Konnamul-guk (Korean Soybean Sprout Soup)

Rinse 350 g soybean sprouts under cold running water and trim off any discolored parts; the roots can be left on.

Place 15 g dried anchovies in a broth bag or wrap them in cheesecloth. Pour 1900 ml water into a large pot and add the anchovies, soybean sprouts, 4 minced garlic cloves, 1/2 chopped onion, 1 tbsp Korean chili flakes, 1 tbsp soy sauce, and 1 tbsp fish sauce.

Cover the pot with a lid and simmer over medium-high heat for 30 minutes; if it starts boiling too vigorously, leave the lid slightly ajar.

Remove the anchovy bag and discard its contents.

Add 2 tsp salt and 3 chopped scallions, and simmer for another 1 minute; adjust the salt to taste if needed.

Remove the pot from the heat and stir in 2 tsp toasted sesame oil.

Ladle the soup into 4 bowls, sprinkle each portion with 15 g ground toasted sesame seeds, and serve hot with rice or kimchi.