Comments on: Kongnamul Guk (Soybean Sprout Soup)

By: Taeho

Taeho — Tue, 23 Jul 2024 20:45:46 +0000

In reply to Monique. No, the texture of the soy bean is very important for this dish, it is a larger sprout and provides a important roll of flavor and texture.

By: Hyosun

Hyosun — Wed, 02 Aug 2023 01:49:37 +0000

In reply to Monique. No, they are totally different things. Just use any flavorful broth you use to make soups.

By: Monique

Monique — Tue, 01 Aug 2023 03:42:38 +0000

If I don’t have dried sardines, can I use canned sardines?

By: Monique

Monique — Tue, 01 Aug 2023 03:39:08 +0000

Can I use king bean sprouts instead of soybean sprouts?

By: June

June — Thu, 25 Aug 2022 06:15:33 +0000

Tried this recipe a few times already. Used the instant anchovy powder for broth and have used both salt and saewujeot for seasoning. Very good go-to recipe for light soup.

By: Hyosun

Hyosun — Thu, 21 Jul 2022 21:43:28 +0000

In reply to Kelly. The latter. When you taste it after boiled, add either additional salt or saeujeot to taste.

By: Kelly

Kelly — Tue, 19 Jul 2022 01:44:35 +0000

If I’m using saewujeot, do i use that instead of 1 teaspoon of salt when I boil the sprouts or do i use the salt at that time but use saewujeot at the end?

By: Hyosun

Hyosun — Fri, 23 Jul 2021 01:07:28 +0000

In reply to Becky. Not fishy to me, but you can certainly use other broth.

By: Becky

Becky — Thu, 22 Jul 2021 17:38:49 +0000

This sounds delicious. I don’t like fishy broths at all, is this broth fairly fishy? Can I use chicken or vegetable broth instead?

By: Hyosun

Hyosun — Mon, 05 Jul 2021 20:21:06 +0000

In reply to Lori Isenberg. Great to hear! Thanks for letting me know.