Here we are for another week of Wanderfood Wednesday kindly hosted by Wanderlust and Lipstick.
Following Bens’ great post “The Delights of Bia Hoi”, here’s a Korean hangover cure…Soy Bean Sprout Soup (Kongnamul Guk).
Korea is a drinking culture. Lots of drinking occurs both in the workplace and in social situations. Hangovers are a common occurrence. Kongnamul Guk is a popular remedy. We were told in our cooking class that the high levels of vitamin C in the sprouts zap the hangover. I was a little skeptical, so I checked out the nutrients found in bean sprouts and sure enough, so I read, sprouts do contain high levels of C. I wasn’t aware that this vitamin was a hangover cure, but the Koreans think so.
This is an extremely easy and inexpensive soup to make. The two main ingredients in this version are soy bean sprouts and clams.
Bean sprouts — rinse with cold water and remove the caps
anchovy broth (you can buy this in an Asian supermarket)
green onion (slice)
1 tsp salt
In a pot pour in 3 cups of anchovy broth.
Add the bean sprouts and clams
1 tsp salt
Boil for 8 minutes without removing the cover.
Add the sliced green onions and minced garlic.
Boil for 2 – 3 more minutes.
Voila! It’s ready to eat.
Honestly, I’m not a big fan of this soup. However, I did discover that if you let it sit for a while covered it does take on a more robust flavour.
I forgot to take a photo. If you want to see the finished product there is a great photo here.
This soup is also quite often served as a starter in restaurants here in Korea.