Kongnamul Gukbap Recipe — Authentic Jeonju-Style Bean Sprout Soup Rice
Learn how to make authentic Jeonju-style kongnamul gukbap with this step-by-step recipe.
Table of Contents
Kongnamul gukbap is one of the most refreshing Korean soups you can make. Unlike the heavy, collagen-rich broths of dwaeji gukbap or seolleongtang, this dish is light, clean, and packed with crunchy texture from generous amounts of bean sprouts.
This recipe follows the Jeonju-style — the most famous regional version.
Ingredients
For the Broth
| Ingredient | Amount | Note |
|---|---|---|
| Dried anchovies (large) | 10 pieces | Heads removed |
| Dried kelp (dashima) | 1 piece (3×3 inch) | |
| Garlic | 3 cloves | Minced |
| Water | 6 cups | |
| Soy sauce (regular) | 1.5 tbsp | |
| Salt | To taste |
For the Soup
| Ingredient | Amount | Note |
|---|---|---|
| Fresh bean sprouts | 4 cups (400g) | Rinsed, tails optional |
| Green onions | 3 stalks | Sliced diagonally |
| Gochugaru | 1-2 tsp | Adjust to preference |
| Sesame oil | 1 tsp | For finishing |
| Eggs | 2 | Optional |
For Serving
| Ingredient | Amount |
|---|---|
| Steamed rice | 2 bowls |
| Kimchi | As needed |
| Gochujang | 1 tbsp (optional) |
Instructions
Step 1: Make the Anchovy Broth
- In a pot, combine dried anchovies, kelp, minced garlic, and water
- Bring to a boil over medium-high heat
- Once boiling, reduce heat to low and simmer for 10 minutes
- Remove the anchovies and kelp with a slotted spoon (discard)
- Add soy sauce and salt to taste
Step 2: Cook the Bean Sprouts
- Bring the broth back to a boil
- Add the bean sprouts and cook for 3-4 minutes — they should remain slightly crunchy
- Skim off any foam that forms on the surface
Step 3: Season
- Add gochugaru and stir gently
- Taste and adjust salt or soy sauce as needed
- Turn off the heat
Step 4: Assemble
- Divide steamed rice between two large bowls
- Ladle the hot broth and bean sprouts over the rice
- Drizzle a few drops of sesame oil on top
- Garnish with sliced green onions
- (Optional) Crack a raw egg into each bowl — the hot soup will cook it gently
Step 5: Serve Immediately
Serve with kimchi and gochujang on the side. The soup is best enjoyed piping hot.
Pro Tips
- Don’t overcook the bean sprouts — They should remain crunchy. Overcooking turns them limp and reduces the signature texture
- Use quality anchovies — The broth is the foundation, and good dried anchovies make a huge difference
- Add perilla powder — A teaspoon of deulkkae-garu (perilla seed powder) adds a wonderful nutty dimension
- Make it spicy — Add an extra 1-2 tsp gochugaru and a spoonful of gochujang
- Hangover cure — This is a classic Korean hangover remedy. The light broth rehydrates while the bean sprouts settle the stomach
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 16g |
| Fat | 8g |
| Carbs | 48g |
| Fiber | 4g |
Why This Recipe Works
The key to great kongnamul gukbap is balance — the anchovy broth provides deep umami without being heavy, while the bean sprouts add fresh, crunchy contrast. Unlike heavier gukbap varieties, this one can be enjoyed even in summer.
Pairing Suggestions
- Makgeolli (Korean rice wine) — The slightly sweet, fizzy drink pairs perfectly with the clean broth
- Pajeon (Scallion pancake) — A crispy, savory side dish