Bean Sprout and Kimchi Soup
Making Refreshing and Spicy Bean Sprout Kimchi Soup (aka. Bean Sprout Kimchi Fish Cake Soup)
When the weather turns chilly and you crave something warm and spicy, this Bean Sprout Kimchi Soup is the perfect answer. The delightful combination of well-fermented kimchi and crisp bean sprouts, enhanced with chewy fish cakes, makes this soup not only hearty but also fun to eat. The invigorating, spicy broth will warm you from the inside out, making it ideal for this season. It’s so good, you’ll be tempted to finish your rice by mixing it right into the soup, exclaiming ‘Ahhh!’ with satisfaction. Let’s make it together!
Main Ingredients
- 1 cup ripe kimchi
- 1 bag bean sprouts (approx. 200g)
- 3 sheets of square fish cakes
- 1/3 stalk of green onion
- 1 red chili pepper
- 1.5L water
Seasoning & Broth Base
- 4 Tbsp kimchi brine
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 2 Tbsp tuna extract (or soup soy sauce)
- 1 dashi pack (kelp and anchovy)
- Pinch of salt
- Pinch of black pepper
- 4 Tbsp kimchi brine
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 2 Tbsp tuna extract (or soup soy sauce)
- 1 dashi pack (kelp and anchovy)
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Pour 1.5L of water into a pot and add the dashi pack (kelp and anchovy). This is the first step to building a deep flavor.
Step 2
Rinse the bean sprouts thoroughly under running water. You can trim the ends if you prefer a cleaner texture.
Step 3
Chop the ripe kimchi into bite-sized pieces, about 1.5-2 cm. Be careful not to chop them too finely, as they might disintegrate when cooked.
Step 4
Thinly slice the square fish cakes into strips. The chewy texture of the fish cakes adds another layer of enjoyment to the crisp bean sprouts and kimchi.
Step 5
Finely chop the green onion and thinly slice the red chili pepper diagonally. The chili pepper will add a spicy kick and a vibrant color.
Step 6
Once the water boils, let it simmer for about 3 more minutes to extract a rich broth, then remove the dashi pack. Add the chopped kimchi and kimchi brine. Simmer over medium heat for 10-15 minutes, allowing the kimchi to soften and meld with the broth. The soup will gain a deeper flavor as the kimchi becomes translucent and tender.
Step 7
When the kimchi is well-cooked, add the sliced fish cakes and continue to boil. The fish cakes will release a delicious umami into the broth.
Step 8
As the soup begins to boil again, stir in the gochugaru, minced garlic, and tuna extract (or soup soy sauce) to season. Let it simmer for another 2-3 minutes to allow the flavors to meld evenly.
Step 9
Now it’s time to add the final ingredient: bean sprouts. Be careful not to overcook them, as they can become mushy. Cook them just until they are tender-crisp.
Step 10
Season with black pepper to your liking. Taste the soup and add salt if needed. Since the tuna extract already provides saltiness, add salt gradually.
Step 11
Finally, add the chopped green onion and diagonally sliced red chili pepper, and bring to a brief simmer. The umami from the fish cakes will continue to enhance the soup’s flavor as it cooks. Enjoy this piping hot soup with a bowl of rice!
