Here is a concise summary of the provided transcript:
**Recipe:** Kongnamul Guk (Korean Bean Sprout Soup)
**Host:** Paik Jong Won (Paik's Cuisine)
**Key Points:**
1. **Ingredients:**
* 300g bean sprouts (not mung bean sprouts)
* Green onion
* Optional: Cheongyang pepper, aged kimchi, rice, saeujeot (salted shrimp), squid (for hangover soup variant)
* Seasonings: soy sauce (or dark soy sauce), fine salt, artificial flavoring (optional)
2. **Cooking Method:**
* Rinse bean sprouts, chop green onion and Cheongyang pepper (if using)
* Combine all ingredients in a pot with 2L water
* Boil without lid, then add bean sprouts and seasonings
* Cook for an additional 5 minutes after boiling, then serve
3. **Restaurant Tips:**
* Serve bean sprouts in a separate bowl to maintain crunchiness
* Keep the soup warm at a low heat, adjusting seasoning as needed
4. **Variation:** Convert to Kongnamul Haejangguk (Hangover Soup) by adding ingredients like saeujeot, squid, or dried pollack head/broth bags. (A separate video will cover this recipe)
Here are the extracted key facts in short sentences, numbered for reference:
**Ingredients and Preparation**
1. **Bean Sprouts**: Use about 300g, no need to peel, can be used straight from packet, but rinsing once is optional.
2. **Bean Sprout Type**: Common bean sprouts are from yellow or black beans, distinct from mung bean sprouts.
3. **Green Onion**: Use about half a stalk, chopped finely.
4. **Cheongyang Pepper**: Optional, chop finely if using for spicy flavor.
5. **Soy Sauce**: Can use soup soy sauce or dark soy sauce for color and scent.
6. **Water**: 2L for approximately 4 portions (500mL per serving).
7. **Garlic**: About 1 tablespoon of minced garlic.
8. **Artificial Flavoring**: Less than 1/5 of a tablespoon for 4 portions.
9. **Salt**: Use fine salt for seasoning, about 1 tablespoon.
10. **Flavored Salt**: Can be used as a substitute with artificial flavoring.
**Cooking Process**
11. **Boiling**: Boil without a lid.
12. **Adding Ingredients**: Can add ingredients all at once, similar to cooking ramyun.
13. **Bean Sprouts Addition**: Add rinsed bean sprouts once water starts boiling.
14. **Soy Sauce and Garlic Addition**: Add after bean sprouts, for color, scent, and flavor.
15. **Seasoning**: Season with salt (and artificial flavoring if desired) to taste.
16. **Cooking Time**: Boil for another 5 minutes after adding all ingredients.
**Restaurant Tips for Serving Kongnamul Guk**
17. **Serving Method**: Remove cooked bean sprouts from pot to prevent overcooking.
18. **Keeping Warm**: Keep the soup warm on the lowest heat setting.
19. **Serving Time**: Pour the warm soup over the bean sprouts in a bowl just before serving.
20. **Long-Term Serving**: Season the soup periodically if kept warm for an extended period (e.g., 2 hours), and adjust water as needed.
**Miscellaneous**
21. **Nutritional Benefit**: Bean sprouts contain asparagine, especially in the edges.
22. **Hangover Soup Variation**: Can be made by adding saeujeot (salted shrimp), squid, or using dried pollack head/broth bags for the base.