Kongnamul Guk (Korean Soybean Sprout Soup)

Ingredients

Soybean sprouts

4 cups, rinsed and trimmed

Water

6 cups

Garlic

3 cloves, minced

Sesame oil

2 tablespoons

Soy sauce

2 tablespoons

Salt

1 teaspoon (or to taste)

Green onions

2, chopped (for garnish)

Sesame seeds

1 tablespoon, toasted (for garnish)

Instructions

1. Rinse the soybean sprouts under cold water and remove any roots or discolored parts for a fresh taste.
2. In a large pot, bring 6 cups of water to a rolling boil.
3. Add the rinsed soybean sprouts and minced garlic to the boiling water. Cook for 5 minutes until the sprouts are tender but still crunchy.
4. In a separate small pan, heat 2 tablespoons of sesame oil over medium heat. Once hot, stir in the soy sauce and salt, cooking for 1 minute to combine the flavors.
5. Carefully pour the sesame oil mixture into the pot with the soybean sprouts, stirring well to ensure even distribution.
6. Reduce the heat and let the soup simmer for an additional 5 minutes to meld the flavors.
7. Serve hot, garnished with chopped green onions and toasted sesame seeds for a delightful finishing touch.