Spicy and Refreshing Kimchi and Bean Sprout Soup
The Best Hangover Cure Soup: Kimchi and Bean Sprout Soup
This Kimchi and Bean Sprout Soup combines the crispness of bean sprouts with the refreshing tang of kimchi, creating a deep and spicy broth. Its clear and invigorating taste is perfect for a hangover cure, offering a comforting and endlessly enjoyable soup dish for any meal.
Main Ingredients
- 1.2 liters (approx. 6 cups) Anchovy Broth
- 300g Fresh Bean Sprouts (about 1 handful)
- 1/3 stalk Scallion (Green Onion)
- 150g Ripe Kimchi (about 1 cup)
Seasonings
- 1 Tbsp Fine Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce (or Soy Sauce)
- Salt to taste (or Soy Sauce)
- 1 Tbsp Fine Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce (or Soy Sauce)
- Salt to taste (or Soy Sauce)
Cooking Instructions
Step 1
First, prepare all the ingredients for the Kimchi and Bean Sprout Soup. Rinse the bean sprouts thoroughly and drain. Slice the scallions diagonally and cut the kimchi into bite-sized pieces (about 1-2 cm wide).
Step 2
Slice the scallion thinly on a diagonal. This will be added towards the end of cooking to enhance the refreshing flavor of the soup.
Step 3
Cut the ripe kimchi into bite-sized pieces, approximately 1 to 2 cm wide. Avoid cutting it too small, as it might become mushy in the soup. The right size ensures a pleasant texture.
Step 4
Pour 1.2 liters of anchovy broth into a pot and add the cut kimchi. Bring to a boil over high heat. Cooking the kimchi first allows its refreshing and deep flavor to infuse into the broth, and it also softens the kimchi, greatly improving the soup’s taste. Simmer for about 5 minutes until the kimchi is partially tender.
Step 5
Once the kimchi is cooked to your liking, add the rinsed and drained bean sprouts. It’s crucial to keep the lid open while the bean sprouts are cooking to prevent any ‘fishy’ smell. Let them cook for about 5-7 minutes, uncovered, until they are tender but still retain a slight crunch. Skim off any foam that appears on the surface during cooking.
Step 6
Add 1 tablespoon of fine gochugaru for a pleasant spicy kick. If your kimchi isn’t very sour, you can add an extra 2-3 tablespoons of kimchi juice at this stage for a deeper, richer kimchi flavor.
Step 7
Stir in 1 tablespoon of minced garlic to add a traditional Korean savory note. Garlic is essential for making the broth taste clean and refreshing.
Step 8
When the bean sprouts are cooked to a crisp-tender stage, add 1 tablespoon of fish sauce for an extra layer of umami. If you don’t have fish sauce, 1 tablespoon of soy sauce can be used as a substitute.
Step 9
Taste the soup and adjust the seasoning. If it’s not salty enough, add a little more soy sauce or salt to achieve your desired flavor balance. Using only salt to season is also a great option for a cleaner taste.
Step 10
Finally, add the sliced scallions and let it simmer for another minute or so until done. The fresh aroma of the scallions will further enhance the soup’s flavor. For extra spiciness, you can add chopped chili peppers (seeds removed) according to your preference.
Step 11
The finished Kimchi and Bean Sprout Soup boasts a clear, spicy, and refreshing broth that’s delicious on its own. It’s also perfect for pouring over a bowl of hot rice for a satisfying meal. Its invigorating soup base makes it an excellent choice for a hangover cure.
Step 12
Enjoy a warm and hearty meal with this easy-to-make and delicious Kimchi and Bean Sprout Soup!
