Spicy Kimchi and Bean Sprout Oyster Soup
Refreshing and Deep Flavored Classic Home Meal: Kimchi Bean Sprout Oyster Soup Recipe
Hello! A hearty meal always starts with a good soup. As interest in healthy eating grows, so does the popularity of natural seasonings. Convenient, high-quality tea-bag style natural stock packs are especially loved. Today, we’ll use these handy natural stock packs to create a refreshing Kimchi Bean Sprout Oyster Soup, featuring crisp bean sprouts and tender oysters. Get ready to enjoy a delicious soup that’s perfect with rice!
Main Ingredients- 1/4 head of well-fermented Napa Cabbage Kimchi (remove excess filling)
- 2 handfuls of fresh bean sprouts (approx. 200g)
- 2 packs of dried anchovy and seafood stock (Dippo-ri seafood dashi pack)
- 200g fresh oysters
- 1 Tbsp coarse gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1/2 stalk of green onion
- 1 Tbsp Cheongju (rice wine) for oyster deodorizing
- A pinch of green chili peppers or jalapeños (optional, for extra spice)
- A pinch of red chili pepper (for color)
- 1/3 Tbsp soy sauce or salt (adjust to taste)
- 1200ml water (approx. 6 cups)
Cooking Instructions
Step 1
Let’s start by prepping the ingredients. For the well-fermented Napa Cabbage Kimchi, lightly brush off any excess filling and then chop it into bite-sized pieces (about 2-3cm). Rinse the bean sprouts thoroughly under running water and drain them well. To remove any unpleasant smell from the fresh oysters, you can gently rinse them in lightly salted water or soak them in grated radish juice for about 5 minutes, then rinse them under cold water 3-4 times. After rinsing, drain them completely in a colander. Slice the green onion and chili peppers diagonally. Prepare the Cheongju (rice wine) to eliminate the oyster’s fishy odor, and measure out the coarse gochugaru and minced garlic so they are ready for cooking.
Step 2
Now, let’s make the flavorful broth, the secret to this soup’s deliciousness! Pour 1200ml of fresh water into a pot. Add 2 packs of the dried anchovy and seafood stock. Instead of boiling immediately, let the stock packs steep in the water for about 5 minutes to infuse the flavors. Then, bring it to a boil over high heat, reduce the heat to medium, and simmer for another 5 minutes to create a rich broth.
Step 3
Remove the stock packs after simmering for 5 minutes. You’ll be left with a clear and refreshing broth. It’s important to remove the stock packs to prevent the soup from becoming cloudy.
Step 4
Add the chopped kimchi to the pot and bring it back to a boil. Let it simmer for about 5 minutes to soften the kimchi and infuse its flavor into the broth. Once the kimchi is tender, add the rinsed bean sprouts. The bean sprouts will add another layer of refreshing taste to the soup.
Step 5
When the bean sprouts are tender-crisp, add the prepared oysters. Be careful not to overcook the oysters, as they can become tough and lose their shape. After adding the oysters, pour in 1 Tbsp of Cheongju (rice wine) to get rid of any fishy smell. Now, add 1 Tbsp of coarse gochugaru for a touch of savory spice. (Using coarse gochugaru instead of fine will result in a cleaner taste without any grittiness.)
Step 6
Finally, add 1 Tbsp of minced garlic, and the diagonally sliced green onion and chili peppers for a beautiful garnish and fragrant aroma. Season the soup with soy sauce or salt to your liking. The soup is ready once the oysters float to the surface. Avoid boiling for too long, as the oysters will shrink and become rubbery! Your delicious, refreshing, and spicy Kimchi Bean Sprout Oyster Soup is now complete. Enjoy it with a warm bowl of rice!
