Spicy Kimchi and Bean Sprout Soup (Kimchi Kongnamul Guk)
How to Make a Hearty and Spicy Kimchi Bean Sprout Soup
Here’s a recipe for a delicious Kimchi Bean Sprout Soup, perfect for a refreshing and spicy meal, especially as a hangover cure! Made with well-fermented kimchi and crisp bean sprouts, this soup is simple to prepare yet incredibly flavorful and revitalizing. Enjoy this warming, palate-cleansing broth that adds a bright touch to your table.
Main Ingredients- 1 cup ripe kimchi
- 1 large bowl bean sprouts (approx. 150g)
- 1/4 onion (approx. 50g)
- 1/2 green onion stalk
- 1/2 Korean green chili pepper
- A pinch of red chili pepper (optional)
- 1 Tbsp minced garlic
Seasoning (Soup Spoon Measurement)- 1 liter water
- 3 Tbsp kimchi juice
- 2 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp soup soy sauce (Gukganjang)
- 1 tsp sugar (if using very sour kimchi)
- Pinch of salt (to adjust seasoning)
- 1/2 Tbsp red chili powder (Gochugaru)
- 1 liter water
- 3 Tbsp kimchi juice
- 2 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp soup soy sauce (Gukganjang)
- 1 tsp sugar (if using very sour kimchi)
- Pinch of salt (to adjust seasoning)
- 1/2 Tbsp red chili powder (Gochugaru)
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water. Cut the ripe kimchi into bite-sized pieces, about 2-3 cm, using scissors or a knife. If your kimchi is very sour, you can mix in about 1 teaspoon of sugar to slightly mellow the acidity. Thinly slice the green onion, Korean green chili pepper, and red chili pepper diagonally. Slice the onion into thin strips, not too thick, and finely mince the garlic.
Step 2
In a pot, add 1 liter of water and a dash pack (containing dried anchovies, kelp, etc.). Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 8-10 minutes to create a rich broth. Skim off any foam that rises to the surface to ensure a clear soup.
Step 3
Remove the dash pack from the broth. Add the chopped ripe kimchi to the pot. Simmer for 3-4 minutes to allow the kimchi to soften and its flavor to infuse into the broth.
Step 4
Now, add the rinsed bean sprouts. Cover the pot and cook for about 3 minutes. Be careful not to overcook the bean sprouts, as this can result in an unpleasant smell.
Step 5
Add the sliced onion and 1 tablespoon of minced garlic to the pot and continue to simmer. The onion will become translucent and add sweetness, while the garlic will impart its aromatic flavor to the soup.
Step 6
Time to add the key seasonings for the soup’s depth of flavor. Stir in 2 tablespoons of anchovy sauce, 1 tablespoon of soup soy sauce, and 3 tablespoons of kimchi juice. The kimchi juice will enhance the umami and color of the soup.
Step 7
Once the soup is simmering well, taste it to check the seasoning. The saltiness can vary depending on the kimchi and sauces used. Adjust with a pinch of salt if needed. It’s best to start with less salt and add more gradually.
Step 8
Finally, add 1/2 tablespoon of red chili powder for color and a bit of heat. Then, add the diagonally sliced green onion, Korean green chili pepper, and red chili pepper. Bring the soup to a boil once more.
Step 9
Simmer for approximately 3 more minutes for all the flavors to meld together. Your delicious Kimchi Bean Sprout Soup is now ready! It tastes best served hot.
Step 10
Enjoy this hearty and satisfying bowl of spicy and refreshing Kimchi Bean Sprout Soup! It’s excellent as a hangover cure or as a comforting meal with a bowl of rice.
