Refreshing and Spicy Kimchi Bean Sprout Soup Recipe
The Ultimate Recipe for Kimchi Bean Sprout Soup When You Have No Appetite
Introducing Kimchi Bean Sprout Soup, a perfect harmony of crisp bean sprouts and tangy kimchi that’s ideal for hangovers or as a delightful side dish. With just one pack of bean sprouts, you can make both soup and a side dish, making it a versatile ingredient. (Measurements are based on a standard tablespoon)
Main Ingredients- 200g Bean Sprouts
- 79g Aged Kimchi
- 1 Red Chili Pepper (approx. 17g)
- 1/4 Onion
- 1/4 Green Onion (Scallion)
- 1 Tbsp Fish Sauce (Anchovy or Tuna Extract)
- 1 Tbsp Salted Fermented Shrimp Sauce (for seafood flavor)
- 1.3 cups Rice Water (or plain water)
- 0.7 Tbsp Minced Garlic
- 2 Bouillon Cubes (or 1.1L Anchovy-Kelp Broth)
Cooking Instructions
Step 1
Prepare 200g of fresh bean sprouts. Fill a bowl with enough water to cover the sprouts, then gently swish them by hand to remove any dirt or debris. Repeat this rinsing process 3-4 times until they are clean. Drain them thoroughly in a colander. This is the first step to ensuring crisp bean sprouts.
Step 2
Cut the aged kimchi into bite-sized pieces, about 1.5cm thick. Finely chop the green onion. Prepare 0.7 Tbsp of minced garlic and 2 bouillon cubes, which will add a refreshing depth of flavor.
Step 3
Pour 1.1 liters of rice water (or plain water) into a pot. Add the prepared 2 bouillon cubes. Place the pot over high heat and bring the broth to a boil.
Step 4
Once the broth is boiling vigorously, add the drained bean sprouts and the sliced kimchi. Stir gently to combine the ingredients.
Step 5
Skim off any foam that rises to the surface as the soup boils. Reduce the heat to medium and let it simmer for about 3 minutes, allowing the bean sprouts and kimchi to cook thoroughly. For bean sprout soup, simmering for a set time rather than boiling vigorously extracts more flavor into the broth, making it more delicious.
Step 6
While it’s simmering for 3 minutes, add 1 Tbsp of tuna extract and 1 Tbsp of salted fermented shrimp sauce to season the soup. Stir well and continue to simmer for the remaining time to allow the flavors to meld. If you don’t have tuna extract, you can use a total of 2 Tbsp of salted fermented shrimp sauce or anchovy sauce for a similar umami taste.
Step 7
Once the seasoning is adjusted to your liking, add the finely chopped green onion and minced garlic. Stir gently to incorporate them. The pungent aroma of garlic and the refreshing taste of green onion will further enhance the soup’s flavor.
Step 8
Finally, let the soup simmer for another short boil until the ingredients are well combined. Your refreshing and spicy Kimchi Bean Sprout Soup is now complete! Enjoy it hot for a comforting meal or chilled for a delightful treat.
