Spicy and Refreshing Kimchi Bean Sprout Soup
Super Simple Kimchi Bean Sprout Soup: Deliciously Spicy and Refreshing!
I always prefer to have soup or stew with my rice. While I can eat without it, when I prepare a meal for myself, I like to include a comforting soup. This time, I decided to make a delicious, spicy, and refreshing Kimchi Bean Sprout Soup using bean sprouts I had at home. The kimchi adds a wonderful spiciness, while the bean sprouts contribute a clean, refreshing flavor. It’s perfect for a hearty meal!
Ingredients- Kimchi (chopped into bite-sized pieces): Appropriate amount
- Fresh Bean Sprouts: 1 handful
- Green Onion (chopped): Appropriate amount
- Cheongyang Pepper (chopped, optional): 1/2
- Anchovy-Kelp Broth: 1 liter (about 4 cups)
- Salted Shrimp (minced): 1 Tbsp
- Minced Garlic: 0.5 Tbsp
- Gochugaru (Korean chili flakes): 1 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the garnishes that will add a touch of flavor. Finely chop the Cheongyang pepper, removing the seeds for a pleasant spiciness. Also, chop the green onion into similar-sized pieces. If you prefer less heat, feel free to omit the Cheongyang pepper or use less. I used half a pepper since I’m planning to enjoy this with rice.
Step 2
The secret to a delicious soup base is a good broth! Pour the generously prepared anchovy-kelp broth into a pot. Add the kimchi, which has been chopped into manageable pieces. The amount of kimchi you use will greatly influence the soup’s flavor and richness, so adjust it to your preference. I like a soupy dish, so I added plenty of broth. Now, bring it to a boil over high heat.
Step 3
Once the broth begins to boil, reduce the heat to medium and let the kimchi simmer until tender. It’s important to let the kimchi cook enough for its tangy flavor to fully infuse the broth. If your kimchi isn’t very ripe and the broth seems light, you can add a little extra kimchi juice at this stage to enhance the sourness.
Step 4
Now it’s time to add the bean sprouts, which will bring a refreshing crispness to the soup. A common tip when cooking bean sprouts in soup is about the lid: if you close the lid after adding them, the characteristic ‘bean sprout smell’ might develop. To prevent this, either keep the lid open while they cook, or if you choose to close the lid, keep it closed from start to finish. I opted to keep the lid open to preserve the fresh texture of the sprouts.
Step 5
As the bean sprouts begin to cook and the soup comes to a boil again, stir in 1 tablespoon of minced salted shrimp for a savory depth and 0.5 tablespoon of minced garlic. Salted shrimp not only seasons the soup but also adds a wonderful umami flavor. If you find the soup needs more seasoning, you can add a pinch of salt to taste.
Step 6
Finally, add 1 tablespoon of gochugaru (Korean chili flakes) to enhance the spicy kick. Then, toss in the pre-chopped Cheongyang peppers and green onions, and let it simmer for another moment. Your delicious Kimchi Bean Sprout Soup is now ready!
Step 7
Voila! The wonderfully flavorful Kimchi Bean Sprout Soup is complete. The refreshing aroma of the bean sprouts combined with the zesty heat of the kimchi creates an incredibly appealing taste. It’s hearty enough to be a meal on its own when served with rice, and it’s an excellent hangover cure for those rough mornings after a night out. I highly recommend this spicy and refreshing Kimchi Bean Sprout Soup!
