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.
Ingredients
- 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
For Preparation:
- 1 large bowl
- 3 medium bowls
- 1 small plate
- measuring cups
- measuring spoons
- chopping board
- knife
- strainer
For Cooking:
- 2 pots
- cooking spoon
- soup ladle (for serving)
Cook Time
Instructions
- 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.
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
Comments
AUTHORHi Liz,
I am not sure about your question. Maybe you mean if bacteria can be killed by cooking the food, am I right?
Reheating prevents food from spoiling but within certain hours only. Ideally, based on our HACCP, the food must be discarded after 2 hours it was reheated. This process prevents the rapid growth of the bacteria. Yes, there's already a growth of bacteria but still tolerable as you can still fix it.
On the other hand, if the food started to create foul smell and taste, it is considered spoiled. This condition causes food poisoning. Therefore, reheating can no longer save the food.
Overall, as long as the food tastes good and smells good, it is still edible.
Thanks for the advice. If I mistakenly have any unhealthy bean sprouts on there, would cooking at high temperatures get rid of bacteria?
- AUTHOR
Hello Liz,
You can keep mung bean sprouts for about 5 to 7 days inside your refrigerator. Just make sure to clean it thoroughly before keeping it. At the same time to dry it up before packing it in a plastic bag. This will prevent it from any possible contamination. What causes food poisoning of mung bean sprouts is the improper growing of it. Growers must clean up or remove unhealthy sprouts from time to time so bacteria won't start to grow.
- AUTHOR
Hi Mike,
It's really delicious. I like how Koreans cook their meals except for their love for spicy foods.
Once you have grown bean sprouts, how long would you keep them in your refrigerator? I ask because I like bean sprouts, but several years ago, after an outbreak of food-poisoning, a greengrocer in the UK said he was no longer stocking bean sprouts as he thought they could cause illness. As someone who likes bean sprouts I was disappointed. I like your idea of making soup from them
Wow, I love Korean Foods..;) I missed it.
6