Spicy and Refreshing Kimchi Bean Sprout Soup with Rice
Spicy and Refreshing Kimchi Bean Sprout Soup with Rice
The Ultimate Kimchi Bean Sprout Soup Recipe: A Harmonious Blend of Spicy Flavor and Clean Broth
Introducing a Kimchi Bean Sprout Soup with Rice that’s perfect for soothing your stomach with its warm, refreshing broth, chewy squid, and crisp kimchi. This dish is ideal for a hangover cure or a hearty meal. The savory anchovy and kelp broth, seasoned with salted shrimp, offers a clean yet deep refreshment that will make you want to keep spooning it up.
Soup Rice Ingredients- 200g fresh bean sprouts
- 1 cleaned squid
- 3 Tbsp finely chopped kimchi
- 1/2 stalk green onion, thinly sliced
- 1 green chili pepper, thinly sliced
- 1 red chili pepper, thinly sliced
- 800ml anchovy and kelp broth (1 pack if using pre-made broth)
- 2 bowls warm cooked rice
- 2 fresh eggs
Broth Seasoning- 1 Tbsp salted shrimp
- 1 Tbsp minced garlic
- Salt or soy sauce to taste
- Pinch of red pepper flakes (for spice adjustment)
- Pinch of black pepper
- 1 Tbsp salted shrimp
- 1 Tbsp minced garlic
- Salt or soy sauce to taste
- Pinch of red pepper flakes (for spice adjustment)
- Pinch of black pepper
Cooking Instructions
Step 1
Wash the fresh bean sprouts thoroughly under running water. Remove any dirt or damaged parts, and shake off excess water.
Step 2
Finely chop the kimchi into bite-sized pieces. Using well-fermented kimchi will add a deeper flavor.
Step 3
Thinly slice the green onion. Remove the seeds from the green and red chili peppers and slice them thinly as well. Increase the amount of green chili peppers for extra spiciness.
Step 4
In a pot, add 1 liter of water, a broth pack (anchovy, kelp, etc.), roughly chopped green onion, and radish. Simmer over medium heat for about 20 minutes to create a flavorful broth. If you don’t have a broth pack, you can boil anchovies and kelp in plain water.
Step 5
Once the clear broth is boiling, add the prepared squid and blanch for about 1 minute. Overcooking the squid will make it tough.
Step 6
Remove the blanched squid, cut the body in half, and then slice it into thin strips for easy eating. Cut the tentacles into appropriate lengths.
Step 7
After removing the squid, add all the washed bean sprouts to the boiling broth. Cover and cook for about 3-5 minutes until the bean sprouts are tender. To prevent a raw bean sprout smell, you can either cook with the lid off or briefly cover after it comes to a boil.
Step 8
Once the bean sprouts are cooked, add 1 tablespoon of salted shrimp to enhance the refreshing taste of the broth. Salted shrimp adds depth to the soup’s flavor.
Step 9
Add 1 tablespoon of minced garlic and taste the broth. Adjust the seasoning with soy sauce or salt as needed. You can add red pepper flakes and black pepper for a touch of spice, according to your preference.
Step 10
Place a bowl of warm cooked rice into a pre-heated stone pot or a deep serving bowl. Using a stone pot will keep the soup warm for a longer time.
Step 11
Generously top the rice with the cooked bean sprouts. Then, arrange the sliced squid, chopped kimchi, and sliced green onions and chili peppers attractively over the sprouts. Mixing red and green chili peppers adds a nice touch of color.
Step 12
Finally, place a fresh egg on top and sprinkle a little red pepper powder if desired. Your delicious Kimchi Bean Sprout Soup with Rice is now ready to enjoy! Serve hot. 🙂
