Kongnamulguk With Chicken Gizzards: A Korean-Inspired Soup Recipe

Updated on January 23, 2020
dredcuan profile image

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

how to make kongnamulguk with chicken gizzards
how to make kongnamulguk with chicken gizzards | Source

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 easy it is to make this soup at home.

ingredients for kongnamulguk recipe
ingredients for kongnamulguk recipe | Source


  • 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

Items You'll Need:

  • 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

Prep time: 5 min
Cook time: 20 min
Ready in: 25 min
Yields: 3 to 4 servings


  1. Slice gizzards into smaller pieces.
  2. Cook chicken gizzards in boiling water with salt and vinegar.
  3. Once cooked, take the gizzards out of the liquid and set aside, but also reserve the stock and set aside.
  4. Heat pot with a small amount of oil.
  5. Saute onion and garlic, then add those chicken gizzards and cook for few minutes.
  6. Pour in gizzard stock and water. Season with salt and pepper.
  7. Cover with lid. Bring to a boil.
  8. When boiling, add the mung bean sprouts. Cover it again and cook for another minute.
  9. Turn off the heat. Serve while still hot.
5 stars from 1 rating of Kongnamulguk With Chicken Gizzards

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.

kongnamulguk recipe - Korean-inspired soup
kongnamulguk recipe - Korean-inspired soup | Source

© 2018 Travel Chef


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    • dredcuan profile imageAUTHOR

      Travel Chef 

      21 months ago from Manila

      Hi 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.

    • Eurofile profile image

      Liz Westwood 

      21 months ago from UK

      Thanks for the advice. If I mistakenly have any unhealthy bean sprouts on there, would cooking at high temperatures get rid of bacteria?

    • dredcuan profile imageAUTHOR

      Travel Chef 

      21 months ago from Manila

      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.

    • dredcuan profile imageAUTHOR

      Travel Chef 

      21 months ago from Manila

      Hi Mike,

      It's really delicious. I like how Koreans cook their meals except for their love for spicy foods.

    • Eurofile profile image

      Liz Westwood 

      21 months ago from UK

      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

    • Mike Dave-CYbORG profile image

      Mike Dave-CYbORG 

      21 months ago from Manila, Philippines

      Wow, I love Korean Foods..;) I missed it.


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