Kongnamul gukbap

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).