Spicy and Refreshing Kimchi Bean Sprout Soup
Health Boost: Kimchi Bean Sprout Soup for Fine Dust Season
Introducing a Kimchi Bean Sprout Soup recipe that’s perfect for cleansing your palate after rich holiday meals or spicy stir-fries, or for a comforting bowl on a chilly day. Bean sprouts are known to help with expelling fine dust, making this soup a healthy choice. Learn the secret to a simple yet deeply flavorful soup!
Key Ingredients
- 50g fresh bean sprouts
- 1L rich anchovy broth
- 1/2 cup well-fermented kimchi (chopped)
- 1/3 stalk green onion (scallion)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
The foundation of great soup is broth! In a pot, combine anchovies and kelp (or a broth pack) and bring to a rolling boil to create a flavorful anchovy broth. To avoid a fishy taste, remove the kelp as soon as the water starts boiling.
Step 2
Once the broth is boiling, remove the kelp (or broth pack) and add the washed bean sprouts. It’s important to keep the lid open while cooking to prevent the raw smell of bean sprouts from lingering in the soup. Cook them just until they become tender-crisp.
Step 3
Add the chopped kimchi and bring to another boil. A splash of kimchi juice can enhance the spicy and deep flavor. To avoid the soup tasting too much like kimchi stew, only boil it briefly after adding the kimchi until it just comes to a rolling boil again.
Step 4
Finally, add the chopped green onion and minced garlic, and simmer briefly to infuse the flavors. This soup is delicious as is, but if you find it needs more seasoning, a touch of salted shrimp (saeujeot) will add an extra savory depth.
