Kongnamul-guk (Bean Sprout Soup), Anchovy-Kelp Stock Makes the Broth Incredibly Different

Steps

1. 1

   Remove heads and innards from the anchovies; add 2L water, kelp, and anchovies to a pot and bring to a boil

2. 2

   Once boiling, remove the kelp and continue boiling for 10 minutes to extract the broth

3. 3

   Meanwhile, rinse bean sprouts 2 to 3 times, slice green onion into rounds, and deseed and slice the cheongyang chili peppers

4. 4

   Remove the anchovy pack, add bean sprouts, anchovy sauce, soup soy sauce, minced garlic, gochugaru, and cheongyang chili, and boil for 5 minutes

5. 5

   Add green onion, taste, and season with fine salt if needed