Clear and Refreshing Korean Bean Sprout Soup
How to Make Delicious and Clear Korean Bean Sprout Soup (Jangjorim-Style)
Here’s an easy and foolproof way to make flavorful Korean bean sprout soup! Using a anchovy broth as a base and seasoning with salted shrimp or fish sauce creates a rich, umami-packed broth. A key tip for the best texture is to not overcook the bean sprouts, which can become tough; a quick boil is all they need! This method yields a wonderfully refreshing soup with crisp bean sprouts.
Soup Ingredients- 300g fresh bean sprouts
- 1 anchovy broth sachet
- 1.2 liters water
- 20cm piece of green onion
- 1 Korean chili pepper (optional, adjust to taste)
Seasoning- 1 Tbsp salted shrimp or fish sauce
- 1 Tbsp minced garlic
- Salt to taste
- 1 Tbsp salted shrimp or fish sauce
- 1 Tbsp minced garlic
- Salt to taste
Cooking Instructions
Step 1
Prepare all ingredients. Rinse the bean sprouts thoroughly under running water and drain. Slice the green onion thinly. If using Korean chili pepper, remove the seeds and slice thinly for a spicier kick.
Step 2
Place the bean sprouts in a bowl and rinse them gently under cold running water 2-3 times. Swirl them around with your hands to remove any debris. Drain well.
Step 3
Slice the green onion into 20cm lengths, either on a bias or thinly chopped. If using, prepare the Korean chili pepper by deseeding and slicing it thinly.
Step 4
In a pot, combine 1.2 liters of cold water and the anchovy broth sachet. Bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for 10 minutes to create a flavorful broth. Remove and discard the sachet.
Step 5
Add the cleaned bean sprouts to the hot anchovy broth. Bring to a rolling boil over high heat for just 1 minute. It’s best to keep the lid off while boiling the bean sprouts to prevent any undesirable odors.
Step 6
Once the bean sprouts have started to cook slightly, add the minced garlic and salted shrimp (or fish sauce). Continue to simmer for another minute. Using salted shrimp or fish sauce adds a delightful depth and umami flavor to the soup, enhancing the anchovy broth.
Step 7
Add the sliced green onions and Korean chili pepper (if using). Skim off any foam that rises to the surface while continuing to boil for an additional 1-2 minutes. This step helps to clarify the broth.
Step 8
Taste the soup and adjust the seasoning with salt or a little more fish sauce if needed. Remember, overcooking the bean sprouts can make them mushy, so this brief cooking time ensures they remain delightfully crisp and the soup stays refreshingly clear.
