Korean Bean Sprout Soup (Kongnamul Gook) Recipe

Korean bean sprout soup, which is both cheap and easy to make, has a light and refreshing flavor. Healthy, full of vitamin C, and low in calories, it's also supposed to be good for hangovers. Add a splash of red pepper flakes (kochukaru) and it's great for colds as well.

Ingredients:

•3 cups soybean sprouts, washed and if desired, roots trimmed
•6 cups water or broth
•2 cloves garlic, minced
•2 Tbsp soy sauce
•1 Tbsp sesame oil
•1 tsp salt
•1 scallion or bunch of chives (optional garnish)
•1 Tbsp Korean red pepper powder (kochukaru) (optional)

Preparation:

1.In a medium-sized pot, saute garlic in soy sauce and sesame oil over medium heat for 2-3 minutes.
2.Add water and bean sprouts and bring to a boil over high heat.
3.Reduce to low heat and simmer for 25-30 minutes, or until you can smell the strong odor of bean sprouts
cooking.
4.If you're making the spicy version, add the red pepper powder 5 minutes before turning off the heat.
5.If you're using scallions or chives to garnish, add to the pot at the end and then immediately take off heat.
(Serves 4)