Step 1

Make the fish stock. Add 4 cups of water to a pot and add dried anchovies and kelp. Simmer for 15-20 min.

Step 2

If you have time, let it sit with heat turned off for another 20 min. Extra time will make the broth even richer and more flavorful.

Step 3

Rinse the soybean sprouts (kongnamul) and discard any black and spoiled pieces.

Step 4

Remove the kelp and anchovies from the fish stock. Add salt and soybean sprouts to the pot. Cover and bring to a boil.

Step 5

Boil COVERED on medium heat for 8 minutes. DO NOT open the cover until sprouts are fully cooked. Opening before they are fully cooked will leave a fishy smell/taste to the soup.

Step 6

Add garlic, green onions, and red chili pepper powder. Cook for another 2-3 minutes. Taste the soup and adjust saltiness by adding more salt or optionally saewoojeot.

Step 7

Serve with some rice and other side dishes for a warm and soothing meal.