Spicy and Refreshing Aged Kimchi and Bean Sprout Soup
#MasterInTheKitchen #BeanSproutRecipe #AgedKimchi #SaltedBeltfishRoe #SoupDish #KimchiStew #EasyRecipe
Introducing a recipe for a wonderfully spicy and refreshing aged kimchi and bean sprout soup! When you simmer plenty of aged kimchi and fresh bean sprouts, seasoned with the deeply flavorful salted beltfish roe, you can enjoy an even more special taste. The profound flavor of well-fermented kimchi combined with the refreshing crispness of bean sprouts creates a soup dish perfect for curing a hangover or as a hearty side dish. I heard that a bean sprout dish was featured on the TV show ‘Master in the Kitchen,’ but this recipe is my own special aged kimchi and bean sprout soup, packed with deliciousness. The deep umami of the salted beltfish roe elevates the soup’s flavor, making it richer and more delicious the longer it simmers.
Ingredients- 1 whole aged kimchi (approx. 300-400g)
- 500g fresh bean sprouts (about one handful)
- 1 Tbsp minced garlic
- 2 Tbsp salted beltfish roe (including brine)
- 1.5L kelp and dried pollack broth (or anchovy and kelp broth, about 6 cups)
- 1 ladle kimchi juice (approx. 1/2 cup)
- 2 Tbsp chopped scallions
- Pinch of black pepper (to taste)
Cooking Instructions
Step 1
First, lightly rinse the aged kimchi under running water to slightly reduce its sourness. Chop it into bite-sized pieces (about 2-3 cm long). Place the chopped kimchi in a pot and add 1 ladle of kimchi juice, ensuring the kimchi is lightly submerged. This step will give the soup a beautiful color and deepen its flavor.
Step 2
Next, add the thoroughly washed 500g of bean sprouts generously on top of the kimchi. Bean sprouts shrink in volume when cooked, so it’s best to add plenty.
Step 3
Now it’s time to build the soup’s flavor. Add 1 Tbsp of minced garlic to help the kimchi and bean sprouts cook tenderly. Then, add 2 Tbsp of salted beltfish roe, which will provide the soup’s umami and seasoning. Salted beltfish roe imparts a unique, deep flavor that makes the soup incredibly delicious.
Step 4
Time to add the broth. Pour 1.5L of kelp and dried pollack broth (or anchovy and kelp broth) into the pot, enough to cover the ingredients. Cover the pot and bring to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer gently.
Step 5
As the soup begins to simmer, the red color from the aged kimchi will infuse into the broth, transforming it from clear to a rich red. Continue to simmer over medium heat for about 15-20 minutes until the aged kimchi is tender and the bean sprouts are cooked to a pleasant crisp. Skim off any foam that rises to the surface for a clearer broth.
Step 6
Finally, add 2 Tbsp of chopped scallions and a pinch of black pepper, if desired. Simmer for another moment to allow the scallion aroma to meld into the soup. Turn off the heat and stir well. Your delicious aged kimchi and bean sprout soup, with its deep and refreshing flavor, is now ready! Enjoy it with a warm bowl of rice!
