Kimchi and Bean Sprout Soup: The Ultimate Hangover Cure!
Spicy and Refreshing Kimchi Bean Sprout Soup Recipe
When you need a quick remedy for a hangover, whip up this invigorating Kimchi Bean Sprout Soup. It’s the perfect hangover cure for your partner after a night of drinking and a beloved dish that everyone will enjoy.
Main Ingredients
- 1/2 head of well-fermented kimchi, finely chopped
- 1/2 bag (approx. 100-150g) fresh bean sprouts, rinsed thoroughly
- 2 Cheongyang peppers, thinly sliced diagonally (adjust for spice preference)
- 1/2 green onion, thinly sliced (white and green parts)
Broth and Seasoning Ingredients
- 2 tsp dried anchovy powder (for broth)
- 1/2 tsp dried shrimp powder (for umami)
- 1 Tbsp chili powder (for color and spice)
Seasoning to Taste
- 1 Tbsp Korean soup soy sauce (for basic seasoning)
- 2 Tbsp tuna extract (for rich flavor)
- Salt to taste (adjust according to preference)
- 2 tsp dried anchovy powder (for broth)
- 1/2 tsp dried shrimp powder (for umami)
- 1 Tbsp chili powder (for color and spice)
Seasoning to Taste
- 1 Tbsp Korean soup soy sauce (for basic seasoning)
- 2 Tbsp tuna extract (for rich flavor)
- Salt to taste (adjust according to preference)
Cooking Instructions
Step 1
First, rinse the 1/2 head of kimchi and chop it into bite-sized pieces. You can adjust the amount based on how sour you like your kimchi.
Step 2
Place the chopped kimchi in a pot. Add enough water to cover the kimchi completely, about 4-5 cups.
Step 3
To add a kick and a vibrant red color to the soup, stir in 1 tablespoon of chili powder. Feel free to add more if you enjoy spicier food.
Step 4
You only need about half a bag of bean sprouts for this recipe. Gently rinse them under running water, being careful not to break the sprouts, and drain well.
Step 5
For an even more refreshing and spicy flavor, add the 2 diagonally sliced Cheongyang peppers at this stage. If you’re not a fan of heat, reduce the amount or omit them.
Step 6
Add 1 tablespoon of Korean soup soy sauce and 2 tablespoons of tuna extract to build the base flavor of the soup. Tuna extract helps create a deep umami taste without needing a separate broth.
Step 7
If you’re short on time, especially in the morning, try using dried anchovy powder instead of making a traditional anchovy broth. Adding about 2 teaspoons will significantly enhance the soup’s refreshing quality.
Step 8
To further boost the savory depth, add 1/2 teaspoon of dried shrimp powder. This will add another layer of deliciousness to the soup.
Step 9
Once the soup comes to a rolling boil, add the prepared bean sprouts. Cover the pot and let it simmer. Covering the pot helps the bean sprouts stay crisp.
Step 10
Thinly slice the green onion you have, focusing mainly on the green parts. You can also include some of the white parts for a fragrant aroma.
Step 11
Finally, taste the soup and adjust the seasoning with salt as needed. While you can use more soup soy sauce or tuna extract, finishing with salt provides a clean taste.
Step 12
Once the bean sprouts are tender and cooked through, add the sliced green onions and continue to simmer for about 5 more minutes. This allows the flavors to meld beautifully into the broth.
Step 13
Your delicious and invigorating Kimchi Bean Sprout Soup is ready! Enjoy it with a warm bowl of rice.
