Refreshing & Spicy! Soybean Sprout Kimchi Soup Recipe
Refreshing & Spicy! Soybean Sprout Kimchi Soup Recipe
How to Make Delicious Soybean Sprout Kimchi Soup
This recipe for refreshing and spicy soybean sprout kimchi soup is easy to make with just aged kimchi and fresh soybean sprouts you have at home. Especially if you use well-fermented kimchi, the soup base will gain a deeper flavor, and the generous amount of soybean sprouts will add a satisfying crunch, creating a magical soup that will have you finishing a bowl of rice in no time. Whether for a hangover cure or a hearty meal, discover the charm of this perfect soybean sprout kimchi soup!
Main Ingredients- 1 bag soybean sprouts (approx. 200-300g)
- 1/4 to 1/2 head aged kimchi (approx. 300g)
- 1 cup kimchi juice (200ml)
- 1/4 stalk scallion, thinly sliced diagonally
Cooking Instructions
Step 1
Today, we’re making a wonderfully refreshing and clean-tasting ‘Soybean Sprout Kimchi Soup’. I’ll show you a simple yet deeply flavorful recipe using aged kimchi and soybean sprouts.
Step 2
First, rinse the soybean sprouts thoroughly under running water several times. Remove any husks or impurities, drain them well, and set them aside in a colander. This ensures a clean flavor without any gamey smell when cooked.
Step 3
Finely chop the aged kimchi into bite-sized pieces. If there are thick stem parts, mince them finely as this will help the seasoning penetrate better into the soup. If your kimchi is too sour, you can add about 1/2 teaspoon of sugar.
Step 4
Heat 1 tablespoon of perilla oil (or sesame oil) in a pot over medium-low heat. Add the chopped kimchi and stir-fry until it becomes translucent and slightly softened, about 3-5 minutes. This process removes any acrid taste from the kimchi and enhances its umami.
Step 5
Once the kimchi is well stir-fried, add the bouillon cubes (or your prepared broth), 1 cup of kimchi juice, and 1 tablespoon of soup soy sauce. Bring to a boil over high heat. The total water amount should be about 4 cups (800ml). Adjust the amount of soup soy sauce based on the saltiness of your kimchi and kimchi juice.
Step 6
When the soup comes to a rolling boil, add all the prepared soybean sprouts and cook for another boil. Avoid overcooking the soybean sprouts after adding them; cook just until they are tender-crisp, about 3-5 minutes, to maintain their crunchy texture.
Step 7
Finally, add the diagonally sliced scallions and simmer briefly. Skim off any foam that rises to the surface with a spoon for a clearer, cleaner broth. Stir in 1 tablespoon of minced garlic at this stage.
Step 8
Your delicious Soybean Sprout Kimchi Soup is ready to be served with a warm bowl of rice! The refreshing taste of kimchi, the crisp texture of soybean sprouts, and the deep broth create a truly delightful dish.
