Spicy and Refreshing Kimchi Bean Sprout Soup
How to Make a Delicious and Refreshing Kimchi Bean Sprout Soup – Perfect for Chilly Days!
Feeling the chill lately? This recipe for Kimchi Bean Sprout Soup is perfect for warming you up from the inside out! It’s incredibly simple to make without needing a separate broth, and the result is a wonderfully refreshing and hearty soup that’s ideal for this kind of weather. Get ready to enjoy a bowl of pure comfort!
Main Ingredients
- 1 bag Bean Sprouts (approx. 200g)
- 1/4 head Aged Kimchi (approx. 300g)
- 1 stalk Green Onion (Scallion)
Cooking Instructions
Step 1
First, prepare the green onion by washing it thoroughly and mincing it finely. This will add a subtle, pleasant aroma to the soup, enhancing its overall flavor.
Step 2
Next, chop the aged kimchi into bite-sized pieces. Cutting it a bit smaller will help the flavors meld beautifully into the broth. Avoid pieces that are too large.
Step 3
Rinse the bean sprouts under cool running water until they are clean. It’s important to rinse them well to remove any potential unpleasant smell. Be gentle to avoid breaking off the roots.
Step 4
Drain the washed bean sprouts and set them aside. Having them ready will make the cooking process smoother.
Step 5
Now, let’s start building the soup base. In a pot, combine the 2000ml of water and the chopped aged kimchi. Bring it to a rolling boil over high heat. This process will help the kimchi soften and release its delicious essence into the water.
Step 6
Once the water is boiling vigorously, add the minced garlic. The garlic’s pungent aroma will mingle with the broth, adding a layer of depth to the flavor.
Step 7
Next, stir in the gochugaru (Korean chili flakes). This ingredient gives the soup its signature spicy kick. You can adjust the amount to your preference, but 1.5 tablespoons offers a nice balance of heat.
Step 8
When adjusting the seasoning, add just a pinch of salt initially. It’s best to add more later after tasting, to avoid making the soup too salty.
Step 9
Add the soy sauce for soup (Gukganjang). This type of soy sauce is specifically designed for soups and adds a savory umami depth.
Step 10
Don’t forget to add the star ingredient: the kimchi brine! This adds significant depth and tang to the soup. Once all the seasonings are in, cover the pot and let it simmer over medium heat for about 20 minutes, allowing the kimchi and spices to fully infuse the broth.
Step 11
After the broth has deepened in color and flavor, add the prepared bean sprouts. Cover the pot again and continue to simmer for another 20 minutes. Be careful not to overcook the bean sprouts, as they can become mushy. Cook them until they are just tender.
Step 12
Finally, add the minced green onion you prepared earlier and simmer for just 3 more minutes. This will allow the fresh onion flavor to meld into the soup, making it even more delightful.
Step 13
Ladle the hot, flavorful soup into bowls. Your delicious Kimchi Bean Sprout Soup is now ready to be enjoyed – the perfect dish for a cold day!
