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Korean name: kong namul guk
A delicate, slurp-worthy anchovy broth with crunchy soybean sprouts.
Simple yet classic, soybean sprout soup is traditionally enjoyed by Koreans as a remedy for hangovers. The clean broth is truly great for hydration after a night of drinking or for dry winter days or anytime you need a comforting soup.
Enjoy over rice as a 'guk-bap' with a poached egg and/or some chopped ripe kimchi. This soup does not contain any meat.
Ingredients: Soybean sprouts, dashi stock, garlic, red pepper flakes, peppers, soy sauce, fish sauce & scallions. Egg and rice not included.