Refreshing & Spicy Bean Sprout Kimchi Soup (Hangover Cure)
Refreshing & Spicy Bean Sprout Kimchi Soup (Hangover Cure)
A wonderfully refreshing bean sprout kimchi soup, perfect for chilly winter days! This soup features deeply flavorful aged kimchi harmoniously blended with crisp bean sprouts, creating a rich broth that’s excellent for hangover relief. Enjoy it as a clear soup on the first day, and transform any leftovers into a hearty bean sprout kimchi soup with rice the next day (add an egg for extra heartiness!). This recipe offers two delicious meals from one pot – a beloved national hangover soup.^^ Enjoy your meal! *Highly recommend the nostalgic Bean Sprout Kimchi Soup with Rice!^^
Main Ingredients
- 5 cups Dashi broth (made with kelp and anchovies)
- 1 handful fresh bean sprouts (approx. 100g)
- 1/4 head well-fermented aged kimchi (with its juice)
- 1/2 stalk green onion
- 1/2 Tbsp salted fermented shrimp (saeujeot)
Seasoning & Other Ingredients
- A pinch of sea salt (for seasoning)
- 1 Tbsp onion extract (optional, can omit)
- A pinch of black pepper
- A pinch of sea salt (for seasoning)
- 1 Tbsp onion extract (optional, can omit)
- A pinch of black pepper
Cooking Instructions
Step 1
First, thoroughly rinse the bean sprouts under running water. If you’re sensitive to the smell, you can trim off the root ends to reduce any gaminess.
Step 2
Cut the aged kimchi into bite-sized pieces, about 2-3cm wide. Don’t forget to include the kimchi juice, as it adds a wonderful depth of flavor to the broth.
Step 3
Finely chop the green onion. This will be added towards the end for a fresh aroma and mild sweetness.
Step 4
Prepare the salted fermented shrimp. For a clearer broth, you can use just the brine from the shrimp, or finely mince the shrimp themselves. Adjust the amount based on its saltiness.
Step 5
Pour 5 cups of the prepared dashi broth into a pot and bring it to a boil. Once boiling, add the rinsed bean sprouts and a pinch of sea salt. Cover the pot and let it simmer for 5 minutes to cook the bean sprouts and remove any potential gaminess. (Tip: If you’re particularly sensitive to the smell of bean sprouts, it’s best to avoid lifting the lid while they are cooking.)
Step 6
After the bean sprouts have cooked, add the chopped aged kimchi and let it simmer together for another 3-4 minutes until the kimchi softens and its flavors infuse the broth. Then, add the salted fermented shrimp and onion extract to season. Taste and adjust as needed. (Tip: Salted fermented shrimp enhances the broth’s umami, but be mindful of its saltiness and add gradually.)
Step 7
Finally, reduce the heat to medium-low and simmer gently. Stir in the chopped green onion and black pepper. Let it simmer for another moment until fragrant, and your delicious bean sprout kimchi soup will be ready. Enjoy it while it’s piping hot!^^
