Spicy and Refreshing Kimchi and Bean Sprout Soup
How to Make Deliciously Spicy and Refreshing Kimchi and Bean Sprout Soup
Try making this refreshing and spicy Kimchi and Bean Sprout Soup! It’s perfect for a light meal or to accompany rice.
Ingredients- 1/4 head of well-fermented kimchi, chopped
- 1 handful of bean sprouts (approx. 50g)
- 1 Tbsp minced garlic
- 1 stalk of green onion, thinly sliced diagonally
- 0.5 Tbsp sugar (to balance the kimchi’s sourness)
- Approx. 5-6 cups of water (1L-1.2L)
- 1 bouillon cube (or anchovy-kelp broth)
- 1 Tbsp soup soy sauce
- 1 Tbsp tuna extract (or fish sauce)
- A little sesame oil (for sautéing)
Cooking Instructions
Step 1
First, prepare the kimchi. Chop about 1/4 head of well-fermented kimchi into small, bite-sized pieces, approximately 0.5cm thick. Cutting them into smaller pieces will help them cook faster and integrate better into the soup.
Step 2
Heat about 1 teaspoon of sesame oil in a pot over medium-low heat. Sautéing the kimchi in sesame oil will enhance its flavor and aroma.
Step 3
Add the chopped kimchi to the pot and sauté until it becomes tender and slightly softened. This step helps to mellow out any harsh sourness from the kimchi and brings out its umami.
Step 4
If the kimchi is too sour, add 0.5 Tbsp of sugar while sautéing. The sugar will help to balance the acidity, making the soup broth smoother and more palatable.
Step 5
Once the kimchi is softened, pour in about 5-6 cups of water. Add 1 bouillon cube to enrich the broth. If you don’t have bouillon cubes, you can use homemade anchovy-kelp broth for a deeper flavor.
Step 6
While the broth is coming to a boil, rinse 1 handful of bean sprouts under cold water and drain them. Also, prepare 1 Tbsp of minced garlic. Once the water is boiling rapidly, add the minced garlic to infuse the broth with its pungent aroma.
Step 7
Add 1 Tbsp of soup soy sauce to season the broth. Soup soy sauce adds depth of flavor without making the broth cloudy.
Step 8
Add the rinsed bean sprouts to the pot. Cover with a lid and let it simmer for a few minutes. Cooking the bean sprouts with the lid on helps to prevent any fishy smell and keeps them crisp.
Step 9
While the soup is simmering, thinly slice 1/2 stalk of green onion diagonally. Slicing them this way adds a nice visual appeal to the finished soup.
Step 10
Stir in 1 Tbsp of tuna extract (or fish sauce) for an extra layer of umami. While kimchi and bean sprouts provide great flavor, the addition of fish sauce deepens the overall taste. Feel free to adjust the amount of soy sauce and fish sauce to your preference.
Step 11
Once the seasoning is adjusted, add the sliced green onions and simmer for another minute or two. Avoid overcooking the green onions, as they can become mushy.
Step 12
Your delicious and refreshing Spicy Kimchi and Bean Sprout Soup is now complete! It’s wonderful served with a bowl of rice, either mixed in or poured over the rice. Enjoy this warming and satisfying soup!
