Spicy Kimchi and Bean Sprout Gukbap
Kimchi Bean Sprout Gukbap / Gyeongsangdo Style Porridge: A Refreshing Soup to Chase Away the Chills!
I find that a hearty bowl of Kimchi Gukbap, simmered in a rich anchovy broth, is just what I need to overcome even the worst cold. On days like these, with significant temperature shifts, if you’re feeling shivery and low on energy, I highly recommend this refreshing and piping hot gukbap :). It’s a comforting dish that warms you from the inside out.
Broth Ingredients
- 1 piece dried kelp (approx. 3x5cm)
- 1/3 Tbsp dried anchovy powder
- 600ml water
Gukbap Ingredients
- 1.5 leaves fermented kimchi
- 3 Tbsp kimchi juice
- 1 tsp salted shrimp
- 1 tsp anchovy sauce (or fish sauce)
- 1 tsp minced garlic
- 1/2 Tbsp red pepper flakes
- 70g bean sprouts (about one handful)
- 1 bowl cooked rice
- 1 egg
- 1.5 leaves fermented kimchi
- 3 Tbsp kimchi juice
- 1 tsp salted shrimp
- 1 tsp anchovy sauce (or fish sauce)
- 1 tsp minced garlic
- 1/2 Tbsp red pepper flakes
- 70g bean sprouts (about one handful)
- 1 bowl cooked rice
- 1 egg
Cooking Instructions
Step 1
Start by preparing the flavorful broth. In a pot, combine 600ml of water, 1 piece of dried kelp (about 3x5cm), and 1/3 Tbsp of dried anchovy powder. Bring to a boil over high heat. Once boiling, remove the kelp and reduce the heat to medium-low. Let it simmer for about 5 more minutes to extract the broth’s flavor.
Step 2
Now, let’s get the gukbap ingredients ready! Finely chop 1.5 leaves of kimchi into bite-sized pieces. In a small bowl, mix together 3 Tbsp of kimchi juice, 1/2 Tbsp of red pepper flakes, 1 tsp of minced garlic, 1 tsp of anchovy sauce (or fish sauce), and 1 tsp of salted shrimp. Preparing this seasoning paste beforehand allows the flavors to meld beautifully. Wash the bean sprouts thoroughly and drain them.
Step 3
Add the chopped kimchi and the prepared seasoning mixture to the simmering broth. Bring it back to a boil over high heat. Toss in the washed bean sprouts, cover the pot, and let it simmer for 4 minutes. The bean sprouts will cook to a tender-crisp texture, harmonizing with the spicy kimchi flavor.
Step 4
Place 1 bowl of cooked rice into your serving bowl or a small stone pot. Ladle the boiling kimchi and bean sprout soup generously over the rice. Allow it to simmer for another 2 minutes; the rice will absorb the flavorful broth, becoming wonderfully soft.
Step 5
For the perfect finishing touch to your gukbap, crack 1 fresh egg directly into the hot soup. Let it cook for about 1 minute until the egg white is set but the yolk is still runny, then turn off the heat.
Step 6
Your piping hot and deliciously spicy Kimchi Bean Sprout Gukbap is ready! You can gently stir the egg with chopsticks to mix it into the soup for a richer broth, or as I like to do, break the yolk and mix it with the rice and soup for a creamy texture. Enjoy this hearty and comforting dish that will warm you right up!
