Kongnamulguk With Chicken Gizzards: A Korean-Inspired Soup
Kongnamulguk is a famous Korean soup that is made with bean sprouts. The name is a combination of two Korean words: "kongnamul" means soybean sprouts, and "guk" means soup. It is considered to be an affordable, everyday soup in Korea.
I enjoy eating bean sprouts. I always make sure that I have some in my refrigerator, and I like adding them to various dishes when I cook at home.
My version of kongnamulguk is a bit different from the standard recipe because I added chicken gizzards to add a chicken flavor to the soup. Learn how it is easy to make this soup at home.
- 125 grams chicken gizzards, sliced
- 100 grams mung bean sprouts
- 1 1/2 cups water
- 1 cup chicken gizzard stock
- 1 1/2 tablespoons onion, minced
- 1 tabelspoon vinegar
- 1 clove garlic, minced
- Salt, to taste
- Pepper, to taste
- Oil, for cooking
- 1 large bowl
- 3 medium bowls
- 1 small plate
- measuring cups
- measuring spoons
- chopping board
- 2 pots
- cooking spoon
- soup ladle (for serving)
- Slice gizzards into smaller pieces.
- Cook chicken gizzards in boiling water with salt and vinegar.
- Once cooked, reserve stock for the soup. Set aside.
- Heat pot with small amount of oil.
- Saute onion and garlic. Add chicken gizzards. Cook for few minutes.
- Pour in gizzard stock and water. Season with salt and pepper.
- Cover with lid. Bring to a boil.
- When boiling, add the mung bean sprouts. Cover it again. Cook for another 1 minute.
- Turn off the heat. Serve while still hot.
Kongnamulguk with Chicken Gizzards Step-by-Step Procedure
Tips and Techniques
- Replace gizzard stock with chicken broth if preferred.
- Add your favorite seasonings to add your own twist to the recipe.
- Sprinkle some crispy fried garlic bits for added crunch.
- Adjust the amount of water if necessary.
- You may use garlic powder and onion powder if fresh isn't available.
- Add homemade chili garlic oil to make the soup a little bit spicy.
- Try growing mung bean sprouts at home. It's both organic and cheap.
Questions & Answers
© 2018 Dred Cuan