Monday, September 27, 2010

Chicken Bean Sprout Soup - (Kong Na Mul Guk)

Chicken Bean Sprout Soup - (Kong Na Mul Guk)
Serves 2-3.

3/4 c. water
6-8 pieces of dried anchovies
1 piece of dried kelp, 2-3
2 handful of bean sprouts, washed
3 garlic, crushed
1/2 t. kochukaru (Korean red chili powder)
1/2 t. salt, to taste
1 t. fish sauce
1/4 lb. chicken, ground
2 T. green onions, chopped

1.  In a small pot, over med-hi heat add 4 c. water with dried anchovies and kelp, boil for 20 mins.  Take out the dried anchovies and kelp out leaving out the broth for the soup.  Add the bean sprouts and crushed garlic, boil for 15-20 mins. with the lid covered.  (Note: Do not open the lid while its boiling)

2.  In the meantime, season the ground chicken with salt and pepper.  With a dash of oil cook the chicken until golden brown to add to the soup later.  I bought a chicken breast and ground it up with a knife, but you can use ground chicken to save time.  Instead of chicken you can put ground pork, which I originally planned on doing, but wasnt available at the time.  After the ground chicken is cooked set aside for later.

3.  Add 1/2 t. salt, 1 t. fish sauce and 1/2 t. red chili powder.  If you dont have the fish sauce, you can just add more salt to your liking.  If you dont have the Korean red chili powder you can either omit it or add sliced jalapenos instead.  Boil for 3 mins.

4.  At last, add the green onions and ground chicken into the soup, cook for 4 mins.  Serve hot with a bowl of rice.

Enjoy! :)


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