Heartwarming and Refreshing Bean Sprout Kimchi Soup Recipe
Spicy Flavor and Refreshing Broth! Bean Sprout Kimchi Soup
This Bean Sprout Kimchi Soup offers a refreshing and deep flavor enhanced by the crisp bean sprouts. It’s a simple yet satisfying meal that’s perfect any time.
Main Ingredients- 1 bowl of well-fermented kimchi, chopped
- 1 ladle of kimchi brine
- 1 handful of fresh bean sprouts (approx. 100g)
- A little bit of green onion, thinly sliced
Broth Ingredients- 10 dried anchovies for broth
Seasoning- Salt or Korean soup soy sauce (to taste)
- 1/2 Tbsp fish sauce (e.g., anchovy or sand lance)
- 1/2 Tbsp minced garlic
- 10 dried anchovies for broth
Seasoning- Salt or Korean soup soy sauce (to taste)
- 1/2 Tbsp fish sauce (e.g., anchovy or sand lance)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
In a pot, add 1500ml (about 7-8 cups) of water and the 10 dried anchovies. Simmer over medium heat for about 5 minutes to create an anchovy broth. Strain and discard the anchovies.
Step 2
Rinse the bean sprouts thoroughly under running water and drain them. Fresh bean sprouts will result in a crispier and more delicious soup.
Step 3
Chop the kimchi into bite-sized pieces and thinly slice the green onion. If your kimchi is too sour, you can add a pinch of sugar.
Step 4
Add the rinsed bean sprouts and chopped kimchi to the prepared anchovy broth. Bring to a rolling boil over high heat with the lid open. (It’s best to keep the lid open to prevent a ‘fishy’ smell from the bean sprouts).
Step 5
Once the soup starts boiling, add the ladle of kimchi brine. Season with salt or Korean soup soy sauce to your preference. Stir in the fish sauce and minced garlic for added flavor.
Step 6
Finally, add the sliced green onions and simmer for another moment. Your delicious Bean Sprout Kimchi Soup is ready! Enjoy it warm for a comforting and satisfying meal.
