Soybean sprout soup with rice

Hi everybody! It's getting cooler these days. Let's make some hot soup. Soup and rice. We call this gukbap. Guk is soup, rice is bap. Gukbap means that rice and soup boil together. Today, I'm going to make kongnamul gukbap. Kongnamul. Soybean sprouts. Soybean sprouts. First, we are going to make delicious stock. I'm making anchovy kelp stock. But, you guys, anchovies are not available. You can use chicken broth, beef stock, you know, anything. But the soup should be delicious. 8 cups of water, I already boiled. But let's reheat. This is anchovies. Nice, good looking. 12. This is the anchovy pouch. These days, you can find at Korean grocery store, like a kind of package, or sometimes like in the plastic bag, in Korean grocery store, kitchenware section. Because I have this, I'm going to remove only intestine, but still head and body I will use. And remove this inside, like this. This is last dried anchovies. I will show you a little more clearly. Head, and press down here. Like this, and then kind of black stuff. This is inside, intestine, remove. And then all these guys, put it in this bag, like this. And then put this here. This is dried kelp. I like to use one ounce. And put it here. And then 20 minutes, I'm going to boil this. Delicious stuff has to come out. So 20 minutes, I'm going to boil over medium-high heat. So today I'm making two servings. If you like to make four servings, you can double the recipes, and everything double. How many of you guys have tasted kongnamul-gukbap? This is kongnamul-guk, soybean sprout soup, and with rice. So all boiled together. So kind of really the soup is a little kind of a little sticky because starch coming out from the rice. And then this all mixing and bubbling, so tasty. And also we don't have to add a lot of rice. Actually, good for your diet. Because I'm using only for one serving, only half a cup of rice, that's enough. But after eating, very filling and tasty. 20 minutes after, I will add soybean sprouts, and garlic, and salt. So let's wash soybean sprouts. Wash until it's so clean. Really clean now. And then I'm going to use these two garlic cloves for two people, two servings. And some onion and green onions. Onion around, just a little amount. This is about two ounces. And I'll just slice thinly. And I need garlic, two cloves large garlic. Two green onion. Now I turn down the heat to medium. Also kimchi. We have to use kimchi. Hongnamul-gukbap always use kimchi. This is my homemade kimchi. We need only for one serving, only one third cup. Chop it up, small pieces. By the way, this is fermented kimchi. Tastes sour. And if you use fresh kimchi, it's not going to be tasty. So always use sour taste fermented kimchi. Making kongnamul-gukbap is so easy. If you have fermented kimchi at home, just one package of kongnamul, you buy this, make a good stock. Why I need this? Whenever I put this, you remember something? Yeah, something is happening, something is crushed. So toasted sesame seeds. Without this, I can't think about kongnamul-gukbap. So two tablespoons. Each person has one tablespoon generously. So 20 minutes already passed. And then now, like this. Wow, looks good! My god! So now I'm going to turn up the heat to medium high heat. Soybean sprouts. And here with garlic. Only garlic. Salt. Salt, one and a half teaspoon. Tap. And cover this. This is medium high heat, and I'm going to boil this five minutes. Five minutes after, this soybean sprouts is going to be really nicely cooked. Meanwhile, this broth is getting more and more tasty. Let's go back to our old previous job. What was it? Don't forget! This is. Smells so good! Nutty and nutty. Grind finely. So no more sound, because the seeds are all mostly crushed. Now it's all done. Let's remove from the heat. Like this. First, I like to take out kelp and dried anchovies pouch. So I will strain this. This anchovy, throw away. And there's some kelp here. So this soybean sprouts are well cooked. So we just did a really delicious looking stock. Let's taste. Yum! Even I just added some little salt. So perfect taste. And if this is too bland for you, you know, so you need more salt. Later you can add some salt or shrimp sauce. I will show you shrimp sauce. Usually Koreans add shrimp sauce. Oh, what are you doing? This is like really looks delicious. Yes, it's delicious. Don't throw away. I just usually cut thinly, kind of a thread. And stir fry with some oil, garlic, and soy sauce, and some sugar. You can make a really nice side dish. So first, these two servings. So each person around a quarter cup. Bottom of your pot, half a cup rice. And then next, kimchi! Around one third cup. After kimchi, today's main ingredient, kongnamul. A lot of kongnamul. And then green onion. I will leave some chopped green onions for later use. Ground black pepper. Around a quarter teaspoon per person. Measure two cups. Then this is perfect, one bowl. And then this guy also. Turn on the heat. We still have a lot of broth left over. This guy has started boiling now, bubbling. And this is just a little bit. I'm going to add one egg here. Nicely. You see the kind of little red color? Because of kimchi. Today I'm going to eat with my side dishes. So this is kimchi, nabak-kimchi. Vegetables and fruit kimchi. And this is ojingeo-jeot. I made ojingeo-jeot. It's fermented squid. This is saeu-jeot, shrimp sauce. Like this. I can bring this. And more green onion. And sesame seeds powder. I like to add hot pepper flakes. So one teaspoon. And sesame oil. That's it! So this is kongnamul-gukbap. We made two servings. If you don't have an earthenware bowl, you can use any regular pot. And then serve like this. So let's taste! Let's wait until this egg yolk is a little bit more cooked. Yeah, wow! Oh, it's so good! Mmm!