콩나물국

Rinse soybean sprouts thoroughly and trim any brown tails.

Place sprouts in a pot and pour broth or water over them. Add garlic and salt.

Cover with a tight-fitting lid and bring to a boil. Important: do not lift the lid during cooking, as this prevents the raw bean smell from developing.

Boil covered for 10-12 minutes until sprouts are tender but still have a slight crunch.

Remove lid, add green onion, sesame oil, and gochugaru if desired.

Serve hot as a side soup with rice. The broth should be clean and refreshing.