Spicy and Refreshing Kimchi and Bean Sprout Soup
How to Make Kimchi Bean Sprout Soup: A Refreshing Breakfast Soup with Aged Kimchi
Let’s make a delicious and refreshing Kimchi Bean Sprout Soup with a wonderfully clear broth. It’s perfect for a light meal or to refresh your palate.
Main Ingredients- 1 bag Bean Sprouts (approx. 200g)
- 1/4 head Kimchi (aged kimchi recommended)
- 700ml Broth (anchovy-kelp broth or rice water)
- 1 Cheongyang chili pepper
- 1/2 stalk Green Onion
- 1 tsp Minced Garlic
Cooking Instructions
Step 1
I’ll guide you through making Kimchi Bean Sprout Soup, a beloved comforting dish. It’s perfect for warming you up on a chilly day or for a revitalizing breakfast.
Step 2
First, rinse the bean sprouts thoroughly under running water and drain them. Finely chop the Cheongyang chili pepper to add a pleasant spiciness. Chop the kimchi into bite-sized pieces (about 2-3 cm). Slice the green onion diagonally to add aroma.
Step 3
For a clearer broth, it’s best to use the red, spicy parts of the kimchi, or trim away some of the white core. Don’t discard the kimchi juice – it adds a deeper flavor! Pour 700ml of broth into a pot. Add the chopped kimchi, 1 tsp of minced garlic, and 1 Tbsp of gochugaru. If you prefer it spicier, add more gochugaru. Season with 1 Tbsp of salt and bring to a rolling boil.
Step 4
Once the broth starts boiling vigorously, add the prepared bean sprouts. Cover the pot with a lid; this is important to prevent the bean sprouts from developing an unpleasant smell. Cook for about 5 minutes, or until the bean sprouts are just tender but still have a slight crispness. Check periodically to ensure they are cooked through.
Step 5
Finally, add the sliced green onions and Cheongyang chili peppers, and let it simmer for another minute. Your refreshing and spicy Kimchi Bean Sprout Soup is ready! Taste and adjust the seasoning with soup soy sauce or salt if needed. Enjoy it piping hot!
