Ingredients
Directions
- 1
Rinse the bean sprouts thoroughly under cold water and drain them.
- 2
Mince the garlic and chop green onions.
- 3
Heat a pot over medium heat. Add a bit of cooking oil.
- 4
Once the skillet is hot, add the minced garlic and chopped white parts of the green onions. Stir-fry until aromatic, about 1-2 minutes.
- 5
Add the bean sprouts to the skillet and continue to stir-fry for another 2 minutes.
- 6
Pour in the 4 cups of water and season with salt and pepper to taste. If desired, add gochugaru for spiciness.
- 7
Allow the soup to come to a simmer, and add in the green parts of the green onion. Then reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld together.
- 8
Taste and adjust seasoning if necessary.
