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Kongnamul Gukbap (Soybean Sprout Soup with Rice)

成本 $8, 保存 $12

來源: Recommended by CookGo

  • 30 Min
  • 2 份量
  • $8

食材

  • 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

步驟

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.

營養成分

每份

🔥

350

卡路里

  • 15g
    蛋白質
  • 50g
    碳水化合物
  • 8g
    脂肪

💡 小提示

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.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。