Spicy and Refreshing Kimchi and Bean Sprout Soup
#KimchiRecipe #KimchiSoup #HowToMakeKimchiBeanSproutSoup #Ahearty, refreshing, and spicy Kimchi Bean Sprout Soup simmered with a rich dried pollack broth! Perfect for this winter.
As the weather turns chilly, we naturally crave hot and hearty soups. When you feel a shiver, or even a hint of a runny nose, a bowl of piping hot and spicy soup with rice can make you feel revitalized. After breaking into a sweat, you’ll feel lighter, and any signs of a cold will seem to vanish.
Using some aged kimchi that was made before the main kimchi-making season, I’ve prepared a spicy yet refreshing Kimchi Bean Sprout Soup. I also added dried pollack heads to the broth for an even richer and more refreshing flavor. This is the perfect Kimchi Bean Sprout Soup for the winter.
Main Ingredients
- 1/4 head of well-fermented Napa cabbage kimchi
- 1 bag of fresh bean sprouts (approx. 200g)
- 2 ladles of kimchi brine (approx. 100ml)
- 1/2 tsp minced garlic
- 1 Tbsp chopped green onion
- 1 Tbsp salted shrimp
- 1.5L of broth
Broth Ingredients
- 1 dried pollack head
- 1 Tbsp natural seasoning (e.g., dried kelp, dried anchovies)
- 2 dried shiitake mushroom stems
- 1 clean root of green onion
- 1 dried pollack head
- 1 Tbsp natural seasoning (e.g., dried kelp, dried anchovies)
- 2 dried shiitake mushroom stems
- 1 clean root of green onion
Cooking Instructions
Step 1
First, let’s make a rich and refreshing broth. Place the dried pollack head, natural seasoning ingredients, dried shiitake mushroom stems, and the clean green onion root into a broth bag. Add 1.5L of water and bring to a boil. Once boiling, reduce the heat to medium-low and simmer gently for at least 30 minutes to allow the flavors to fully infuse. This process creates a deeper, more refreshing broth.
Step 2
Next, prepare the kimchi. Take your well-fermented Napa cabbage kimchi and chop it into bite-sized pieces (about 2-3cm). Don’t discard the kimchi brine; set it aside to use later. The kimchi brine will add spiciness and umami to the soup.
Step 3
Add the chopped kimchi and the reserved kimchi brine to the deeply flavored broth. Bring the soup to a boil and let it simmer until the kimchi is tender and its flavors have melded with the broth.
Step 4
Once the soup is vigorously boiling, add the fresh bean sprouts. Cover the pot and let it simmer for about 5 minutes. Be careful not to overcook the bean sprouts, as they can lose their crisp texture. (Note: If the soup is already at a rolling boil when you add the sprouts, you can cook them uncovered without the risk of a fishy smell. However, if you add the sprouts to cold water to boil them, it’s essential to cover the pot to prevent any unpleasant odors.)
Step 5
Finally, it’s time to season the soup. Add the minced garlic, chopped green onion, and salted shrimp. Stir well to combine. Seasoning with salted shrimp adds a deeper, cleaner flavor to the broth. If you prefer a slightly nutty taste, you can add a drop or two of sesame oil, but for a truly clean and refreshing flavor, it’s best to omit the sesame oil.
Step 6
Your delicious Kimchi Bean Sprout Soup, with its wonderfully refreshing and spicy taste, is now complete! On a day like this, when the weather has suddenly turned cold, there’s nothing better than a bowl of this soup with hot rice. You’ll feel warmth spread through your body, and any signs of a cold will seem to melt away with a good sweat. Enjoy!
