Hearty and Refreshing Kimchi Bean Sprout Soup Rice Bowl
The Best Hangover Cure! How to Make Spicy Kimchi Bean Sprout Soup Rice Bowl
On a cold day, a steaming bowl of ‘Gukbap’ (soup with rice) warms you up from the inside. Bean sprouts are also fantastic for curing hangovers! Here’s a recipe for a refreshing and invigorating Kimchi Bean Sprout Soup Rice Bowl that will truly clear your system. Follow these simple yet deeply flavorful steps.
Main Ingredients
- 100g Bean sprouts
- 1/2 squid mantle (cleaned)
- 3 squid tentacles (cleaned)
- 40g Well-fermented kimchi
- 1 fresh egg
- 1/2 tsp salted fermented shrimp (for broth)
- 1 tsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 chili pepper (red or green)
- 1/2 Tbsp minced garlic
- 1 Tbsp chopped green onion
- 1 Tbsp chopped onion
Refreshing Anchovy-Kelp Broth
- 20g Dried anchovies (for broth, guts removed)
- 1.2L Cold water
- 2 Coin broth cubes (or 1 standard broth cube)
- 10g Dried kelp (about 5x5cm)
- 20g Dried anchovies (for broth, guts removed)
- 1.2L Cold water
- 2 Coin broth cubes (or 1 standard broth cube)
- 10g Dried kelp (about 5x5cm)
Cooking Instructions
Step 1
First, let’s make a delicious broth. In a pot, combine 1.2L of cold water, 20g of dried anchovies (with guts removed), 10g of kelp, and 2 coin broth cubes. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes to develop a deep flavor. Remove the kelp as soon as the water boils to prevent bitterness. Strain the anchovies through a sieve to get a clear broth. (Tip: Toasting the anchovies before adding water can create an even richer broth.)
Step 2
Rinse the bean sprouts thoroughly under running water. Add the rinsed bean sprouts to boiling water, cover, and cook for 4 minutes. Be careful not to overcook them until they become mushy. After cooking, rinse the bean sprouts in cold water to remove any residual sliminess and drain them completely in a colander. (Tip: Leaving the lid off while boiling bean sprouts helps prevent a fishy odor.)
Step 3
Finely chop the onion and green onion. Slice the chili pepper diagonally into bite-sized pieces. Finely chop the kimchi.
Step 4
Clean and prepare the squid. Blanch the squid in boiling water for about 1 minute until just cooked through; overcooking will make it tough. Once blanched, let it cool slightly, then finely chop it.
Step 5
Prepare a Korean earthenware pot (ttukbaegi) for serving. Start by placing the chopped squid at the bottom of the pot.
Step 6
Add the warm cooked rice on top of the squid. You can adjust the amount of rice to your preference.
Step 7
Next, generously arrange the drained, cooked bean sprouts over the rice. Layer them nicely to cover the rice.
Step 8
Now it’s time to add the remaining ingredients attractively. Evenly distribute the chopped kimchi, minced onion, minced green onion, and diagonally sliced chili pepper over the rice and bean sprouts. Crack a fresh egg into the center of the pot, and sprinkle gochugaru on top for a more appealing presentation. (Tip: Add more gochugaru if you prefer a spicier taste.)
Step 9
Finally, pour the warm anchovy-kelp broth you prepared into the pot, ensuring the rice and ingredients are submerged. Place the pot on the stove over medium heat and bring it to a boil. Your delicious Kimchi Bean Sprout Soup Rice Bowl is now ready! Enjoy once the rice is heated through and the soup is bubbling.
