Clear and Refreshing Spicy Bean Sprout Soup
How to Make Refreshing and Spicy Bean Sprout Soup – Easy Recipe for Beginners
As I’ve been organizing my recipes for soups, I realized I hadn’t shared my bean sprout soup! While bean sprout soup might seem simple, achieving a clean and refreshing flavor can be surprisingly tricky compared to, say, soybean paste soup. It’s an easy dish that’s also quite particular. But follow me, and you’ll learn how to preserve the crisp texture of the bean sprouts and make a wonderfully refreshing bean sprout soup in no time! This is a recipe the whole family will love.
Main Ingredients- 200g fresh bean sprouts
- 50g radish (thinly julienned)
- 1L clear broth (anchovy-kelp broth or rice water)
- 30g green onion (about 15cm length, chopped)
- 1 chili pepper (add for a spicier kick)
- 1 Tbsp chili seeds (adjust to taste)
Seasoning- 1 Tbsp soup soy sauce (gukganjang)
- Korean rock salt (or regular salt) to taste (for final seasoning)
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (gukganjang)
- Korean rock salt (or regular salt) to taste (for final seasoning)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, wash the bean sprouts thoroughly. Julienne the radish, and chop the green onion and chili pepper. Having your ingredients prepped beforehand will significantly speed up your cooking process.
Step 2
To deepen the flavor of the broth, we’ll prepare a versatile stock. You can put shiitake mushrooms, anchovies, and dried anchovies (disseled anchovy) into a stock bag and boil it. This stock can be used in many dishes. (Alternatively, you can use store-bought broth, anchovy-kelp broth, or rice water.)
Step 3
Pour 1L of the prepared versatile broth into a pot and bring it to a boil. Once boiling, add the julienned radish and cook for about 10 minutes until the radish turns transparent and white. At this stage, add 1 Tbsp of soup soy sauce for umami. Check the broth color and add another tablespoon if needed. Finally, season with Korean rock salt to adjust the taste. This completes the broth base.
Step 4
Once the radish is tender, add the washed bean sprouts and cook for exactly 4 minutes. Bean sprouts lose their crispness if overcooked, so timing is crucial. About 3 minutes after it starts boiling, add 1 Tbsp of chili seeds to the stock bag, let it steep for just 5 seconds, then remove it immediately. Leaving it in longer can make the soup excessively spicy. Finally, add the minced garlic, chopped green onion, and chili pepper, and simmer for another moment. Your delicious bean sprout soup is ready!
Step 5
The key to a clear bean sprout soup is its refreshing taste. Using a pre-made versatile broth like I do, and lightly seasoning with soup soy sauce or fish sauce, then adjusting the final taste mainly with salt will result in a clean flavor. For spiciness, it’s best to use chili peppers or chili seeds instead of chili powder. This method enhances the spicy kick while preserving the clear soup’s charm, which is the secret to its appeal.
Step 6
This clear and refreshing bean sprout soup offers a delightful combination of clean and spicy flavors. Enjoy this comforting and satisfying soup, complete with the crisp texture of bean sprouts, which will surely soothe your soul!
