Soybean Sprout Soup (Kongnamul-guk)

Wash 1 pound of soybean sprouts thoroughly in cold water. Pick out any bad beans and drain well.

Remove the heads and guts from 8 large dried anchovies. Place them in a soup pouch or tea bag.

In a pot, combine the washed soybean sprouts, 8 cups of water, and the anchovy pouch.

Add 1 tablespoon each of soy sauce, fish sauce, and Korean hot pepper flakes (gochugaru) to the pot.

Slice half an onion and mince 4 cloves of garlic. Add them to the pot and give it a gentle stir.

Cover the pot and bring it to a boil. Cook for 30 minutes over medium-high heat. If it boils over, crack the lid open.

While the soup is cooking, chop 2 green onions. Grind 2 tablespoons of toasted sesame seeds into a powder.

After 30 minutes, remove the anchovy pouch. Stir in the chopped green onions.

Turn off the heat. Add 2 teaspoons of sesame oil and 2 teaspoons of salt, or adjust to your taste. Stir well.

Ladle the soup into a bowl. Garnish with the ground sesame seed powder. Serve hot with rice and kimchi.