Refreshing and Spicy Bean Sprout Soup
The Perfect Hangover Cure: Clear and Flavorful Bean Sprout Soup
I’m not one to meticulously follow cooking show recipes; I tend to adjust and create dishes in my own way! This bean sprout soup is inspired by a recipe from ‘Sumi’s Side Dishes,’ and it reminds me a bit of Jeonju-style bean sprout rice. While ‘Sumi’s Side Dishes’ might seem loosely executed, the flavors are undeniably delicious! I seasoned this soup with salted shrimp and anchovy sauce, resulting in a clean and refreshing broth. It’s an ideal dish for when your appetite is low or when you need a hangover cure after a night of drinking!
Main Ingredients- 300g Bean sprouts
- 1 Red chili
- 1 Cheongyang chili (Korean hot pepper)
- 1 Green onion
- 1 Egg
Broth and Seasoning- 1 Tbsp Salted shrimp, minced
- 1 Tbsp Anchovy sauce
- 1 Tbsp Minced garlic
- 2 Cups Rice water
- 1 Broth pack (or anchovy and kelp stock)
- 1 Piece Dried kelp
- Pinch of black pepper
- 1 Tbsp Salted shrimp, minced
- 1 Tbsp Anchovy sauce
- 1 Tbsp Minced garlic
- 2 Cups Rice water
- 1 Broth pack (or anchovy and kelp stock)
- 1 Piece Dried kelp
- Pinch of black pepper
Cooking Instructions
Step 1
First, wash the bean sprouts thoroughly under running water and drain them. Mince the salted shrimp finely, and lightly beat the egg in a separate bowl. Slice the Cheongyang chili diagonally to add a touch of spiciness.
Step 2
In a ttukbaegi (earthenware pot), place the dried kelp and the broth pack. Arrange the washed bean sprouts on top. Pour in 2 cups of rice water and bring to a boil over high heat. Here’s a tip to avoid any ‘beany’ smell: either leave the lid off the pot while boiling, or if you close the lid, do not open it until you can smell that the bean sprouts are cooked.
Step 3
Once the bean sprouts come to a boil, add the minced salted shrimp and the diagonally sliced Cheongyang chili. Adjust the seasoning with anchovy sauce. When the soup is bubbling vigorously, add the chopped green onion and pour the beaten egg in a thin stream over the surface.
Step 4
Finally, sprinkle a pinch of black pepper for added aroma. If you prefer it saltier, adjust the seasoning with salt to your taste. You can also add a bit of red pepper powder for extra heat.
Step 5
When the soup is bubbling merrily, serve it directly at the table in the ttukbaegi. This way, it stays piping hot until the very last spoonful.
Step 6
The resulting soup is incredibly refreshing and clean-tasting. The combination of salted shrimp and anchovy sauce creates a light yet deeply savory flavor, making it an excellent choice for a hangover remedy.
