Pork Kimchi and Bean Sprout Soup
How to Make Pork Kimchi and Bean Sprout Soup: A Hearty and Refreshing Stew
During the cold winter months, nothing beats a warming bowl of kimchi soup. A generous amount of bean sprouts makes this kimchi and bean sprout soup a universally loved dish. Adding pork for a richer, more savory flavor makes it incredibly satisfying, capable of soothing the soul and even serving as a fantastic hangover cure. This hearty soup is perfect for a fulfilling meal.
Broth Ingredients
- 5 sheets dried kelp (dashima)
- 6 dried anchovies (diguori)
- 3.5L water
Cooking Instructions
Step 1
First, let’s prepare the broth for a delicious soup base. In a pot, combine 3.5L of water, 5 sheets of dried kelp, and 6 dried anchovies. Once the water comes to a boil, remove the kelp after 5 minutes, and continue to boil the anchovies for another 10 minutes to extract a rich broth. Preparing the broth while you handle the other ingredients saves valuable time.
Step 2
Cut the well-fermented kimchi into bite-sized pieces. Cutting it too large might prevent the seasonings from penetrating well during cooking, so aim for pieces that are easy to eat.
Step 3
Prepare about 350ml (approximately 1.5 standard cups) of kimchi juice. This juice will add a deeper, more complex flavor to the soup. The more sour the kimchi, the richer the soup’s taste.
Step 4
Cut the pork into thick pieces, about 1cm thick, for a satisfying bite. Using pork shoulder or belly will add extra richness and flavor to the soup.
Step 5
Rinse one bag of fresh bean sprouts thoroughly under running water and drain them. Removing any brown root ends will ensure a cleaner taste and appearance.
Step 6
Now, let’s start stir-frying! Add the cut pork and kimchi to the pot, drizzle with 1 tablespoon of sesame oil, and stir-fry over medium heat until the pork changes color and the ingredients are well combined.
Step 7
Once the pork starts to turn white, pour in the prepared 350ml of kimchi juice. Stirring the kimchi with the juice will help develop its flavor.
Step 8
After adding the kimchi juice, cover the pot and simmer over medium heat for about 5 minutes. This step softens the kimchi and allows the pork’s savory juices to meld into the liquid.
Step 9
When you open the lid after 5 minutes, the kimchi should be tender, and you’ll notice a milky broth forming from the pork, releasing a delicious aroma.
Step 10
Carefully pour the hot, pre-made anchovy and kelp broth into the pot. This rich broth will make the soup much deeper and more refreshing.
Step 11
Once the broth is added, cover the pot again and bring it to a boil over high heat. Wait until the soup is vigorously bubbling.
Step 12
When the soup starts boiling, add all the prepared bean sprouts. Keep the lid open while cooking for about 10 minutes. This prevents the bean sprouts from becoming mushy and retains their crisp texture.
Step 13
Once the bean sprouts are cooked, it’s time to season the soup. Add 1 tablespoon of fish sauce for an umami boost. (You can also use soup soy sauce).
Step 14
Add 1 tablespoon of minced garlic and taste the soup. Adjust the seasoning with salt if needed. The amount of salt required will vary depending on the saltiness of your kimchi, so add it gradually to achieve your desired taste. (About 1 Tbsp total)
Step 15
Finally, once the soup comes to another rolling boil, it’s almost ready.
Step 16
Add the sliced green onions and let it boil for another moment before turning off the heat. Your hearty and delicious Pork Kimchi and Bean Sprout Soup is complete! It’s perfect for enjoying with rice or on its own.
