During my last train journey, I binge watched the whole season of A Nation of Broth on Netflix, a documentary series about the importance of broth in Korean cuisine. It was incredible and I ended up cooking (or at least tried to cook) most of the dishes.
It is interesting how often people in the show refer to soup as a hangover cure. If one had to take a shot every time the show said “hangover cure”, one would need a hangover cure…
One dish from the show is now a family staple for us – bean sprout soup or Kongnamul Guk). It’s so simple to make and it has become one of my go to hangover cures, along with beef udon (with loads of grated ginger, of course). It’s also a wonderful budget meal. The ingredients are cheap, yet healthy. If you like clean broths, you will definitely like this one.
**Ingredients**
* Bean sprout – rinsed, 300g * Water – 1200 ml * Kombu – about one A5 sheet * Dried anchovies – about 2 cups * Dried shrimps – about 1 cup * Scallion – sliced * Shichimi Togarashi (optional, definitely not authentic) – to taste
**Directions**
1. Add kombu and water to a pot and bring it to a bare simmer. 2. Remove the kombu. Add the dried anchovies and dried shrimps. Simmer for 10-20 minutes, depending on how hungover you are. 3. Pass the pot through a sieve and bring the liquid back to a boil at medium high heat (induction 7.5). Add the bean sprouts and cook uncovered for 4-5 minutes, until the bean sprouts have softened a bit. 4. Garnish with scallions and Shichimi Togarashi and serve with rice and kimchi on the side.
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During my last train journey, I binge watched the whole season of A Nation of Broth on Netflix, a documentary series about the importance of broth in Korean cuisine. It was incredible and I ended up cooking (or at least tried to cook) most of the dishes.
It is interesting how often people in the show refer to soup as a hangover cure. If one had to take a shot every time the show said “hangover cure”, one would need a hangover cure…
One dish from the show is now a family staple for us – bean sprout soup or Kongnamul Guk). It’s so simple to make and it has become one of my go to hangover cures, along with beef udon (with loads of grated ginger, of course). It’s also a wonderful budget meal. The ingredients are cheap, yet healthy. If you like clean broths, you will definitely like this one.
**Ingredients**
* Bean sprout – rinsed, 300g
* Water – 1200 ml
* Kombu – about one A5 sheet
* Dried anchovies – about 2 cups
* Dried shrimps – about 1 cup
* Scallion – sliced
* Shichimi Togarashi (optional, definitely not authentic) – to taste
**Directions**
1. Add kombu and water to a pot and bring it to a bare simmer.
2. Remove the kombu. Add the dried anchovies and dried shrimps. Simmer for 10-20 minutes, depending on how hungover you are.
3. Pass the pot through a sieve and bring the liquid back to a boil at medium high heat (induction 7.5). Add the bean sprouts and cook uncovered for 4-5 minutes, until the bean sprouts have softened a bit.
4. Garnish with scallions and Shichimi Togarashi and serve with rice and kimchi on the side.
You can watch me cook this recipe on my [YouTube channel](https://youtu.be/12KXzDGoQjU).