Spicy and Refreshing Kimchi and Bean Sprout Soup
The Ultimate Recipe for a Revitalizing Kimchi and Bean Sprout Soup for Breakfast Hangover Relief
Let’s make a refreshing and delicious Kimchi and Bean Sprout Soup. Its savory and slightly spicy broth is perfect for starting your day or recovering from a late night.
Main Ingredients
- 1 bag Bean Sprouts (approx. 200g)
- 1/4 head Aged Kimchi (approx. 200g), chopped
- 700ml Clear Broth or Rice Water
- 1/2 stalk Green Onion (approx. 30g), sliced
Cooking Instructions
Step 1
Hello everyone! Today, I’m sharing a recipe for the incredibly addictive, spicy, and refreshing Kimchi and Bean Sprout Soup that will have you finishing your rice in no time. It’s perfect for breakfast or as a hangover cure!
Step 2
First, rinse the bean sprouts thoroughly under running water and drain them. Chop the kimchi into bite-sized pieces (about 2-3 cm). If you like it extra spicy, finely chop the Cheongyang pepper. For a touch of color, slice a red chili pepper as well. Slice the green onion diagonally.
Step 3
In a pot, pour in 700ml of clear broth (or rice water) and add the chopped kimchi. Let it simmer first to soften the kimchi. Once the kimchi has softened a bit, add 1 tablespoon of gochugaru for color and spice. Season with 1 tablespoon of soup soy sauce (or salt) for the base flavor. Simmer over medium heat for about 5 minutes to allow the kimchi flavors to meld into the broth.
Step 4
Now, add the rinsed bean sprouts and bring to a boil over high heat. It’s important to cover the pot after adding the bean sprouts to prevent a ‘beany’ smell and maintain their crisp texture. Once the soup is vigorously boiling, remove the lid and continue to cook for another 3-4 minutes until the bean sprouts are cooked through. They’ll start to turn slightly translucent when they’re almost done.
Step 5
Finally, add 1 teaspoon of minced garlic, the chopped Cheongyang and red chili peppers, and the sliced green onion. Simmer for just a minute more. Avoid overcooking at this stage, as it will make the vegetables lose their crispness. Before turning off the heat, taste the soup and add a little more salt if needed.
