Hearty Dried Radish Greens and Bean Sprout Soup with Dried Shrimp
How to Make Dried Radish Greens and Bean Sprout Soup with Dried Shrimp
This deeply savory and refreshing soup is packed with fresh bean sprouts, tender dried radish greens, and flavorful dried shrimp. It’s the perfect comforting bowl to enjoy with rice, leaving you feeling wonderfully full and satisfied. Make this beloved Korean restaurant-style soup easily at home!
Soup Ingredients
- 250g Bean sprouts
- 1 piece Dried radish greens (boiled and dried napa cabbage)
- 2/3 cup Fresh dried shrimp
- 1.3 liters Water
Seasoning Ingredients
- 1/2 Tbsp Minced garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Saeujeot (fermented shrimp)
- 1/2 Tbsp Brine from Saeujeot
- 1/2 Tbsp Minced garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Saeujeot (fermented shrimp)
- 1/2 Tbsp Brine from Saeujeot
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under cold water and drain them. The fresh dried shrimp will add a delicious umami flavor and help to balance any potential fishiness. (The dried shrimp in the picture look exceptionally fresh!)
Step 2
Gently rinse the thawed dried radish greens (which are actually boiled and dried napa cabbage from making kimchi) under running water. Chop them into approximately 1cm pieces. Place the prepared bean sprouts, dried shrimp, and chopped radish greens into the pot.
Step 3
Lightly grease the bottom of the pot with cooking oil. Sauté the vegetables over high heat. This step helps to retain the crispness of the vegetables and allows their flavors to meld together more deeply.
Step 4
Use a spatula to stir and flip the ingredients, ensuring they are evenly sautéed. Once the volume of the vegetables reduces as they wilt, pour in 1.3 liters of water and bring it to a boil over high heat.
Step 5
Once the soup comes to a rolling boil, add the minced garlic (1/2 Tbsp), gochugaru (1 Tbsp), doenjang (2 Tbsp), saeujeot (2 Tbsp), and the saeujeot brine (1/2 Tbsp). To ensure the doenjang dissolves smoothly without lumps, you can pre-mix it with a little water or vigorously stir it into the broth. Add any remaining water and the dried shrimp, adjusting the seasoning as needed.
Step 6
Stir everything together to evenly distribute the seasonings. Reduce the heat to medium-low and let the soup simmer for another 5-10 minutes, allowing the flavors to fully develop. The refreshing taste of the bean sprouts combined with the savory depth of the dried shrimp will create a wonderfully delicious soup.
