Kimchi Bean Sprout Soup: The Secret to a Refreshingly Clear Broth
Spicy Kimchi Bean Sprout Soup! Perfect for Hangover Relief and a Revitalizing Meal♡
Introducing a recipe for a wonderfully refreshing and clean-tasting Kimchi Bean Sprout Soup that will leave you feeling revitalized. It’s an exceptional soup dish, perfect for curing hangovers or enjoying as a hearty meal!
Soup Ingredients- 1 bag of bean sprouts (approx. 200g)
- 1-2 cups of napa cabbage kimchi (chopped)
- 1L water
- 1 stock packet (or anchovy-kelp broth)
Seasoning & Aromatics- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 Tbsp salted shrimp (minced)
- Salt to taste (for seasoning)
- 1/2 green onion (chopped)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 Tbsp salted shrimp (minced)
- Salt to taste (for seasoning)
- 1/2 green onion (chopped)
Cooking Instructions
Step 1
Pour 1L of water into a pot and add the stock packet (or anchovy-kelp broth) to create a rich broth. Using a stock packet will yield a deeper, more refreshing flavor. Simmer for about 5-10 minutes to fully extract the broth’s essence, then remove the stock packet.
Step 2
Add 1 cup of chopped napa cabbage kimchi to the prepared broth. Next, incorporate 1 Tbsp of gochugaru, 1/2 Tbsp of minced garlic, 1 Tbsp of minced salted shrimp, and about 1 ladleful of kimchi juice. Let this simmer for about 5 minutes over medium heat until the kimchi flavors meld into the broth. Once the kimchi has softened, add the thoroughly rinsed bean sprouts and simmer briefly until they are just cooked through. Be careful not to overcook the bean sprouts, as they can lose their delightful crunch.
Step 3
Taste the soup and adjust the seasoning with salt as needed. Finally, add the chopped green onions and turn off the heat. Your refreshing and clean Kimchi Bean Sprout Soup is ready! It’s absolutely delicious served over rice.