Spicy and Refreshing Bean Sprout Hangover Soup
Spicy and Refreshing Bean Sprout Hangover Soup
Spicy Bean Sprout Soup / Comforting Bean Sprout Rice Soup / Gwangalli Style Bean Sprout Soup
Enjoy a bowl of hearty bean sprout rice soup by adding leftover rice to this spicy and refreshing bean sprout soup! It’s perfect for a morning pick-me-up or a satisfying meal.
Main Ingredients- 300g fresh bean sprouts
- 1 Cheongyang chili pepper (for a spicy kick)
- 1 fresh egg
- 20g dried anchovies (for broth base)
- 2 sheets of dried kelp (kombu)
- 1.2L water
- 1 anchovy broth packet (optional, for convenience)
- 20g green onion, sliced diagonally
- Cooked rice (for rice soup)
Seasoning Ingredients- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp saeujeot (fermented salted shrimp)
- 1 Tbsp fish sauce (or tuna extract)
- 1/2 tsp salt (for adjusting taste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp saeujeot (fermented salted shrimp)
- 1 Tbsp fish sauce (or tuna extract)
- 1/2 tsp salt (for adjusting taste)
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water. Make sure to wash away any dirt or impurities. Drain them well in a colander; this helps to create a clear and clean broth.
Step 2
To enhance the flavor of the anchovy broth, carefully remove the heads and guts from the dried anchovies. Lightly toast them in a dry pan without oil for a minute or two; this removes any fishy smell and deepens the broth’s taste. Place the toasted anchovies into a broth packet.
Step 3
Prepare the egg. You can lightly beat it in a small bowl or set it aside to crack into the rice soup later. If you prefer to add it to the soup directly, you can whisk it in while the soup is simmering.
Step 4
Gently wipe the surface of the dried kelp with a damp paper towel to remove any excess salt or dust. Be careful not to rinse it vigorously, as this can release a slimy texture.
Step 5
Slice the Cheongyang chili pepper diagonally. Also, slice the green onion diagonally or into bite-sized pieces. Feel free to add more chili peppers if you enjoy a spicier soup.
Step 6
Pour 1.2L of water into a pot and add the prepared anchovy broth packet. Bring it to a boil over high heat. Once boiling, add the kelp and simmer for about 2 minutes. Then, remove both the anchovy packet and the kelp to prevent the broth from becoming cloudy or bitter.
Step 7
Add the rinsed bean sprouts to the clear broth. Crucially, cover the pot with a lid and do not open it until the bean sprouts are fully cooked. Keeping the lid on steams the bean sprouts, preserving their crisp texture and preventing any unpleasant smell.
Step 8
When the bean sprouts have turned slightly translucent and are almost cooked, add the seasoning ingredients: gochugaru, minced garlic, salted fermented shrimp (saeujeot), and fish sauce. Stir well to combine and adjust the taste. Using saeujeot provides a deeper umami flavor than regular salt.
Step 9
Finally, add the diagonally sliced Cheongyang chili pepper and green onion to the soup. Let it simmer for another moment before turning off the heat. The aromatic green onion and spicy chili pepper will enhance the overall flavor of the soup.
Step 10
To make the bean sprout rice soup, ladle about one serving’s worth of the finished soup into a small separate pot. Bring this portion back to a gentle simmer. Once it starts to bubble, add the cooked rice and let it simmer briefly to absorb the broth. Then, gently place the prepared egg on top and allow it to cook through. This creates a hearty and satisfying bean sprout rice soup.
Step 11
Transfer the hot bean sprout hangover soup and the bean sprout rice soup into individual serving bowls. Enjoy this delicious and comforting meal, offering both a clear, invigorating soup and a hearty rice dish.
