Soybean Sprout Soup (Kongnamul-guk)

Steps

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1. 1
   Rinse the soybean sprouts several times under running water, removing any debris and discarding blackened or spoiled sprouts.
   ▶ ≈1:20
2. 2
   Place the cleaned soybean sprouts in a pot and add 8 cups of water.
   ▶ ≈2:36
3. 3
   Remove the intestines from the dried anchovies, then add them to the pot for broth flavor.
   ▶ ≈2:48
4. 4
   Add 1 tablespoon of soy sauce and 1 tablespoon of fish sauce.
   ▶ ≈3:39
5. 5
   Stir in 1 tablespoon of red chili powder.
   ▶ ≈3:55
6. 6
   Slice half of a medium onion thinly and add it to the pot.
   ▶ ≈3:55
7. 7
   Crush 4 garlic cloves and add them to the pot.
   ▶ ≈4:20
8. 8
   Bring the pot to a boil over medium-high heat. Partially cover with a lid to prevent boiling over, and simmer for about 30 minutes.
   ▶ ≈4:58
9. 9
   After 30 minutes of cooking, remove the dried anchovies using a slotted spoon or strainer.
   ▶ ≈6:30
10. 10
    Cut the green onions into pieces and add them to the soup, stirring well.
    ▶ ≈6:44
11. 11
    Turn off the heat and add 2 teaspoons of sesame oil, adjusting salt to taste.
    ▶ ≈6:56
12. 12
    Pour the soup into bowls and sprinkle 2 tablespoons of toasted sesame powder on top.
    ▶ ≈7:09
13. 13
    Serve the soup alongside steamed rice and kimchi (such as diced radish kimchi) for an authentic Korean meal.
    ▶ ≈7:21