Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A new gem from !

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So I usually make this when my stomach is upset but I believe it's also good for hangovers and the like. I enjoy this sooooooo much and just ugh I <3 it~ Taking a trip back to Korea. A Korean woman that owned a cafe near my house gave my mom this recipe once when I suffered from allergies and like a mild cold and I had this for two days and felt better and it's also helped my upset stomachs, so yeah. Always keep bean sprouts on hand for this special occasion.

Ingredients

8 oz soybean sprouts
6-8 medium to large anchovies for the broth
1 plump garlic clove thinly sliced or minced
1 scallions chopped(opted out for this)
salt and pepper to taste
6 cups of water

Directions:

1)In a medium size pot, bring 6 cups of water with the anchovies and garlic to a boil, uncovered.

2) Reduce the heat to medium high and boil, uncovered, for 10 minutes.

3) Remove the anchovies and garlic from the broth.

4) Rinse the soybean sprouts a couple of times, discarding any skins floating.

5)Add the bean sprouts and 1 teaspoon of salt and boil, covered, Bring it to a boil, and continue to cook for 4 - 5 minutes over medium high heat.

6) Do not open the lid while the bean sprouts are being cooked, or the raw bean smell will linger even after cooked.

7) Once kongnamul is cooked, taste for salt and pepper. The amount of salt needed at this point will depend on your salt and taste.

8) Add the scallions and serve.