Bean Sprout Guksu (bean sprout noodle soup) recipe - ingredients, nutrition and when to eat it
This noodle soup is made by simmering bean sprouts and somyeon in anchovy broth until clean and refreshing.
This noodle soup is made by simmering bean sprouts and somyeon in anchovy broth until clean and refreshing. It's a good choice for a warm lunch or a light dinner after a heavy meal the day before.
Noodles · 15 minutes to cook
Nutrition (per 843.5g serving): 346.8 kcal · protein 19.5g · carbohydrate 53.4g · fat 5.1g · sodium 1415.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Keeping the lid off while simmering the bean sprouts helps reduce any unpleasant raw-bean aroma in the broth.
Tips: Boil the noodles separately, rinse them in cold water, and add them to the bowl to keep the broth clearer.
Tips: Removing the heads and guts from the anchovies gives the broth a cleaner flavor.
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Ingredients (1 serving)
- Boiled wheat noodles or somyeon — 180 g
- Bean sprouts — 120 g
- Dried anchovies — 10 g
- Water — 500 ml
- Green onion — 15 g
- Garlic — 5 g
- Korean red pepper flakes — 2 tsp
- Soy sauce — 8 tsp
- Salt — 1.5 g
- Sesame oil — 2 tsp