Spicy Kimchi and Bean Sprout Soup
A Hangover Cure Recipe: Delicious Kimchi Bean Sprout Soup
I always have bean sprouts at home, so this time I tried making soup with kimchi. It’s a truly wonderful soup for hangovers! The refreshing taste of bean sprouts combined with the spicy kick of kimchi creates a deep and satisfying flavor.
Broth Ingredients- 5 dried anchovies (for broth)
- 2 sheets of dried kelp (dried seaweed)
Main Ingredients- 120g bean sprouts (about half a bag)
- 1 ladleful of well-fermented kimchi
- 1 Korean green chili pepper
- 1/2 stalk of green onion
Seasoning Ingredients- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1/2 Tbsp fish sauce or soy sauce for soup
- 2 pinches of salt (adjust to taste)
- 120g bean sprouts (about half a bag)
- 1 ladleful of well-fermented kimchi
- 1 Korean green chili pepper
- 1/2 stalk of green onion
Seasoning Ingredients- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1/2 Tbsp fish sauce or soy sauce for soup
- 2 pinches of salt (adjust to taste)
Cooking Instructions
Step 1
In a pot, add 5 cups (about 1 liter) of water, 5 dried anchovies for broth, and 2 sheets of kelp. Bring to a boil over medium heat. Once the water boils, remove the kelp. Continue to simmer the anchovies for about 5 more minutes, then remove them to create a clear broth.
Step 2
While the broth is simmering, rinse the bean sprouts thoroughly under running water and place them in a colander to drain completely. This step is crucial for a clean-tasting soup without any bean sprout odor.
Step 3
Chop the kimchi into bite-sized pieces. If the kimchi has too much seasoning, it can make the broth cloudy, so it’s recommended to lightly brush off excess seasoning before using. Add the chopped kimchi directly to the prepared broth.
Step 4
After adding the kimchi to the broth, turn the heat to high and bring it to a rolling boil until the kimchi becomes tender. The kimchi will release its delicious flavors into the broth as it cooks.
Step 5
While the kimchi is boiling, thinly slice the Korean green chili pepper and diagonally slice the green onion. These vegetables will add spiciness and a fragrant aroma to the soup.
Step 6
Once the kimchi has boiled sufficiently and the broth has turned a nice red color, use a spoon to skim off any foam or impurities that rise to the surface. This will result in a cleaner, more refined broth.
Step 7
After skimming off the foam, add the rinsed and drained bean sprouts to the pot. Keep the heat on high and bring the soup back to a boil after adding the bean sprouts.
Step 8
Once the soup comes back to a boil after adding the bean sprouts, stir in 1 tablespoon of minced garlic to enhance the broth’s flavor. Minced garlic helps to eliminate any potential bean sprout smell and adds a refreshing taste.
Step 9
Add 1/2 tablespoon of fish sauce or soy sauce for soup to add umami. You can adjust the amount based on the saltiness of your kimchi.
Step 10
For a spicy kick and an appetizing color, add 1 tablespoon of red pepper flakes (gochugaru) and stir well to dissolve. You can adjust the amount of gochugaru to your preference for spice level.
Step 11
Finally, add the prepared green onion and Korean green chili pepper, and let it boil briefly for another moment. Once the vegetables are slightly cooked, turn off the heat. Taste the soup and adjust the seasoning with about 2 pinches of salt if needed. You’ll have a refreshing and spicy Kimchi Bean Sprout Soup! Enjoy it hot for the best hangover relief.
