A simple but delightful soup that goes well with most Korean main dishes.

  • Yield: 6
  • Total: 15 to 20 minutes 
  • Active: 15 to 20 minutes

Ingredients (17)

  • 1/2 pound soy bean sprouts
  • 6 cloves garlic
  • 1/2 teaspoon salt
  • 2 spring onions or scallions
  • 1/2 bunch enoki mushrooms
  • 1/2 teaspoon coarse ground red chili pepper
  • Toasted sesame seeds


  • 8 to 10 dried anchovies
  • Dried kelp (Kombu)
  • 4 cups water

Optional Ingredients

  • 2 ounces lean beef
  • 1 bunch chives
  • 2 ounces Daikon radish
  • 1 or 2 green chili peppers
  • 1 teaspoon Pure toasted sesame seed oil


  1. Prepare Optional ingredients if desired: Thin Slice beef and/or radish (about 1/8 inch thick). Note: Partially freezing the beef will make it easier to slice. Cut chives into 1 inch lengths. Slice peppers in thin slices from top to bottom.
  2. Wash bean sprouts and remove any remaining roots.
  3. Cut scallion/onion into 1/2 inch sections with a diagonal cut.
  4. Slice garlic cloves in half from top to bottom.
  5. In a large pot, add salt, anchovies, and dried kelp to water and bring to a full boil over high heat. Remove anchovies and kelp from broth and discard.
  6. Add garlic, and any or all of the optional ingredients to pot. Return to boil, reduce heat to medium and cook for two minutes.
  7. Add bean sprouts, enoki mushrooms, and chili pepper flakes and cook for one more minute.
  8. Remove from heat, add green onion/scallion and sprinkle with sesame seed.
  9. Serve while hot with sticky rice and kimchi.