Spicy Bean Sprout Soup (Eolkeun Kongnamul-guk)
Easily make spicy bean sprout soup in the microwave without worrying about it boiling over.
📝 Editor's Notes
Today's spicy bean sprout soup (eolkeun kongnamul-guk) is a super easy recipe that can be made in just 9 minutes using a microwave.
It's a great choice for beginner cooks as you can cook it cleanly without worrying about it boiling over.
The Haetongnyeong broth powder stick creates a deep and rich flavor, resulting in a wonderfully spicy yet refreshing soup.
It's perfect as a hangover cure after a night out, and on hot days, it can be transformed into a cool young radish cold noodle soup (yeolmu naengguksu) for a special treat, making it a versatile dish for all seasons.
We highly recommend it for those who want to enjoy a healthy and delicious meal even with a busy schedule.
🛒 Ingredient Tips
For bean sprouts, a crisp texture is key, so choose ones that are not too long, have plump stems, and bright yellow, fresh heads.
Avoid bean sprouts with soft or discolored roots.
After purchasing, wash immediately, drain well, and store in an airtight container in the refrigerator to maintain freshness.
For green onions, choose ones with vibrant green leaves and firm white stalks.
Fresh, fragrant green onions will enhance the soup's flavor.
When selecting blanched young radish (yeolmu), choose those that are not too soft but still retain a crisp texture.
Blanched young radish can be pre-blanched and frozen for convenient use whenever needed.
🔄 Substitution Guide
You can use mung bean sprouts instead of bean sprouts (kongnamul).
Mung bean sprouts also offer a crisp texture and refreshing taste, similar to bean sprout soup.
However, mung bean sprouts cook faster than bean sprouts, so it's best to reduce the microwave cooking time by 1-2 minutes.
If you don't have Haetongnyeong broth powder sticks, you can use dried anchovy and kelp broth packs or commercial liquid dashi.
If using broth packs, first boil them with water in the microwave to make the broth, then remove the packs before adding seasonings and bean sprouts.
If the red pepper powder (gochugaru) is too spicy, you can reduce the amount or use chopped red chili peppers instead of Cheongyang peppers for a milder flavor.
If blanched young radish (yeolmu) is not available for the cold noodle soup, shredded cucumber or kimchi can be used for a similar refreshing and crunchy taste.
🥘 Ingredients
👨🍳 Cooking Points
The most important cooking points for this recipe are the 'microwave cooking time' and 'eliminating the raw bean sprout smell.' First, it's crucial to thoroughly mix the water and seasonings to develop the broth flavor.
Stir well to ensure the Haetongnyeong broth powder dissolves evenly in the water.
Second, after adding the bean sprouts, cover tightly and microwave for exactly 9 minutes.
The yellow heads of the bean sprouts must be cooked thoroughly to prevent any raw smell and maintain their crisp texture.
Cooking with the lid closed ensures that the internal temperature remains even, allowing the bean sprouts to cook uniformly.
Do not open the lid during the 9 minutes of cooking, as this can cause a raw bean sprout smell.
By following these two points, you can make delicious bean sprout soup without fail.
👨🍳 Directions
Pour 600ml of water into a microwave-safe container, add 2 packs of Haetongnyeong Deep & Rich Flavor Broth Powder Stick, 1 tsp salt, and 2 tbsp red pepper powder (gochugaru), then mix well.
Add 170g bean sprouts and sliced green onion.
Cover and microwave for 9 minutes to cook the bean sprout soup (the secret is to cook the yellow heads of the bean sprouts thoroughly to prevent any raw bean sprout smell).
Divide the finished bean sprout soup into containers and store in the freezer for 4 hearty soup side dishes.
(Serving suggestion) Add brown rice somen noodles to the hot bean sprout soup, top with 1 boiled egg and blanched young radish (yeolmu), and serve cold as a refreshing young radish cold noodle soup (yeolmu naengguksu) for a delicious meal.
💡 Tips
For those who enjoy alcoholic beverages, keep Haetongnyeong broth powder sticks on hand to easily make a hangover soup in the microwave on days you need it.
Haetongnyeong, a company specializing in broths, continuously strives to provide the highest quality and deep, rich flavor beyond expectations.
My husband loved this cold noodle soup so much that he keeps asking me to make it again.
📦 Storage & Reuse
The finished bean sprout soup can be stored in an airtight container in the refrigerator for 2-3 days.
If you want to store it longer, we recommend portioning it out and freezing it.
When freezing, place individual portions in plastic containers or zip-top bags and they can be enjoyed fresh for 2 weeks to up to a month.
To serve, thaw the frozen bean sprout soup in the microwave or transfer it to a pot and heat it over medium heat.
Be careful not to overcook it, as the crisp texture of the bean sprouts may be lost; just reheat gently.
When reheating from frozen, add a little water to adjust the consistency and salt to taste if needed.
🥢 Who This Is For
This spicy bean sprout soup (eolkeun kongnamul-guk) is great for busy office workers, those living alone, or anyone craving a warm bowl of soup.
For those who enjoy drinking alcohol, it makes an excellent hangover cure.
The young radish cold noodle soup (yeolmu naengguksu) variation is a special summer treat that can delight your family.
When serving as a warm soup with rice, it pairs well with simple side dishes like kimchi pancake (kimchijeon) or rolled omelet (gyeran-mari).
When enjoyed as cold noodles, adding thinly sliced boiled pork belly (suyuk) or dumplings (mandu) can make for an even more satisfying meal.
🔥 Nutrition Info
One serving (approx.
150ml) of this spicy bean sprout soup (eolkeun kongnamul-guk) is estimated to be around 60-80 kcal, making it a relatively light meal.
It is estimated to contain about 5-7g protein, 1-2g fat, and 8-10g carbohydrates.
Bean sprouts are a low-calorie food rich in dietary fiber, which aids in gut health, and abundant in asparagine, making them very effective for hangover relief.
They are also rich in vitamin C and amino acids, contributing to immune system boosting.
Red pepper powder (gochugaru) contains capsaicin, which boosts metabolism, and green onions are rich in vitamins and minerals, contributing to overall health.
Consuming it with brown rice somen noodles can increase dietary fiber and complex carbohydrate intake, making for a more balanced meal.
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