Kongnamul Guk, or soybean sprout soup, is a light and refreshing traditional Korean soup made primarily with soybean sprouts. The soup is simple yet flavorful, typically prepared by boiling the sprouts in water and seasoning with minced garlic, green onions, red pepper flakes, and salt. Some variations include beef or anchovy broth to add more depth of flavor, and for those who prefer a spicy kick, chili flakes or fresh chili peppers can be added. The crunchy texture of the soybean sprouts pairs perfectly with the clear, savory broth, creating a clean and comforting taste. Kongnamul Guk is known for its nutritional value and is especially popular as a hangover cure in Korea. It is a staple in Korean households due to its ease of preparation and health benefits.