Wandercooks · by Wandercooks★ 5.0 (7)
Korean Bean Sprout Soup - Kongnamul Guk
NUTRITION · PER SERVING10M COOK
CAL 45%·PRO 100%
CARBS 5G2% OF CAL
1G FIBER4G SUGAR1G OTHER
FAT 3G3% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, light broth with tender bean sprouts, garlic, and chili flakes finished with soy sauce. Pairs well alongside Korean mains and takes under ten minutes.
sidekoreansoupdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 300 g bean sprouts (soybean or mungbean, washed and drained)
- 1 spring onion / green onion (sliced thinly)
- 2 garlic (chopped finely)
- 6 cups dashi stock (1.5 L / 1.58 qt)
- 1 tbsp soy sauce
- 1 tsp Korean hot pepper flakes / gochugaru (optional to add spice)
At a glance
PER SERVING · TIME 10M
CAL 45%·PRO 100%
CARBS 5G2% OF CAL
1G FIBER4G SUGAR1G OTHER
FAT 3G3% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 8m
- Sodium
- 5434mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 259mg
- Calcium
- 1476mg
- Iron
- 27mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 5434MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.