Recipe for the Morning After
Last Updated on Wednesday, 7 March 2012 10:28 Written by Flax Wednesday, 7 March 2012 10:28
Kongnamulguk, or sprout soup as we say in English, is one of Korea’s national dishes. It is a a very healthy and nutritious soup that is really more of a meal than a first course. Besides being a great cure for a cold, this soup is touted for it’s hangover curing abilities. Sprouts, the main ingredient in this soup, contain aspartic acid, shown to be useful in curing a hangover.
This dish is very simple, it takes about five minutes of preparation time and another thirty minutes of cooking time. The soup is served accompanied by brown rice and kimchee (spicy Korean pickles). If you are not a food perfectionist, you can replace the kimchee with sauerkraut or any pickled vegetables. Just spice up whatever pickles you already have in the house by adding some chilli peppers and ginger and call it kimchee.
- sesame oil
- 4 cloves garlic, finely chopped
- 1 onion, sliced
- 1 chilli pepper, finely chopped
- 6 cups water
- 1 package mung bean sprouts
- 1 large piece of kombu (seaweed)
- 3 scallions, sliced on an angle into small pieces
- soy sauce
- hot chilli flakes
- 11/2 cups cooked brown rice
Saute the garlic, onion, and chilli pepper in the sesame oil. Add the water and bring to a boil. Simmer for five minutes. Add the sprouts and simmer for fifteen minutes more. Add the scallions and remove from the flame.
Place the rice, soy sauce, kimchee (pickles) and chilli pepper on the table. Ladle the soup into bowls and add the remaining ingredients at the table.