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Kongnamul Gukbap (Soybean Sprout Soup with Rice)

Kosten $8, sparen $12

Quelle: Recommended by CookGo

  • 30 Min
  • 2 Portionen
  • $8

ZUTATEN

  • Main Ingredients

    • 🍚 2 bowls cooked rice
    • 150g soybean sprouts
    • 50g kimchi
    • 🧅 1/4 onion, sliced
    • 1/3 stalk green onion, chopped
    • 1 chili pepper, sliced
    • 🥚 2 eggs
    • 1 tbsp soy sauce
    • 1 tbsp chili powder
    • 🧄 1 tbsp minced garlic
    • 1 tbsp sesame oil
    • 1/2 tbsp shrimp paste or salt
    • A pinch of seaweed flakes
    • A pinch of sesame seeds
    • Enough water for boiling sprouts

  • Broth Ingredients

    • 1L water
    • 1 sheet kombu (10x10cm)
    • 7-8 dried anchovies

SCHRITTE

1

Prepare the broth by boiling 1L water with kombu and dried anchovies for 10 minutes. Remove the kombu and anchovies after boiling.

2

Boil soybean sprouts in a separate pot with enough water for 5 minutes. Drain and rinse the sprouts in cold water 3-4 times.

3

Mix the boiled sprouts with soy sauce, chili powder, minced garlic, and sesame oil.

4

Place 1 bowl of cooked rice in a clay pot or regular pot.

5

Add seasoned sprouts and chopped kimchi on top of the rice.

6

Pour the prepared broth into the pot until it covers the ingredients.

7

Add sliced onion and boil over medium heat.

8

Crack and stir in the eggs, then add sliced chili pepper and chopped green onion. Cook for 30 seconds and turn off the heat.

9

Season with shrimp paste or salt to taste.

10

Garnish with seaweed flakes and sesame seeds before serving.

NÄHRSTOFFE

Pro 1 Portion

🔥

350

Kalorien

  • 15g
    Protein
  • 50g
    Kohlenhydrate
  • 8g
    Fette

💡 Tipps

Use fresh soybean sprouts for the best texture.Adjust the spice level by adding more or less chili powder.Clay pots are ideal for serving as they retain heat well.Leftover broth can be stored for other soups.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.