Refreshing Bean Sprout Soup: Perfect for Hangover and Soju Nights!
The ultimate soju snack! After year-end gatherings, enjoy this invigorating bean sprout soup that cools your throat.
This bean sprout soup is incredibly refreshing, sliding down your throat with a delightful kick! Each spoonful offers a clean, invigorating taste that acts as a perfect hangover cure, even while you’re drinking. When hosting friends at home for soju, be sure to serve this alongside your spread. For those busy year-end parties and frequent get-togethers, I’ll share a super simple yet delicious recipe that you can make every day.
Main Ingredients
- 300g fresh bean sprouts
- 1/2 stalk green onion
- 5 Korean chili peppers (cheongyang gochu)
- 1 piece dried kelp (about 10x10cm)
- 2000ml water (8 cups)
- Minced garlic, to taste
Seasoning
- 1 Tbsp soy sauce for soup or salt (adjust to taste)
- 1.5 Tbsp fish sauce
Garnish
- Pinch of black pepper
- Pinch of red pepper flakes (optional)
- 1 Tbsp soy sauce for soup or salt (adjust to taste)
- 1.5 Tbsp fish sauce
Garnish
- Pinch of black pepper
- Pinch of red pepper flakes (optional)
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water multiple times to remove any dirt or impurities. After rinsing, place them in a colander to drain well.
Step 2
Pour 2000ml of water into a pot and add one piece of dried kelp. You don’t need anchovies; the kelp alone will provide a wonderfully clear and refreshing broth. Bring the water to a boil with the kelp for a clean soup base.
Step 3
Once the water comes to a rolling boil, remove and discard the kelp. It’s important to remove the kelp before it overcooks, as it can impart a slightly bitter taste if boiled for too long.
Step 4
Add all the prepared bean sprouts to the boiling water from which you removed the kelp. Season with 1 tablespoon of soup soy sauce (or salt) and 1.5 tablespoons of fish sauce to enhance the refreshing flavor and umami of the bean sprouts.
Step 5
When the soup starts boiling again, add the minced garlic and the finely chopped green onion. Let it simmer for a short while longer. This step helps to eliminate any raw smell from the bean sprouts and deepens the refreshing flavor of the broth.
Step 6
Finely chop one Korean chili pepper to add along with the green onion. Cut the remaining four chili peppers into larger pieces (halved or quartered) and add them to the pot. Once the soup is boiling, taste it and adjust the seasoning with more salt if needed. If the seasoning is just right, you can remove the larger chili pepper pieces to prevent the soup from becoming too spicy.
Step 7
Transfer the finished bean sprout soup to a ttukbaegi (small earthenware pot) and bring it to a boil once more for a piping hot serving. Finish with a sprinkle of black pepper or red pepper flakes, according to your preference. This creates a visually appealing and even more flavorful bean sprout soup!
