Refreshing Bean Sprout and Kimchi Soup
The Ultimate Comforting Bean Sprout and Kimchi Soup Recipe!
On a rainy Sunday afternoon, there’s nothing better than a warm, invigorating bowl of soup. This Bean Sprout and Kimchi Soup is made with aged kimchi, chopped finely, and plenty of crisp bean sprouts. It’s the perfect dish to enjoy on a gloomy day, offering a refreshing and satisfying taste.
Main Ingredients
- 1 pack (approx. 200g) bean sprouts
- 1/4 head (approx. 200g) aged kimchi
- 1 stalk scallion
- 1 cup (200ml) kimchi brine
Seasoning
- 1 Tbsp fish sauce or soy sauce for soup
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce or soy sauce for soup
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
This recipe guides you through making a delightful Bean Sprout and Kimchi Soup, celebrated for its refreshing taste and the wonderful combination of crisp bean sprouts and savory kimchi.
Step 2
Start by rinsing the bean sprouts thoroughly. For the aged kimchi, remove any excess core and chop it into bite-sized pieces, about 1-2 cm. Slice the scallion thinly. Have the kimchi brine ready.
Step 3
In a pot, combine 6 cups (1.2L) of water with your chosen broth sachet (like anchovy and kelp). Bring it to a boil, then reduce the heat and simmer for about 5 minutes to create a flavorful broth. Remove the sachet. If you prefer, you can use plain water.
Step 4
Add the chopped aged kimchi to the pot along with 1 cup of kimchi brine. Bring to a simmer over medium heat and cook for about 5 minutes until the kimchi softens.
Step 5
Pour in the prepared broth and add 1 tablespoon of minced garlic, which will add depth and aroma to the soup.
Step 6
Now, it’s time to add the star ingredient: the entire pack of bean sprouts! For optimal cooking and to retain their crispness, cover the pot with a lid and let them cook.
Step 7
Once the bean sprouts are tender, stir in the sliced scallions. This will add a fresh, aromatic element to the soup.
Step 8
Finally, season the soup with 1 tablespoon of fish sauce (or soy sauce for soup) and 1 tablespoon of gochugaru. Continue to simmer with the lid off for a few more minutes to allow the flavors to meld and the soup to clear slightly.
Step 9
Ladle the deliciously cooked Bean Sprout and Kimchi Soup into bowls. Enjoy the comforting steam rising from your freshly prepared soup.
Step 10
Your vibrant Bean Sprout and Kimchi Soup is now ready! It perfectly balances the crispness of the bean sprouts with the refreshing and spicy notes of kimchi. It’s an excellent meal on its own or a great hangover cure.
Step 11
On a rainy day, or whenever you need a comforting and invigorating meal, this Bean Sprout and Kimchi Soup will surely satisfy. It’s the kind of dish that makes you want to finish every last drop.
Step 12
The fresh taste of bean sprouts combined with the deep, savory flavor of kimchi creates a truly appetite-stimulating soup. It’s especially wonderful when served with a bowl of freshly steamed rice.
