Authentic Jeonju Style Bean Sprout Soup: Baek Jong-won’s Recipe for a Refreshing Meal
Authentic Jeonju Style Bean Sprout Soup: Baek Jong-won’s Recipe for a Refreshing Meal
Baek Jong-won’s Bean Sprout Soup Recipe: How to Make Authentic Jeonju-Style Hangover Soup at Home
Master the art of making a deeply savory and refreshing Jeonju-style bean sprout soup with Chef Baek Jong-won’s simple recipe. This guide will walk you through creating this comforting hangover soup, perfect for a hearty meal or to cure a night out.
Soup Ingredients- 1 handful of bean sprouts (approx. 100g)
- 1 bowl of warm cooked rice
- 1 Tbsp minced garlic
- 1 handful of chopped green onions
- 1/2 chopped chili pepper (optional)
- 1 egg
- 1/4 squid (body part, thinly sliced)
Broth Ingredients- 1 sheet of dried kelp (about 10cm x 10cm)
- 1 handful of dried anchovies for broth (about 10 fish)
- 1 handful of dried shiitake mushrooms (or 1 fresh shiitake mushroom)
- 1 sheet of dried kelp (about 10cm x 10cm)
- 1 handful of dried anchovies for broth (about 10 fish)
- 1 handful of dried shiitake mushrooms (or 1 fresh shiitake mushroom)
Cooking Instructions
Step 1
In a deep pot, pour about 1 liter of water. Add the dried kelp, dried anchovies, and dried shiitake mushrooms. It’s best to place these in a broth bag for easy removal.
Step 2
Bring the water to a boil over high heat. Once boiling, reduce the heat slightly and simmer for about 10 minutes. Remove the broth bag to prevent the broth from becoming bitter.
Step 3
Remove the anchovies and mushrooms from the broth. Add about 4-5 tablespoons of soy sauce to season. Bring the broth back to a boil, then add the thoroughly washed bean sprouts. Cook until the bean sprouts are tender. It’s recommended to keep the lid on while cooking the bean sprouts to avoid any unpleasant smell.
Step 4
In a traditional earthenware pot (ttukbaegi), place the warm cooked rice.
Step 5
Carefully ladle the hot bean sprout soup and broth over the rice, ensuring the rice is mostly submerged.
Step 6
Add the minced garlic, chopped green onions, and optional chopped chili pepper. Also, add the thinly sliced squid. (If squid is expensive, you can rehydrate dried squid by soaking it in water before slicing and using.) Bring everything to a boil once more.
Step 7
Finally, crack one egg into the center of the pot. Gently ladle some of the hot soup over the egg yolk a few times. This will cook the egg like a poached egg, creating a silky texture. For an extra touch, sprinkle with crumbled seaweed or a pinch of chili powder to taste.
