Spicy and Refreshing Kimchi and Bean Sprout Soup
The Ultimate Hangover Cure: Kimchi and Bean Sprout Soup!
Craving the perfect hangover cure? Look no further than Kimchi and Bean Sprout Soup! Made with aged kimchi and a handful of fresh bean sprouts, this soup is clean, spicy, and guaranteed to soothe your stomach after a night out. Its simple yet deeply satisfying flavor will comfort you and reset your day.
Main Ingredients- 150g Bean Sprouts
- 1 bowl (approx. 150g) Well-fermented Napa Cabbage Kimchi, chopped
- 1/2 cup (approx. 100ml) Kimchi Brine
Cooking Instructions
Step 1
Let’s start by preparing the key ingredients that will define the flavor of our Kimchi and Bean Sprout Soup. Rinse the bean sprouts thoroughly. Finely chop the well-fermented Napa cabbage kimchi into bite-sized pieces using scissors for convenience. Don’t forget to set aside half a cup of kimchi brine, which adds a wonderful depth of flavor.
Step 2
In a pot, combine the chopped kimchi, kimchi brine, and 7 cups of water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and continue to simmer for about 10 minutes. This allows the kimchi’s flavor to fully infuse into the broth, creating a rich and savory base.
Step 3
Now it’s time to add the bean sprouts for a delightful crunch! Crucially, keep the pot lid open while the bean sprouts are cooking. If you cover the pot, the bean sprouts can develop an unpleasant, fishy smell. Simmer uncovered for about 5 more minutes, ensuring the sprouts are cooked through but still retain their crispness.
Step 4
Time to season the soup! Stir in 1 tablespoon of tuna extract or Korean soy sauce for soup to enhance the umami. Adjust the taste with salt as needed. If you prefer a spicier kick, this is the perfect time to add 1-2 sliced Korean green chili peppers. (If your kimchi is already quite spicy, you can skip the chili peppers.)
Step 5
Finally, let’s add the aromatics. Stir in 1/2 tablespoon of minced garlic and a generous amount of chopped scallions (or green onions/leeks). Let it simmer for another moment to allow the fragrant essence of the scallions to meld into the soup. Your delicious Kimchi and Bean Sprout Soup is now ready! Serve it hot and enjoy the comforting warmth.
