Clear and Refreshing Bean Sprout Soup & Delicious Seasoned Bean Sprouts
A Korean Home Cooking Essential! Easy Recipe for Refreshing Bean Sprout Soup & Spicy-Sweet Seasoned Bean Sprouts
Learn how to make a deeply refreshing bean sprout soup with minimal ingredients, and also a crisp, perfectly seasoned bean sprout side dish. These two classic Korean dishes will add vibrancy to your dining table!
Ingredients for Spicy Bean Sprout Soup- 1 bag fresh bean sprouts (approx. 300g)
- 1 sheet dried kelp (approx. 10x10cm)
- 1-2 Tbsp Gochujang water (pre-made and frozen block)
- 1/2 stalk green onion
- 1/2 red chili pepper, 1/2 green chili pepper
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp fish sauce (like anchovy or tuna extract)
Ingredients for Seasoned Bean Sprouts- Boiled bean sprouts
- 1 Tbsp chopped green onion
- 1 tsp minced garlic
- 1/2 tsp salt
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1/2 to 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- Boiled bean sprouts
- 1 Tbsp chopped green onion
- 1 tsp minced garlic
- 1/2 tsp salt
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1/2 to 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
Cooking Instructions
Step 1
First, wash the bean sprouts thoroughly. Place them in plenty of water and gently swish them around as if rinsing. This helps remove any loose hulls. Don’t worry if some heads or tails come off; just rinse them clean.
Step 2
Prepare the broth. Soak the kelp sheet in water in a pot to rehydrate it. Add the rehydrated kelp and the washed bean sprouts to the pot. Turn the heat to high and cook until the bean sprouts are tender.
Step 3
Cook for about 4 minutes, or until the bean sprouts are tender but still retain a slight crispness. Be careful not to overcook them, as they can become mushy. Once cooked to your liking, remove about half of the bean sprouts and set them aside. These will be used for the seasoned side dish.
Step 4
Now, it’s time to season the bean sprout soup. It’s generally a good idea to remove the kelp once the broth has infused its flavor. Leaving it in too long can make the broth cloudy. (However, if you prefer a stronger kelp flavor, you can leave it in a bit longer.)
Step 5
Add a block of pre-made and frozen gochujang water to give the soup a spicy kick. Season the broth with soup soy sauce and fish sauce, and adjust the saltiness to your preference. You can also adjust the amount of gochujang water based on your spice preference.
Step 6
Slice the green onion diagonally. Finely chop the red and green chili peppers. Prepare the minced garlic. Add the sliced green onion, chopped chilies, and minced garlic to the seasoned soup. Once it comes to a boil, turn off the heat. Since the bean sprouts are already cooked, they don’t need to simmer for long.
Step 7
The finished bean sprout soup is wonderfully refreshing and clean-tasting. Enjoy this clear soup to soothe your body.
Step 8
Take the boiled bean sprouts that you set aside earlier.
Step 9
Prepare the seasoning for the bean sprout side dish. Add the chopped green onion and minced garlic. Season with salt. Generously add toasted sesame seeds, rubbing them between your palms first, and drizzle with sesame oil. Gently mix everything together by hand until well combined.
Step 10
For a touch of color, finely chop some green parts of scallions you might have at home and sprinkle them on top for a more appealing presentation.
Step 11
Your delicious and nutty seasoned bean sprout side dish is ready! The generous amount of sesame seeds makes it extra flavorful. This is a perfect side dish for a hearty meal.
