Vegan Moo-kongnamul-gook (Radish Bean Sprout Soup)
This radish bean sprout soup is a very famous hangover soup for hard-drinking Koreans. As you can see in many kdramas, Koreans drink hard when they drink, and they love having a nice hangover soup in the morning. Korean scientists have actually done excessive research on how radish and bean sprouts does a great job for recovering from hangovers! Even for people who don’t drink it is a popular dish. People love it because it is a nice light, low-calorie soup that is satisfying; although, Bill says it’s a little boring for him. But I love it! It’s great for ladies like me who are always trying to watch their figure! 😛
Vegan Moo-kongnamul-gook (Radish Bean Sprout Soup) (Serves 3-4)
1 cup of Korean radish/daikon (cut into matchsticks)
1 cup of soybean sprouts
4 cups of water
2 scallions (chopped)
5 pieces of garlic (minced)
1. Wash the bean sprouts well and cut the radish into matchsticks.
2. Put the bean sprouts and cut radish into a pot and pour 4 cups of water, cover lid and boil.
3. Do not open the lid until the bean sprouts and radish are completely cooked – around 15 minutes or so – they should be transparent when done.
4. Add salt to taste, scallions and garlic and bring to boil again.
5. Serve with rice and other banchan!