Spicy Korean Bean Sprout Soup (Kongnamul-guk)

Kongnamul-guk—Korean bean sprout soup—is the definition of comfort with a “reset” feeling: warm, clear, and gently fiery without being heavy. It’s the kind of soup you can make on a busy weeknight, yet it still tastes distinctly home-style Korean.

This version focuses on a clean-spicy, not cloudy broth. A couple of small techniques—rinsing sliced chilies to wash away loose seeds, infusing garlic briefly in a strainer, and removing steeped chilies—keep the soup bright, light, and beautifully clear.

If you’ve been looking for a fast, reliable spicy Korean bean sprout soup that tastes crisp and savory (not muddled), this is the one-pot recipe to keep on repeat.

What is Korean Bean Sprout Soup (Kongnamul-guk)?

Kongnamul-guk is a light Korean soup made by simmering bean sprouts in a simple stock, then seasoning with Korean soup soy sauce (guk-ganjang), salt, and aromatics. The sprouts turn tender-crisp while the broth stays clear and refreshing.

This spicy version is all about that bracing, savory heat—clean-tasting, not oily, and not cloudy—so you can taste the natural sweetness of the sprouts and the punch of fresh green chili.

What You’ll Need to Make Spicy Korean Bean Sprout Soup

Tools & equipment

• Medium pot (about 3–4 L)
• Knife + cutting board
• Fine-mesh strainer (small) or tea infuser (for the garlic infusion)
• Ladle

Pantry & staples

• Anchovy stock (prepared)
• Guk-ganjang (Korean soup soy sauce)
• Fine salt
• Minced garlic

Why You’ll Love Kongnamul-guk

Some nights you don’t want a project—you want dinner to happen. Kongnamul-guk is that kind of soup: the pot goes on, the broth starts to bubble, and within about 10 minutes you’re ladling something hot and reassuring into a bowl. It’s a true 10-minute Korean soup for busy weeknights, the kind you can make even when your energy is running on low.

And even though it’s quick, it doesn’t taste rushed. The broth stays clear and clean, so every sip feels light but still satisfying—like a reset button that actually tastes good. Then comes the best part: that bright, fresh chili heat. It’s spicy in a crisp, wake-you-up way, not a heavy, greasy way, so you can keep going back for “just one more spoonful.”

It’s also wonderfully low-fuss. One pot, a few seasonings, and you’re done—minimal steps, maximum comfort. And when you want to make it more of a meal, it’s happy to play along: add an egg, drop in tofu, spoon in a bit of kimchi, or finish with seafood. Same clean broth, new personality.

Ingredients (Serves 3)

Soup

• 1 bag bean sprouts (about 300 g), rinsed and drained
• 1.4 L anchovy stock (6 cups)
• 1/2 large Korean green onion (daepa), thinly sliced

Aromatics & heat

• 1 Tbsp minced garlic (about 9 g)
• 3 Korean green chilies (cheongyang-gochu), thinly sliced
• 1/2 red chili, thinly sliced (optional, for color)

Seasoning

• 1 Tbsp guk-ganjang (Korean soup soy sauce) (15 ml)
• 1 tsp fine salt, plus more to taste

Method 

Prep. Thinly slice the green onion. Slice the green chilies and red chili. Rinse the sliced chilies in cold water, swish once, then drain (this helps keep the broth clear).

Boil the base. Bring the anchovy stock to a boil. Add the bean sprouts and 2 sliced green chilies. Simmer briskly 3–4 minutes, until the sprouts are tender-crisp.

Infuse garlic cleanly + remove chilies. Put the minced garlic in a fine-mesh strainer (or tea infuser) and dip it into the bubbling soup for 1–2 minutes, then lift it out. Once the soup tastes nicely spicy, scoop out the chilies you simmered earlier.

Season. Stir in the guk-ganjang and salt. Taste and adjust.

Finish fresh. Add the sliced green onion and the remaining fresh green chili (and red chili, if using). Boil 30–60 seconds, then turn off the heat and serve right away.

Tips / Variations / Serving Suggestions

Clear Korean soup technique: keeping the broth clean and light

• Rinse sliced chilies to wash away loose seeds that can make the soup look messy and taste harsher.
• Infuse garlic in a strainer and remove it once the aroma is in the broth.
• Don’t overcook the sprouts. A short simmer keeps them sweet and crisp, and helps the soup stay light.

Kongnamul-guk (bean sprout soup) without the “beany” smell

• Rinse sprouts well and cook them in actively boiling broth until just tender-crisp. The goal is clean heat + freshness, not a long, sluggish simmer.

Cheongyang chili heat level (simple scaling)

• For gentler heat, use fewer chilies and rinse well after slicing.
• For a sharper kick, keep all three chilies in (but still remove the steeped ones before finishing to keep the broth clean).

Add-in ideas (bean sprout soup variations)

• Egg: Gently drizzle beaten egg at the very end and turn off the heat.
• Tofu: Add small cubes during the last 2 minutes.
• Kimchi: Add a small handful near the end for a brighter, punchier finish.
• Seafood: Add quick-cooking seafood near the end so it stays tender.

What to eat with kongnamul-guk

Serve with steamed rice and a few simple sides—this is the kind of soup that shines with a calm, homey table. 

Storage: how to store and reheat kongnamul-guk (without soggy sprouts)

• Cool quickly, refrigerate in a covered container, and enjoy within 2–3 days.
• Reheat gently to a simmer—avoid long boiling so the sprouts don’t turn overly soft.
• Bean sprouts are a higher-risk food if mishandled, so follow public guidance on sprout safety and thorough cooking.

Frequently Asked Questions

How do I keep spicy Korean bean sprout soup clear (not cloudy)?

Use clean stock, rinse sliced chilies to remove loose seeds, and infuse garlic in a strainer so it can be removed after steeping. Finish with fresh scallions and chilies briefly rather than simmering them too long.

How long should I cook the bean sprouts?

Cook just until tender-crisp—about 3–4 minutes at a lively simmer. Overcooking softens the sprouts and dulls the soup’s clean flavor.

What does guk-ganjang do in kongnamul-guk?

Guk-ganjang (Korean soup soy sauce) adds savory depth while keeping the broth light and clear. Add it first, then fine-tune with salt to taste.

Can I make this soup more filling?

Yes. Add tofu cubes, swirl in an egg at the end, or include a small amount of kimchi for extra punch. Keep add-ins quick-cooking so the broth stays light.

How do I reheat kongnamul-guk without soggy sprouts?

Reheat only until it reaches a gentle simmer, then serve immediately. The less time the sprouts spend boiling, the better their texture.

This spicy Korean bean sprout soup is proof that a few small techniques can make a big difference: clear broth, clean heat, and sprouts that stay crisp and sweet. Make it once, and it’ll become your go-to 10-minute soup.

If you enjoyed this, you’ll also love How to make Korean anchovy-kelp stock for weeknight soups, and Beef and Daikon Soup for easy, comforting meals.