Spicy and Refreshing Kimchi Bean Sprout Soup
The Ultimate Home-Cooked Meal! How to Make Delicious Kimchi Bean Sprout Soup
Kimchi bean sprout soup is a classic Korean comfort food, beloved for its refreshing and invigorating taste that’s easy on the wallet and always satisfying. This recipe takes that beloved soup to the next level by adding kimchi, creating a wonderfully spicy and deeply savory broth that’s perfect for a chilly day or any meal. It’s simple enough for beginners and packed with flavor! (Tablespoon measurements are based on standard Korean rice spoons.)
Kimchi Bean Sprout Soup Ingredients- 155g Bean Sprouts
- 80g Kimchi (well-fermented)
- 0.7 Tbsp Minced Garlic (approx. 10g)
- 1 Cheongyang Pepper (approx. 7g), finely chopped
- 19g Scallions (white and green parts)
- 2 Oriental Anchovy Stock Cubes (or equivalent)
- 1.2 Liters Water (6 cups)
Kimchi Bean Sprout Soup Seasoning- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 2 Tbsp Fish Sauce (e.g., Anchovy or Sand Lance)
- 0.5 Tbsp Gochugaru (Korean Chili Flakes, approx. 5g)
- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 2 Tbsp Fish Sauce (e.g., Anchovy or Sand Lance)
- 0.5 Tbsp Gochugaru (Korean Chili Flakes, approx. 5g)
Cooking Instructions
Step 1
Start by preparing the bean sprouts. Place them in a bowl, pick out and discard any spoiled or mushy sprouts. Fill the bowl with enough water to cover the sprouts, then gently swirl them with your hands. Repeat this washing process about 4 times to remove any impurities and the characteristic smell of bean sprouts. Drain them thoroughly in a colander.
Step 2
Next, finely chop the kimchi into bite-sized pieces. Slice the scallions, including the green parts, diagonally or chop them finely. Have your minced garlic (0.7 Tbsp) and 2 stock cubes ready.
Step 3
Now, let’s start cooking. Place the cleaned bean sprouts and chopped kimchi into a pot. Add the 2 stock cubes.
Step 4
Pour in 1.2 liters (about 6 cups) of fresh water.
Step 5
Turn the heat to high. Use a spoon to gently stir the ingredients in the pot, ensuring they are evenly distributed. This helps everything cook uniformly.
Step 6
Add 0.5 Tbsp of gochugaru (Korean chili flakes) to give the soup a nice spicy kick.
Step 7
Stir in 2 Tbsp of fish sauce. Fish sauce is a secret ingredient for adding depth and a savory umami flavor to the broth.
Step 8
Finally, add 1 Tbsp of soup soy sauce for seasoning. Stir everything together well.
Step 9
Once the soup comes to a rolling boil, skim off any foam that rises to the surface with your spoon. This step helps to create a clearer and cleaner tasting broth.
Step 10
Reduce the heat to medium and let the soup simmer for about 3 minutes. This allows the delicious flavors of the kimchi and bean sprouts to meld beautifully into the broth.
Step 11
After 3 minutes, if you prefer a spicier soup, finely chop and add 1 Cheongyang pepper. Stir it in and simmer for another 2 minutes to enhance the heat.
Step 12
Now, add the minced garlic and chopped scallions. Stir them in. Taste the soup. If it’s too bland, add a pinch of salt. If it’s too salty, add a little more water and simmer again to adjust the seasoning to your preference. Getting the balance right is key!
Step 13
Finally, turn the heat back up to high and bring the soup to a quick boil for a final flourish. Your delicious Kimchi Bean Sprout Soup is now ready! Enjoy this hearty and comforting soup with a bowl of rice.
