Spicy and Refreshing Bean Sprout Kimchi Gukbap
Spicy and Refreshing Bean Sprout Kimchi Gukbap
Easy Homemade Bean Sprout Kimchi Gukbap Recipe
When winter arrives, Kimchi Gukbap is simply the best! Enjoy a hearty bowl of hot soup and rice all at once. The satisfying crunch of bean sprouts combined with the spicy, refreshing taste of kimchi makes it a perfect hangover cure. It’s also wonderfully convenient to whip up a pot on busy mornings. This flavorful and nutritious dish will warm you from the inside out.
Main Ingredients- 1 handful Fresh Bean Sprouts (approx. 100g)
- 1 cup Well-fermented Kimchi (approx. 150g), chopped
- 1 Green Onion (separate white and green parts)
- 4 cups Anchovy-Kelp Broth (approx. 800ml)
- 1 Egg
- 1 tsp Salted Shrimp (for seasoning)
- 1 bowl Warm Cooked Rice
Cooking Instructions
Step 1
First, thoroughly wash the bean sprouts under running water and drain them. Chop the kimchi into bite-sized pieces. Slice the white part of the green onion thinly and set aside the green part for garnish later.
Step 2
In a earthenware pot (ttukbaegi) or a regular pot, add the washed bean sprouts, chopped kimchi, and the sliced white part of the green onion. Arrange them nicely at the bottom of the pot.
Step 3
Pour in 4 cups of anchovy-kelp broth. (If you don’t have broth, you can use rice water or plain water.) Ensure the broth generously covers the ingredients, then gently stir to combine everything.
Step 4
Add 1 teaspoon of salted shrimp for seasoning. Salted shrimp adds a savory depth and makes the broth more refreshing. Adjust the amount of salted shrimp based on the saltiness of your kimchi. Bring to a boil over high heat, then reduce to medium heat once the bean sprouts turn translucent and start cooking. Simmer for about 5-7 minutes until the bean sprouts are tender.
Step 5
Once the bean sprouts are tender, add 1 bowl of warm cooked rice to the pot. Gently break up the rice to allow it to mix well with the broth. Let it simmer for a little longer to warm the rice through.
Step 6
Finally, beat 1 egg thoroughly and drizzle it around the edge of the pot. Let it set for a moment without stirring, then gently break it up with chopsticks for a silky, egg-ribbon texture. Garnish with the reserved green parts of the green onion. Your hearty and delicious Bean Sprout Kimchi Gukbap is now ready to be enjoyed!
