Kongnamul-gukbap, bean sprout soup with rice

By the Korean Food Promotion Institute Kongnamul-gukbap transforms the light, cleansing flavors of bean sprout soup into a hearty one-bowl meal by adding steamed rice directly to the broth. Traditionally seasoned with saeujeot (salted shrimp), the dish delivers a savory depth balanced by the crisp freshness of sprouts and green onion. Long regarded in Korea as a restorative hangover remedy, its clear broth and gentle seasoning make it both soothing and invigorating. Older versions simmered rice

By The Korea Herald