Spicy and Refreshing Kimchi Bean Sprout Soup
The Perfect Hangover Cure! Spicy and Refreshing Kimchi Bean Sprout Soup Recipe with Chewy Rice Cakes
This is the Kimchi Bean Sprout Soup that was requested yesterday. I guess they were craving a refreshing bean sprout soup! I made it with a rich anchovy broth and added sliced rice cakes from home for a wonderfully chewy texture. It’s the ultimate hangover remedy!
Main Ingredients
- 1 handful Bean Sprouts (approx. 100g)
- 1 cup Ripe Kimchi (chopped, approx. 150g)
Anchovy Kelp Broth
- 4 sheets Dried Kelp
- 6 Dried Anchovies (for broth)
- 5 cups Water (1L)
- 1/2 Tbsp Fish Sauce (or soy sauce for soup)
- 1 Tbsp Fine Gochugaru (Korean chili powder)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 4 sheets Dried Kelp
- 6 Dried Anchovies (for broth)
- 5 cups Water (1L)
- 1/2 Tbsp Fish Sauce (or soy sauce for soup)
- 1 Tbsp Fine Gochugaru (Korean chili powder)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, let’s make a delicious broth. In a pot, add 5 cups of water, 6 dried anchovies for broth, and 4 sheets of kelp. Bring to a boil over high heat. Once boiling, remove the kelp after 3 minutes, and continue to simmer the anchovies for another 3 minutes to extract a rich flavor. Strain to get a clear broth. (Be careful not to over-boil the kelp, as it can become bitter!)
Step 2
Rinse the bean sprouts thoroughly under running water and drain. Chop the ripe kimchi into bite-sized pieces (about 1-2 cm). If using, finely chop the scallions and thinly slice the rice cakes.
Step 3
Add the chopped kimchi to the clear anchovy-kelp broth. Bring to a simmer over medium heat for about 2 minutes, allowing the kimchi flavor to infuse into the broth.
Step 4
Once the kimchi is tender, add the rinsed bean sprouts and cook together. Cook over high heat for a short time to keep the bean sprouts crisp. Avoid overcooking them, as they can lose their refreshing crunch.
Step 5
Add 1 tablespoon of minced garlic to enhance the soup’s depth of flavor.
Step 6
Stir in 1 tablespoon of fine gochugaru for a vibrant color and a pleasant spicy kick.
Step 7
Season with 1/2 tablespoon of fish sauce for umami and saltiness. You can substitute with soy sauce for soup or adjust the amount to your preference.
Step 8
Add the sliced rice cakes (tteokguk tteok or garaetteok) and simmer for another 2-3 minutes until the rice cakes are soft and chewy. The soup will thicken slightly as the rice cakes cook.
Step 9
Finally, add the chopped scallions and a pinch of black pepper for aroma. Turn off the heat, and your delicious Kimchi Bean Sprout Soup is ready! The combination of the warm, refreshing broth and chewy rice cakes is simply delightful.
