3 Worst Rated Korean Vegetable Soups

Naengguk is a common name for a group of South Korean cold soups that are usually consumed during summer. It is believed that there is no better refreshment than a bowl of cold naengguk on a hot summer day. The soups are typically divided into two main categories: for the first one, cold water is combined with vinegar and ingredients such as cucumbers, spring onions, garlic, wakame, or nori seaweed. The second category of naengguk is reserved for soups that benefit health, such as the ones made with sesame, soybeans, or chicken. Naengguk first appeared in the 12th century in a poem written by Yi Gyu-bo, where it was referred to as soup with sunchae and was praised for its refreshing, clear flavor.Expand

Kongnamul guk is a traditonal South Korean soup prepared with soybean sprouts as the main ingredient. This typical everyday soup has many variations and can be made with different broths (especially the anchovy-based one) or even water. Red chili flakes are often added for a kick of spiciness. Other common ingredients for the soup include scallions and garlic. It's important not to overcook the sprouts, and if properly prepared, the soup should have a subtle nutty flavor and the sprouts should remain crunchy.Expand

Soybean sprout soup is a hearty South Korean classic that is typically associated with Jeonju. Apart from the sprouts, the soup traditionally consists of a flavorful broth and rice, but the optional ingredients may include various vegetables or an egg, which is sometimes served on the side. The soup is traditionally prepared and served in earthenware pots (ttukbaegi), and it can be topped with chili paste, scallions, or seaweed (kelp).Expand