Banchan Soup

Banchan Soup

This is a classic, light Korean soup that’s often served as a banchan (side dish) or a starter in a Korean meal. It’s healthy, simple, and packed with umami flavors.

✨ Ingredients:

200g soybean sprouts (kongnamul), rinsed

4 cups water

2 cloves garlic, minced

1 small Korean radish (mu), thinly sliced (optional)

1 scallion, chopped

1 tsp Korean soup soy sauce (Guk-ganjang) or light soy sauce

Salt to taste

A dash of toasted sesame oil

A pinch of Korean red chili flakes (gochugaru) – optional for a mild kick

🔪 Instructions:

Prep the Ingredients:

Wash the soybean sprouts thoroughly under cold water. Remove any bad or blackened sprouts.

Start the Soup Base:

In a medium pot, add water and the sliced Korean radish (if using).

Bring it to a boil over medium heat.

Add Soybean Sprouts:

Once boiling, add the soybean sprouts and cook uncovered for about 5-7 minutes until they soften and the broth develops a light, nutty flavor.

Season the Soup:

Stir in minced garlic and soup soy sauce.

Taste the broth and adjust seasoning with salt as needed.

If you like a slight spicy touch, add a pinch of gochugaru.

Finish with Garnish:

Add chopped scallions.

Drizzle a little toasted sesame oil on top for aroma.

Serve Hot:

Serve the soup in a small bowl as part of your Korean meal. It’s light, clean, and comforting.

🍚 Serving Tips:

Serve this soup as a side dish with steamed white rice, kimchi, and grilled meats.

It also works great as a hangover cure due to its light broth and refreshing taste.

🌱 Optional Add-ins:

Tofu cubes

Mushrooms (shiitake or enoki)

Sliced onions for extra sweetness

💡 Quick Notes:

Guk-ganjang (Korean soup soy sauce) is saltier and lighter in color than regular soy sauce, making it perfect for soups without darkening the broth.

Avoid overcooking the sprouts to maintain their crunch and prevent bitterness.