Spicy and Refreshing Kimchi and Bean Sprout Soup: The Perfect Hangover Cure!
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The end of the year brings many festive parties and gatherings, often leading to late nights and perhaps some discomfort. If your stomach is feeling a bit upset, don’t worry! This refreshing and clean Kimchi and Bean Sprout Soup is the perfect remedy. With its hearty, spicy broth and invigorating taste, it’s sure to soothe your senses. All you need are some well-fermented kimchi from your pantry and fresh bean sprouts. Adding a rich, homemade broth elevates the flavor to another level. You can season it with soy sauce and salt, or for a cleaner taste, try using ‘Yeon-du Soon’ (a Korean seasoning liquid). Simple yet incredibly satisfying, start your day right with this ultimate hangover soup!
Main Ingredients
- 1 head of well-fermented kimchi
- 1 pack of fresh bean sprouts (approx. 200g)
- 1.5L of homemade broth
- Pinch of black pepper (about 1 tsp)
- 1 Tbsp minced garlic
- 2 Tbsp chopped scallions
- 2 Tbsp Korean soup soy sauce (Guk-ganjang)
- 2 Tbsp Yeon-du Soon (or more Guk-ganjang/salt)
- 1 Tbsp red chili powder (Gochugaru)
Cooking Instructions
Step 1
First, let’s prepare the homemade broth for a deep, flavorful base. In a broth bag, combine dried anchovies, kelp, dried shiitake mushrooms, onion skins, and scallion roots. Add 1.5 liters of water and simmer for 15-20 minutes. A great tip is to save and wash cabbage cores; freeze them and add them to your broth for an extra refreshing and clean taste. Strain the broth through a sieve to get a clear liquid.
Step 2
With this rich and flavorful homemade broth ready, you’re halfway to making a delicious Kimchi and Bean Sprout Soup. This is the secret to its wonderfully refreshing taste.
Step 3
Now, let’s prepare the kimchi. Gently squeeze out some of the excess juice from your well-fermented kimchi. First, slice the kimchi vertically into 3-4 sections, and then chop it into bite-sized pieces. Don’t discard the tough inner core parts of the cabbage; chop them along with the leaves. These add a delightful crunchy texture and a nutty flavor.
Step 4
For an extra boost of umami, add a couple of tablespoons of the kimchi juice to the chopped kimchi. All your ingredients are prepped and ready!
Step 5
Pour the prepared broth into a pot and bring it to a boil. Once boiling, add the chopped kimchi. Then, stir in the minced garlic, chopped scallions, red chili powder, and black pepper. Let it simmer over high heat, allowing the kimchi’s flavor to infuse into the broth.
Step 6
Once the soup comes to a rolling boil and the kimchi is tender, continue to simmer for a short while longer, skimming off any foam or impurities that rise to the surface. Finally, add the rinsed bean sprouts and cook just until they are tender. Since the soup is already boiling vigorously, you don’t necessarily need to cover the pot. Season first with the Korean soup soy sauce (Guk-ganjang), and then adjust the final seasoning with salt. Using only Guk-ganjang might make the soup’s color too dark, so it’s good to balance it. If you prefer a cleaner taste, ‘Yeon-du Soon’ is a great alternative for the final seasoning. It’s convenient to cook a large batch and then reheat individual servings in a small pot when ready to eat.
Step 7
Your Kimchi and Bean Sprout Soup, simmered to perfection, is ready! It’s refreshingly savory, spicy, and incredibly satisfying. Enjoy it for breakfast by ladling it into a small pot, adding rice, and warming it up for a hearty start to your day that will help you brave the cold. This soup is an excellent choice for a comforting and rejuvenating end-of-year hangover cure.
