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!
