Kong na mool gook is a typical korean everyday soup.If anyone make delicious kimchi and this soya bean sprouts soup they are good at Korean cooking..I crossed this soup recipe while googling, this soup was quite easy with simple ingredients, the original recipe was prepared with dried anchovies which i completely skipped in this soup and prepared a simple soup as vegetarian ..once u prepare this soup they will surely vanish within few minutes, prefect for dinner if its too cold or rainy...we enjoyed this delicious spicy soup much for sterday dinner, we loved it much...this is my last entry to
AWED-Korean guest hosted by PJ of Seduce Your Tastebuds, event started by
DK of Culinary Bazaar..
2cups Soyabean sprouts
6cups Water
1tbsp Light Soyasauce
1no Onion (chopped)
2nos Garlic cloves
1/2tsp Chilly powder/chilly flakes
Few choppes green onions
1tbsp Sesame oil
Sesame seeds
Put the soyabean sprouts in a vessel and add 6cups water...add the salt, soyasauce, minced garlic, chilly powder and chopped onion pieces, close the vessel with a lid n bring to boil over medium heat for 15 minutes, then cook again in simmer for 10 minutes..add the chopped green onions, sesame oil n put off the stove...
Serve the hot soup with few sesame seeds.....
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