Spicy and Refreshing Kimchi Bean Sprout Soup
Spicy and Refreshing Kimchi Bean Sprout Soup
How to Make Kimchi Bean Sprout Soup: The Ultimate Hangover Cure
Here’s a comforting Kimchi Bean Sprout Soup, perfect for relieving a hangover. Its spicy yet refreshing broth is incredibly satisfying, making it a go-to for both recovery and a hearty meal.
Main Ingredients- Bean sprouts 200g
- Well-fermented kimchi 1/2 cup (with juice)
- Optional: Cooked seafood (e.g., octopus, squid, clams) a little
- Green onion 1 stalk
- Cheongyang pepper 1 (adjust for spice level)
- Red chili pepper 1/2 (for color)
- Water 1 liter
- Concentrated soup stock cubes or anchovy-kelp broth 2 cubes
Seasoning Ingredients- Gochugaru (Korean chili powder) 1 Tbsp
- Minced garlic 1 Tbsp
- Fish sauce or soy sauce for soup 1 Tbsp
- Salted shrimp (minced) 1/2 Tbsp (for seasoning)
- Cooking wine or Mirin 1 Tbsp (to remove gamey odors)
- Gochugaru (Korean chili powder) 1 Tbsp
- Minced garlic 1 Tbsp
- Fish sauce or soy sauce for soup 1 Tbsp
- Salted shrimp (minced) 1/2 Tbsp (for seasoning)
- Cooking wine or Mirin 1 Tbsp (to remove gamey odors)
Cooking Instructions
Step 1
First, pour 1 liter of water into a pot and add 2 concentrated soup stock cubes (or use your preferred anchovy-kelp broth base) to create a flavorful foundation for your soup.
Step 2
Rinse the bean sprouts thoroughly under running water. It’s beneficial to keep the tails intact as they contain aspartic acid, a beneficial compound. Ensure they are washed clean to avoid any raw taste.
Step 3
Chop the kimchi into bite-sized pieces, including some of its tangy juice. Using well-fermented kimchi will result in a deeper, more refreshing broth.
Step 4
For a richer flavor, consider adding some cooked seafood. For instance, a small amount of thawed, cooked octopus works wonderfully. Squid, octopus, or various shellfish are also excellent additions.
Step 5
Slice 1 green onion diagonally or into small rounds. This will add a pleasant aroma to the soup.
Step 6
If you like it spicier, finely chop 1 Cheongyang pepper and 1/2 red chili pepper. You can reduce or omit the Cheongyang pepper if you prefer less heat. The red chili pepper adds a nice touch of color.
Step 7
Once the broth is simmering, stir in 1 Tbsp gochugaru, 1 Tbsp fish sauce (or soy sauce for soup), 1/2 Tbsp minced salted shrimp, and 1 Tbsp minced garlic. Dissolve them well. Salted shrimp adds umami; adjust the seasoning to your taste.
Step 8
After the seasonings have simmered for a moment, add the prepared bean sprouts and kimchi. Adding them too early and cooking for too long can make the bean sprouts tough or mushy, so it’s best to add them once the broth is bubbling.
Step 9
When the bean sprouts start to turn translucent and cook, add the optional cooked seafood, sliced green onions, and chili peppers. Stir in 1 Tbsp of cooking wine or Mirin to eliminate any gamey odors from the seafood and to create a cleaner broth flavor. Let it simmer briefly after adding all ingredients.
Step 10
Finally, skim off any foam that rises to the surface. This step helps to ensure a clear and refreshing soup.
Step 11
Your spicy, 칼칼 (kal-kal – spicy and sharp), and wonderfully refreshing Kimchi Bean Sprout Soup is ready! Enjoy this hearty and satisfying meal with a bowl of hot rice.
