Spicy and Refreshing Jeonju-Style Bean Sprout Soup with Abundant Squid
Recreate the Authentic Jeonju Bean Sprout Soup at Home! A Golden Recipe Packed with Squid
Recreate the refreshing and hearty flavor of Jeonju bean sprout soup, reminiscent of a travel memory, right in your own kitchen. With plenty of fresh squid sourced from Jukdo Market, you can enjoy a deep and clean broth that rivals that of specialized restaurants. With a little preparation, anyone can easily make a delicious bowl of bean sprout soup. The harmony of the hot broth, chewy squid, and crisp bean sprouts will fill your stomach. If you love squid, this recipe is a must-try!
Main Ingredients for Bean Sprout Soup
- 200g fresh bean sprouts
- 1 prepared squid (half-dried ‘pidegi’ squid recommended)
- 1 spicy Cheongyang chili pepper
- 1/3 stalk green onion
- 1 pack of anchovy-kelp broth sachet (for a refreshing taste)
- 1 Tbsp soup soy sauce (for savory flavor)
- 0.5 Tbsp salt (for smooth seasoning)
- 0.5 Tbsp salted fermented shrimp (for a refreshing and deep flavor)
- 1 egg (for a tender texture)
- 1.5 liters water (for a clear and refreshing broth)
Spicy Seasoning Ingredients
- 1 Tbsp bean sprout cooking broth
- 1 Tbsp gochugaru (Korean chili flakes) (for spiciness)
- 0.5 Tbsp soup soy sauce (for deep flavor)
- 0.5 Tbsp minced garlic (for aromatic flavor)
- A pinch of black pepper (to enhance flavor)
- 1 Tbsp bean sprout cooking broth
- 1 Tbsp gochugaru (Korean chili flakes) (for spiciness)
- 0.5 Tbsp soup soy sauce (for deep flavor)
- 0.5 Tbsp minced garlic (for aromatic flavor)
- A pinch of black pepper (to enhance flavor)
Cooking Instructions
Step 1
First, prepare the bean sprouts. Place the bean sprouts in cold running water and gently swirl them to wash. It’s important to wash them softly to avoid peeling off the skins. After washing, place the bean sprouts in a colander and drain them completely.
Step 2
Let’s make the base for the broth. Pour 1.5 liters of cold water into a pot and add the broth sachet. Bring it to a boil over high heat, then reduce to medium-low heat and simmer for about 5-7 minutes to extract the deep flavors of anchovies and kelp.
Step 3
Squid is a special ingredient that adds a refreshing taste to the soup. I used half-dried squid, also known as ‘pidegi’. Choose one that isn’t too tough and rinse it thoroughly under running water.
Step 4
Slice the green onion and Cheongyang chili pepper for garnish into bite-sized pieces. Thinly slice the green onion and diagonally slice the chili pepper for a visually appealing and easy-to-eat garnish.
Step 5
To further enhance the savory flavor of the soup, it’s better to finely mince the salted fermented shrimp with the back of a knife rather than using it whole. Mince just enough for your recipe.
Step 6
Now, let’s make the spicy and flavorful seasoning paste. In a small bowl, combine 1 Tbsp of the bean sprout cooking broth, 1 Tbsp of gochugaru, 0.5 Tbsp of soup soy sauce, 0.5 Tbsp of minced garlic, and a pinch of black pepper. Mix well with a spoon until all ingredients are evenly incorporated.
Step 7
Remove the broth sachet from the pot and add the cleaned squid to briefly blanch it. Blanching the squid in the broth will infuse it with the squid’s refreshing taste, resulting in a deeper flavor. Don’t overcook it, as it can become tough. Blanch for about 1 minute, just until the squid starts to curl, then remove it. This step is one of the key secrets to the authentic Jeonju bean sprout soup flavor!
Step 8
Once blanched, let the squid cool slightly, then chop it into small, bite-sized pieces. Since this is for garnish, chop it finely along with the green onion and Cheongyang chili pepper for easy mixing.
Step 9
Let’s make a soft-boiled egg to place on top of the bean sprout soup. Carefully crack 1 egg into a small bowl. Cover the pot you’ll be cooking the bean sprouts in and cook the egg using indirect heat (bain-marie). Be careful not to overcook, as the yolk can become solid. It’s best to cover and steam just until a thin film forms over the white. You’ll have a perfectly poached egg.
Step 10
Now it’s time to boil the bean sprouts and make the soup base. In the pot with the anchovy-kelp broth and the squid-blanching liquid, add the prepared bean sprouts. Cover and cook over high heat for about 4 minutes. Bean sprouts can become mushy and lose their crispness if overcooked, so cooking them for the right amount of time is crucial.
Step 11
After the bean sprouts are cooked, drain them and place them in a colander to cool slightly. Letting them air dry in the cool breeze will enhance their crispness and further deepen the refreshing flavor of the broth.
Step 12
It’s time to season the broth. Add soup soy sauce and salt to the bean sprout cooking liquid to season it. Using seasoned salt can add an extra savory touch. Adjust the seasoning to your preference.
Step 13
Now, fill a bowl generously with hot cooked rice. Arrange the cooked, crisp bean sprouts neatly on top. The combination of rice and bean sprouts will make for a satisfying meal.
Step 14
Finally, carefully ladle the hot broth over the rice and bean sprouts. Garnish with the sliced green onion, Cheongyang chili pepper, and the blanched, chopped squid. Your delicious Jeonju-style bean sprout soup is now complete! Adding the tender poached egg on top will make the meal even richer.
