Kongnamul guk is proof that a handful of humble ingredients can make something genuinely special. Crunchy soybean sprouts are simmered gently in stock until just tender, keeping their fresh, nutty crunch, in a broth that's clean, savoury and quietly restorative.
It's the soup Koreans reach for the morning after a big night, and honestly it's just as good any other time too, light enough for a starter, or simple enough to be the whole meal alongside a bowl of rice.
One tip that really matters: keep the lid on while the sprouts cook, or take it off entirely, but don't lift it halfway through, as it can give the soup an odd smell. Keep it simple and it rewards you every time.
