Introduction

Kongnamul gukbap (콩나물국밥) is a bubbling bowl of rice in a clear soybean sprout soup, famously associated with the city of Jeonju. “Kongnamul” means soybean sprouts and “gukbap” means soup with rice. The broth is light but deeply savory – made from anchovy-kelp stock and the sprouts’ own cooking liquid, then seasoned with garlic, scallion and saeujeot salted shrimp. Koreans love it for breakfast and especially as a hangover cure.

Kongnamul Gukbap Broth at a Glance

What it is

• A clear anchovy-kelp and soybean sprout broth served over rice

Main ingredients

• Dried anchovies, kelp, soybean sprouts, garlic, scallion, salted shrimp, gochugaru

Taste

• Clean, savory and slightly briny with a nutty sprout flavor; mild or spicy

Main uses

• Kongnamul gukbap, kongnamul-guk, a base for haejangguk-style soups

What is Kongnamul Gukbap Broth Made Of?

Dried anchovies and kelp are simmered into a stock, then soybean sprouts are cooked in it until tender, which adds a sweet, nutty depth. Salted shrimp seasons the soup with a gentle briny umami instead of heavy soy sauce. Ways to make the base:

• From scratch: anchovies, kelp, radish and onion simmered for 20–30 minutes.
• Broth tablets: quick and convenient – see our coin yuksu guide.
• Broth packets: ready-made anchovy stock from Korean markets.
• Spicy version: gochugaru and chopped green chili added at the table.

What Does Kongnamul Gukbap Broth Taste Like?

It tastes clean and refreshing rather than rich – Koreans call this kind of flavor siwonhada, cooling and satisfying at the same time. The anchovy-kelp stock gives savory depth, the sprouts add crunch and a light nutty sweetness, and the salted shrimp brings a soft sea flavor. Rice soaks up the broth and makes it hearty.

Popular Korean Dishes That Use Kongnamul Gukbap Broth

Jeonju Kongnamul Gukbap

Rice and sprouts in a boiling stone pot, often with an egg – the recipe below.

Kongnamul-guk

The everyday bean sprout soup, served without rice in the bowl.

Kongnamul Haejangguk

A spicier hangover soup with dried pollack or kimchi added to the same broth.

Easy Kongnamul Gukbap Recipe (Serves 2)

Ingredients

• 5 cups water
• 10 large dried anchovies (heads and guts removed) and one 4-inch piece of dried kelp
• 8 oz (225 g) soybean sprouts, rinsed
• 2 bowls cooked rice
• 2 eggs
• 2 scallions, chopped; 1 green chili, chopped
• Crumbled roasted seaweed, to serve

Seasoning

• 1 tbsp minced garlic
• 1–2 tsp saeujeot (salted shrimp), chopped, or to taste
• 1 tsp soup soy sauce
• 1 tsp gochugaru (optional)

Instructions

1. Put the water, anchovies and kelp in a pot. Bring to a boil, remove the kelp after 5 minutes, and simmer the anchovies for 10 more minutes. Strain.
2. Return the stock to a boil, add the bean sprouts, cover and cook for 5 minutes without lifting the lid (this helps prevent a raw, grassy smell).
3. Season with garlic, saeujeot and soup soy sauce. Taste and adjust the salt.
4. Divide the rice between two heatproof bowls or small pots, ladle the boiling broth and sprouts over it and bring back to a boil if using stone pots. Crack an egg into each and cook until set to your liking (fully set yolks are the safest choice).
5. Top with scallions, chili, gochugaru and seaweed. Serve bubbling hot.

Tip: Season with saeujeot little by little – it is very salty. Kkakdugi radish kimchi is the classic side dish.

Where to Buy Kongnamul Gukbap Ingredients

United States

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Amazon
Search Korean dried anchovies on Amazon
Search Korean anchovy broth packets on Amazon

H-Mart
Search soybean sprouts on H-Mart

Canada

Search Korean dried anchovies on Amazon.ca

Europe

Search Korean dried anchovies on Amazon.co.uk

How to Store Kongnamul Gukbap Broth

Strained anchovy-kelp stock keeps in the fridge for 3–4 days or in the freezer for up to 2 months. Fresh bean sprouts spoil quickly – keep them refrigerated in their bag or in water and use within 2–3 days. Store the soup and rice separately so the rice doesn’t turn mushy.

Kongnamul Gukbap FAQ

Why is kongnamul gukbap a hangover food?

It is hot, light, salty and easy to eat, which many people find soothing the morning after drinking.

Can I use mung bean sprouts?

Soybean sprouts are traditional for their crunch and nutty flavor; mung bean sprouts are softer and milder but work in a pinch.

Is kongnamul gukbap spicy?

The broth is mild; heat comes from optional gochugaru and chili added at the end.

Can I make it vegetarian?

Yes. Use a kelp and shiitake stock and season with salt and soup soy sauce instead of salted shrimp.

Conclusion

Kongnamul gukbap broth shows the beauty of simple Korean cooking: anchovies, kelp, sprouts and a little salted shrimp become a comforting, refreshing bowl in under 30 minutes. For more about the broth’s foundation, see our dried anchovy guide.