let the broth boil uncovered for 3 to 4 minutes. The sprouts should look cooked but still have a little resistance when you bite into one. Several of the sources land in this short cooking window rather than the much longer simmer used in some versions.
Stir in the garlic, soy sauce, salt, and gochugaru if using. Simmer for 1 to 2 minutes, just long enough for the garlic and seasoning to settle into the broth.
Add the sliced green onion during the final minute. Taste the broth and add a small pinch more salt if needed, then take the pot off the heat. The finished soup should taste clean and savory rather than intensely salty.
Ladle into bowls and serve hot with steamed rice and Korean banchan. For kongnamul gukbap, spoon hot rice directly into the soup and eat the rice and sprouts together.

Notes & Variations

The 300 g sprout-to-6-cup broth ratio is consistent with the larger-batch recipes, while the shorter 120 g-to-4½-cup version also supports keeping the broth relatively light rather than heavily seasoning it.
Soybean vs. mung bean sprouts: Soybean sprouts are the more traditional choice for kongnamul guk, but mung bean sprouts can be used when soybean sprouts aren't available. Expect a slightly different texture and flavor.
Keep the sprouts crisp: Don't keep simmering them after they're tender. The sources consistently use a short cooking time, which keeps the sprouts pleasantly crunchy rather than limp.
Make it spicy: Add gochugaru for gentle heat. For a more substantial variation, kimchi or small cubes of firm tofu can be added.
Storage: Refrigerate leftovers in an airtight container for about 2–3 days. Reheat gently on the stovetop until steaming hot; avoid prolonged boiling, which can soften the sprouts.

Nutrition (approx., per serving): Calories: 59 · Protein: 7 g · Carbs: 5 g · Fat: 2 g · Saturated fat: 0.4 g · Cholesterol: 0 mg · Sodium: 952 mg · Fiber: 1 g · Sugar: 2 g
Estimated values based on ingredients used; actual nutrition may vary depending on the dashi, soy sauce, and brands used. The available source nutrition estimate reports 59 calories, 5 g carbohydrates, 7 g protein, 2 g fat, 1 g fiber, 2 g sugar, and 952 mg sodium per serving.

FAQ

Can I use mung bean sprouts for Korean bean sprout soup?

Yes, you can use mung bean sprouts if soybean sprouts aren't available, although soybean sprouts are the more traditional choice for kongnamul guk. Mung bean sprouts are milder and cook quickly, so keep an eye on them and stop cooking as soon as they're tender with a little crunch.

How long should I cook bean sprouts for soup?

Cook soybean sprouts for about 3 to 4 minutes once the broth is boiling, then add the seasonings and finish for another minute or two. This short cooking time keeps the sprouts tender without turning them soft, which is one of the nicest textures in this soup.

What's the best stock for Korean bean sprout soup?

Korean soup stock or dashi gives kongnamul guk a deeper savory base than plain water. Korean-style dashi is a natural choice, while Japanese-style dashi, vegetable stock, or even water can work depending on what you have; if using plain water, you'll need to adjust the seasoning more carefully.

Why did my bean sprouts become too soft?

The most common reason is simply cooking them too long. Bean sprouts only need a few minutes in the boiling broth, so start checking around the 3-minute mark and remove the soup from the heat once they're tender but still slightly crisp.

How long does Korean bean sprout soup last in the fridge?

Korean bean sprout soup keeps for about 2 to 3 days in an airtight container in the refrigerator. When reheating, warm only what you plan to eat and bring it back to a hot serving temperature without boiling it for a long time, so the sprouts don't lose all of their texture.

Korean Bean Sprout Soup (Kongnamul Guk) Recipe