hangover cure · morning meal
Kongnamul Gukbap
Ingredients
Sauce
Steps
In a pot, combine the dried anchovies and kelp with 700ml of water and simmer to make stock.
~10 min
Why: The anchovy-kelp stock is the savory base that makes kongnamul gukbap work.
Add the bean sprouts to the stock, cover, and boil.
~5 min
Watch out: Lifting the lid repeatedly while boiling can leave the sprouts smelling raw — keep it covered until done.
Season with minced garlic, salted shrimp, and gochugaru.
~2 min
Put the rice in a stone bowl, pour the boiling soup over it, and simmer briefly again.
~3 min
Crack in the eggs and let them cook lightly.
~2 min
Top with green onion and seaweed flakes to finish.
~1 min
Tips
- —
Keeping the lid on while boiling prevents the bean sprouts from smelling raw.
- —
Serving it in a stone bowl keeps it piping hot to the last spoonful — great for hangovers.
- —
Salted shrimp adds a big boost of savory depth.
Storage
The broth alone keeps refrigerated for 2 days; add the rice fresh right before eating.