Kongnamul Guk
Kongnamul Guk is a light, refreshing Korean soup made primarily from mung bean sprouts, often simmered in a simple anchovy or kelp-based broth. It's a staple home-cooked dish, prized for its clean flavor and hydrating properties, especially popular during warmer months.
🍽️ Nutrition at a glance
This soup is low in calories (typically 30-60 per serving) and carbohydrates, while providing a good source of plant-based protein from the mung beans and essential vitamins like Vitamin C and folate from the sprouts.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 3.5 g |
| Carbs | 7 g |
| Fat | 0.5 g |
| Fiber | 2 g |
| Sugar | 1.5 g |
| Sodium | 480 mg |
| Potassium | 350 mg |
| Iron | 1.5 mg |
| Magnesium | 45 mg |
| Phosphorus | 60 mg |
| Vitamin C | 8 mg |
| Vitamin B6 | 0.2 mg |
| Folate | 40 µg |
| Manganese | 0.4 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Kongnamul Guk is a classic example of Korean 'banchan' (side dish) culture, often served as a cooling counterpart to spicy main dishes. Nutritionally, sprouting mung beans significantly increases their vitamin content and makes their nutrients more bioavailable.
