Spicy and Refreshing Bean Sprout Kimchi Hangover Soup
Spicy and Refreshing Bean Sprout Kimchi Hangover Soup
Soothe Your Stomach with This Spicy and Refreshing Bean Sprout Kimchi Soup – The Ultimate Hangover Cure!
Let’s bring peace to your upset stomach with this hearty and spicy hangover soup! This recipe is perfect for a morning after a long night out.
Main Ingredients- 400g Ripe Kimchi
- 150g Fresh Bean Sprouts
- 1 liter Water
Seasoning Ingredients- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Traditional Doenjang (Korean soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish Sauce
- 0.5 Tbsp Soy Sauce
- 2/3 Tbsp Oyster Sauce
- 1 Tbsp Minced Garlic
Scallion Oil Ingredients- 1.5 Tbsp Cooking Oil
- 3 Tbsp Chopped Green Onion
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Traditional Doenjang (Korean soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish Sauce
- 0.5 Tbsp Soy Sauce
- 2/3 Tbsp Oyster Sauce
- 1 Tbsp Minced Garlic
Scallion Oil Ingredients- 1.5 Tbsp Cooking Oil
- 3 Tbsp Chopped Green Onion
Cooking Instructions
Step 1
Watching the recipe video on the page greatly helps in understanding the recipe. First, chop the kimchi into bite-sized pieces according to your preference. Cutting it into manageable sizes will help it absorb the seasonings better and cook more evenly.
Step 2
In a bowl, combine the chopped kimchi with all the seasoning ingredients (gochujang, doenjang, gochugaru, fish sauce, soy sauce, oyster sauce, and minced garlic). Mix well by hand, ensuring the seasoning is evenly distributed. This step enhances the kimchi’s savory flavor.
Step 3
Now, in a pot, heat the cooking oil over medium-low heat and add the chopped green onions. Sauté until the green onions turn golden brown to create scallion oil. This process extracts the sweet aroma from the scallions, adding depth to the soup’s flavor.
Step 4
Once the scallion oil is fragrant and the green onions are golden, add the seasoned kimchi to the pot and sauté it with the scallions.
Step 5
After adding the kimchi, sauté it over medium or high heat for about 1 minute 30 seconds to 2 minutes. Sautéing the kimchi in oil helps to deepen its flavor. Then, pour in the 1 liter of water. Once the water begins to boil, let it simmer vigorously for about 1 minute.
Step 6
After simmering the kimchi for a minute, add the rinsed bean sprouts. Cover the pot with a lid and let it simmer vigorously for 2 minutes until the bean sprouts are cooked. Then, remove the lid and continue to boil for another minute to maintain the bean sprouts’ crispness. Taste the broth and adjust seasoning if necessary. You can add more kimchi broth or a pinch of salt to achieve your desired flavor.
Step 7
Once everything is cooked, finish by sprinkling a pinch of black pepper over the soup. The subtle spiciness of the black pepper enhances the overall aroma and flavor of the broth.
Step 8
Serve this delicious hangover soup hot over a bowl of rice, generously topping with the broth and ingredients. Pro tip: For an even richer flavor, let the soup sit for half a day after cooking and then reheat it before serving. This allows the flavors to meld beautifully. On hot days, quickly cool the pot in cold water and refrigerate to prevent spoilage, as the soup can spoil quickly if left at room temperature.
Step 9
Enjoy your meal and feel refreshed! ^^~
