I had kongnamul leftover from making kongnamul bab yesterday so I decided to make kongnamul booguh gook. I don't make regular kongnamul gook often because it doesn't have meat in it and I'm such a carnivore I need to have some form of meat in every meal. So I decided to make kongnamul booguh gook instead since I always have dried booguh on hand. Kongnamul really makes this gook she-won-heh (warm, refreshing, soothing). If you like yours with just plain booguh, a bit thicker/heartier, and less spicy, omit the jalapeno, kongnamul, and stir in a beaten egg just before serving. I'm a big goongmool (broth/soup) person but I think most people are ggundehgee (the stuff in the soup) people.
Ingredients:
2 cups dried booguh (pollack)
2 cups kongnamul (soybean sprouts)
1 tb sesame oil
5 cups water
1/2 medium onion, chopped
1 tb minced garlic
1 jalapeno, chopped (if you want it a little spicy otherwise you can omit)
2 green onions (chopped into 2 inch pieces)
2 tb gook ganjang (soup soy sauce)
salt to taste
Directions:
Place the dried booguh into 5 cups water and allow to soak. Wash the kongnamul and remove the yellow heads if you don't like eating them. Heat the sesame oil in a pot and add the booguh (without the water). Saute for about 1 minute. Add the water that the booguh was soaking in. Add onion, jalapeno, garlic and kongnamul. Bring water to boil. Reduce heat to low and allow to simmer for 15 minutes. Skim surface. Add green onions, soy sauce, and salt to taste. Cook for 5 more minutes and serve. Enjoy! This is an excellent light breakfast dish. And good for hangovers too.
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