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.