Spicy and Refreshing Kimchi Bean Sprout Soup
How to Make Delicious Kimchi Bean Sprout Soup WITHOUT Soy Sauce or Salt! (Guaranteed Flavor)
The Kimchi Bean Sprout Soup recipe I’m sharing today will be a lifesaver for busy homemakers and students looking for the ultimate bean sprout soup recipe. In just 3 minutes, you’ll learn how to make a perfectly seasoned and flavorful bean sprout soup that you’ll use for a lifetime. Check the comments for the detailed recipe!
Ingredients- 1/4 head of well-fermented kimchi
- 1 bag of fresh bean sprouts (approx. 200g)
- 1 stalk of green onion
- 1 small onion
- 2 Tbsp salted shrimp (saeu-jeot)
- 1/2 Tbsp minced garlic
- 1.5L water
- 1 handful of dried anchovies (for broth, approx. 10g)
- 1 piece of dried kelp (approx. 5x5cm)
Cooking Instructions
Step 1
Peel and wash the onion, then thinly slice or dice it into bite-sized pieces. This adds a subtle sweetness and pleasant texture to the soup.
Step 2
Slice the green onion into manageable pieces. Chop the kimchi as well. The green onion is essential for a clean, non-fishy taste in your bean sprout soup.
Step 3
In a pot, combine 1.5L of water with a handful of dried anchovies and a piece of dried kelp. Bring this to a boil over high heat to create a flavorful broth.
Step 4
As the broth boils, skim off any foam or impurities that rise to the surface. This step ensures a clearer and cleaner-tasting soup. Once the broth has extracted its flavor, remove and discard the anchovies and kelp. This process creates a deeply savory base.
Step 5
Add the kimchi to the simmering broth and let it simmer for a few minutes to allow its flavor to meld with the broth. The aroma of the simmering kimchi and broth promises a delicious soup. For a more generous portion, you can add an additional 500ml of water here.
Step 6
Once the soup begins to boil again, add the fresh bean sprouts and the prepared onion. Reduce the heat to medium and simmer until the bean sprouts are cooked through, typically about 5-7 minutes. Be careful not to overcook the bean sprouts, as they can become mushy.
Step 7
If you prefer a spicier soup, you can add 1/2 to 1 tablespoon of gochugaru (Korean chili flakes) at this stage. Adjust to your personal preference for a more invigorating kick.
Step 8
When the bean sprouts are tender-crisp, stir in the minced garlic and sliced green onion. Simmer for another minute or two. Your delicious and refreshing Kimchi Bean Sprout Soup is now ready! It’s surprisingly easy to achieve this deep, satisfying flavor without any fishiness.