Spicy and Refreshing Kimchi and Bean Sprout Soup
Spicy and Refreshing Kimchi and Bean Sprout Soup
Super Simple Kimchi and Bean Sprout Soup Recipe
When you crave something refreshing and appetizing, or when your appetite is low, I often turn to this incredibly simple kimchi soup. It requires neither complicated ingredients nor difficult steps. Today, since I had bean sprouts at home, I decided to make a refreshing and invigorating Kimchi and Bean Sprout Soup. It’s a recipe anyone can easily follow.
Main Ingredients- 1.5 cups well-fermented kimchi
- 1.5 cups fresh bean sprouts
- 2 ladles of kimchi brine
- 1/2 tbsp gochugaru (Korean chili flakes)
- 1/3 tbsp salt (or to taste)
- 1/2 cup chopped green onion
Refreshing Broth Ingredients- 15 dried anchovies (for broth, guts removed)
- 5 pieces dried kelp (about 5×5 cm)
- 1 liter water
- 15 dried anchovies (for broth, guts removed)
- 5 pieces dried kelp (about 5×5 cm)
- 1 liter water
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water and drain them. For the dried anchovies, removing the guts will result in a cleaner broth. Chop the kimchi into approximately 1cm pieces, then cut them in half lengthwise for easier eating.
Step 2
In a pot, pour 1 liter of cold water. Add the dried anchovies and kelp to create a deep and refreshing broth.
Step 3
Once the water boils, continue to simmer for about 10 minutes to allow the flavors of the anchovies and kelp to fully infuse. After this, remove the kelp. Simmer for another 10 minutes, then strain out the anchovies to complete the clear broth. Boiling kelp for too long can release a bitter taste, so it’s best to remove it promptly.
Step 4
To this prepared clear broth, add the chopped kimchi and the rinsed bean sprouts. Let them simmer together. The tanginess of the kimchi and the crispiness of the bean sprouts will harmonize beautifully.
Step 5
To season the soup and add a richer flavor, add about 2 ladles of kimchi brine. The amount of kimchi brine can be adjusted based on the saltiness and sourness of your kimchi.
Step 6
Add 1/2 tablespoon of gochugaru (Korean chili flakes) for a vibrant color and a clean taste. If you prefer it spicier, feel free to increase the amount according to your preference.
Step 7
Once the soup comes to a rolling boil, simmer for about 5 minutes. Taste it and adjust the seasoning with salt if needed. Finally, add the chopped green onions and let it simmer briefly again. Your spicy and refreshing Kimchi and Bean Sprout Soup is ready! It’s perfect for enjoying with a bowl of rice.
