Soy Bean Sprout Soup Meal prep (Kongnamul-guk)

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Kongnamul-guk is a traditional Korean dish that features soybean sprouts as the main ingredient. This comforting soup is known for its light and refreshing flavor.

It's often enjoyed as a side dish or served with rice, making it a popular choice for breakfast or a light meal. It's appreciated for its nutritional benefits, as bean sprouts are rich in vitamins, minerals, and dietary fiber. Many Koreans also believe that this soup is good for digestion and can help alleviate hangovers, making it a go-to comfort food in various situations. Are you confused between bean sprouts and mung bean sprouts?

In Korean cuisine, bean sprouts and mung bean sprouts are two different types of sprouts that are often used in various dishes, each with its unique characteristics and flavors.

Soybean Sprouts

- These sprouts come from soybeans and are typically larger and thicker than mung bean sprouts. They have a slightly nutty flavor and a crunchy texture.

- In Korean cooking, soybean sprouts are commonly used in dishes like kongnamul-guk (bean sprout soup) and bibimbap.

 They are often blanched and seasoned with sesame oil, garlic, and soy sauce, making them a flavorful and nutritious side dish.

Mung Bean Sprouts

- Mung bean sprouts are thinner and more delicate, with a crisp texture. They have a milder, slightly sweet flavor compared to soybean sprouts.

In the U.S., the bean sprouts that are most commonly known are mung bean sprouts.

The main differences between the two sprouts lie in their size, texture, and flavor. Bean sprouts are thicker and nuttier, while mung bean sprouts are thinner and milder. Both types of sprouts are versatile and play important roles in Korean cuisine, adding freshness and nutrition to a variety of dishes.

🛒 Ingredients (Serves 6)

• Kimchi: 35oz

• Bean Sprouts

• Korean chili powder (gochugaru): 3 tbsp

• Onion: 1, thinly sliced

• Soup stock cube or coin: 1

• Minced garlic: 1 tbsp

• Fish sauce: ¾ tbsp

• Green onion or leek, diagonally sliced

• Cooking oil

• Bean Sprouts https://www.sayweee.com/en/product/Soy-Bean-Sprouts/97338?trace_id=c4243320-c687-4725-887b-f8b1029ed499

• Red pepper powder (gochugaru) https://a.co/d/7SuBX7K

• Coin Broth https://a.co/d/0nrUewS

• Fish sauce https://a.co/d/5S2v4bn

• Freezer mealprep container 16oz https://a.co/d/iRlgRjF

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👩🏻‍🍳 Recipe

1. Prep the Ingredients: Chop the kimchi into small pieces and thinly slice the onion.

2. Sauté: Heat some oil in a pot, then add the kimchi and onion. Stir-fry until the ingredients soften.

3. Add Red Pepper Powder: Mix in 3 tablespoons of gochugaru, continuing to stir-fry until the kimchi and onion are thoroughly cooked and tender. Allow the mixture to cool completely.

4. Pack the Ingredients: Transfer a portion of the sautéed kimchi mixture into freezer-safe bags or containers.

5. Add the Bean Sprouts: Press down firmly to pack as many bean sprouts as possible on top of the kimchi mixture.

6. Finish the Prep: Add diagonally sliced green onions, 1 tablespoon of minced garlic, a soup stock coin, and ¾ tablespoon of fish sauce to each portion. Seal the containers or bags tightly.

7. When ready to enjoy, place the mixture into a pot, add enough water to cover about two-thirds of the contents, then bring it to a boil. Adjust the seasoning with salt or fish sauce to taste.

📌 Cooking Tips:

- Easily Remove Frozen Contents: To release the frozen block from the container, flip it upside down and run warm water over the outside. It will slide right out!

- Water Ratio: For a 2-quart pot, add enough water to cover about two-thirds of the ingredients.

- Why Sauté the Kimchi?: Cooking the kimchi and onion thoroughly enhances the flavor and ensures the soup cooks quickly. This step allows the bean sprouts to maintain their crispness and freshness.

Enjoy this quick and easy meal-prep recipe whenever you’re craving a comforting bowl of Kongnamul-guk! 😊