Vegan Kongnamul Gukbap
Vegan Kongnamul gukbap is a comforting, warming classic Korean soup, naturally reimagined without any meat or fish products! Crisp soybean sprouts simmer in a rich, savory, slightly spicy broth infused with garlic, sesame, and aromatic seasonings. It is light yet deeply flavorful, packed with plant‑based protein, and perfect for a nourishing breakfast, simple lunch, or cozy dinner. This recipe keeps all the authentic, homestyle taste of Korea’s beloved soup, while being entirely vegan and easy to prepare.
Shared by kim
Time
25 min
Serves
2
Difficulty
easy
đź›’ Ingredients
- 250g fresh soybean sprouts (roots trimmed, rinsed well)
- 4 cups (1 liter) water + 1 small piece dried kelp (dashima, for umami)
- 3 cloves garlic, minced
- 1 tbsp soy sauce or tamari
- ½ tsp gochugaru (Korean red chili flakes, adjust to taste)
- ½ tsp sesame oil
- ½ tsp salt (adjust to taste)
- 2–3 stalks green onion, chopped (for garnish)
- Optional: 1 tsp sesame seeds, silken tofu cubes
👩‍🍳 Instructions
- 1
Place the water and dried kelp in a pot, bring to a gentle boil over medium heat, then simmer for 5 minutes. Remove the kelp and discard it.
- 2
Add the minced garlic, soybean sprouts, soy sauce, and gochugaru to the broth. Bring back to a boil, then cover the pot, lower the heat to medium‑low, and simmer for 12–15 minutes — do not lift the lid while cooking to keep the fresh, clean flavor of the sprouts.
- 3
Uncover, taste, and add salt if needed. Stir in the sesame oil.
- 4
Turn off the heat, top generously with chopped green onions and sesame seeds or tofu if using. Serve hot, ideally with steamed rice.