Spicy and Refreshing Bean Sprout Kimchi Soup
The Perfect Hangover Cure! Warm Bean Sprout Kimchi Soup for a Cleansed Palate!
This dish reminds me of the comforting kimchi soup my mother used to make when I was a child. It was so delicious with plenty of pork and bean sprouts that we could eat it straight from the pot. This soul food, which instantly soothes your insides, is truly my go-to kimchi soup. Serve it with rice for a satisfying meal – I highly recommend you try making it!
Main Ingredients- 250g well-fermented kimchi (the more sour, the better!)
- 150g pork shoulder or neck
- 150g bean sprouts
Seasoning & Aromatics- 1/4 large green onion
- 1.5 Tbsp minced garlic
- 1 Tbsp anchovy sauce or soy sauce for soup
- 1 Tbsp ‘Yeondu’ (clear vegetable broth or soy sauce)
- 1/2 Tbsp salted shrimp
- 1.4 liters water
- 1 piece dried kelp (optional)
- 1/4 large green onion
- 1.5 Tbsp minced garlic
- 1 Tbsp anchovy sauce or soy sauce for soup
- 1 Tbsp ‘Yeondu’ (clear vegetable broth or soy sauce)
- 1/2 Tbsp salted shrimp
- 1.4 liters water
- 1 piece dried kelp (optional)
Cooking Instructions
Step 1
First, prepare the main ingredients: kimchi, pork, and bean sprouts. Well-fermented, sour kimchi will give the soup a richer flavor. Pork shoulder or neck are both suitable cuts; I’m using leftover shoulder from making bossam. Rinse the bean sprouts and drain them.
Step 2
Pour 1.4 liters of water into a pot. If you have dried kelp on hand, add a piece. Kelp adds umami, making the broth more robust.
Step 3
While the water heats up, let’s prepare the other ingredients. Cut the kimchi into bite-sized pieces using scissors or a knife. Slice the pork similarly. Mince the garlic and slice the green onion diagonally. Prepping ingredients beforehand makes the cooking process much smoother.
Step 4
Once the water comes to a rolling boil, remove the dried kelp. Boiling kelp for too long can result in a bitter taste. After removing the kelp, add the prepared kimchi to the pot.
Step 5
Now, add the sliced pork and let it cook together. Adding the pork first allows its flavor to infuse the broth.
Step 6
Add 1.5 tablespoons of minced garlic. Garlic plays a crucial role in bringing out the spicy and refreshing notes characteristic of kimchi soup.
Step 7
Add the diagonally sliced green onion to the pot. The fresh aroma of green onion will enhance the soup’s flavor.
Step 8
For seasoning, add 1 tablespoon of anchovy sauce (or soup soy sauce) and 1 tablespoon of ‘Yeondu’ (or clear vegetable broth). Anchovy sauce provides umami, while Yeondu adds a milder savory depth.
Step 9
Finally, add the 150g of rinsed bean sprouts. Bean sprouts make the soup incredibly refreshing and add a delightful crunch.
Step 10
Finish with 1/2 tablespoon of salted shrimp for the final seasoning. Salted shrimp is a secret ingredient that adds deep flavor to kimchi soup. Let the soup simmer until all ingredients are well melded and the flavors have infused. Once the pork is tender and the broth is rich, taste and adjust the seasoning by adding a bit more anchovy sauce or salted shrimp if needed. Serve hot with rice for a hearty and comforting meal!
