Invigorating Soybean Sprout Kimchi Soup
How to Make Soybean Sprout Kimchi Soup, Perfect for Colds
If you’re suffering from a lingering cough or cold, especially during this chilly weather, why not try a bowl of warm and spicy Soybean Sprout Kimchi Soup? This recipe is designed to revitalize tired energy with its hearty broth and generous ingredients, perfect for a family member suffering from frequent coughing spells that disrupt sleep. It’s also hearty enough to be enjoyed as a ‘Kongnamul Gukbap’ by adding rice directly to the soup. We’ve enhanced the depth of flavor with a rich beef broth, complemented by the refreshing taste of well-fermented kimchi and crisp soybean sprouts. The abundant asparagine and Vitamin C in soybean sprouts help boost immunity, aiding in cold prevention and recovery. The spicy kick from the chili powder and kimchi raises your body temperature, encouraging sweating which can help alleviate cold symptoms. Enjoy it with a warm bowl of rice, and you’ll feel your energy returning in no time!
Ingredients
- 3 leaves of well-fermented Napa cabbage kimchi (approx. 300g)
- 200g fresh soybean sprouts
- 300g beef for soup
- 1L water or anchovy broth
- 1 Tbsp soup soy sauce
- 1/2 Tbsp salted fermented shrimp (adjust to taste)
- 1 Tbsp fish sauce (such as sand lance or anchovy)
- 1 Tbsp chili powder (adjust to taste)
- A pinch of black pepper
- 2 cloves garlic, minced
- 1/4 stalk of green onion (approx. 3-4 cm length)
Cooking Instructions
Step 1
First, rinse the soybean sprouts thoroughly under running water. It’s a good idea to remove any yellowed husks or spoiled beans. Soaking them in clean water for about 20-30 minutes can help reduce their characteristic beany smell.
Step 2
Pour 1 liter of water into a pot and add the beef for soup. Bring it to a boil over high heat. Once boiling, reduce the heat to medium-high, cover, and simmer for about 30 minutes to extract a rich beef broth. This step greatly deepens the flavor of the soup.
Step 3
While the broth is simmering, finely chop the well-fermented Napa cabbage kimchi into bite-sized pieces. If they are too large, they can be difficult to eat in the soup.
Step 4
Carefully remove the cooked beef from the broth and slice it into bite-sized pieces. Adding this beef back into the soup will make it even more substantial.
Step 5
Add the chopped kimchi, soybean sprouts, and sliced beef to the beef broth. Cover the pot tightly and simmer for about 5 minutes. It’s crucial not to open the lid until the soybean sprouts are fully cooked. Opening the lid before they are done can result in a fishy smell, so be mindful of this step.
Step 6
Once the soybean sprouts are cooked, season the soup with soup soy sauce, fish sauce, and salted fermented shrimp. Salted fermented shrimp adds a great umami flavor, but be sure to taste and adjust the amount as too much can make the soup overly salty.
Step 7
Slice the green onion diagonally and finely mince the garlic. Preparing these aromatics in advance allows for a neat addition at the end.
Step 8
Finally, add the chili powder, minced garlic, and sliced green onion, and bring the soup to another gentle boil. This will complete the spicy yet refreshing flavor profile of the Soybean Sprout Kimchi Soup. Enjoy it hot with a bowl of rice – it’s truly delicious!
