Spicy and Refreshing Kimchi Bean Sprout Soup
The Best Hangover Cure! Easy and Delicious Spicy Kimchi Bean Sprout Soup Recipe
A fantastic harmony of crunchy bean sprouts and tangy kimchi! This Kimchi Bean Sprout Soup warms you up on chilly days and is excellent for hangover relief. With just one pack of bean sprouts and some aged kimchi from your fridge, anyone can quickly whip up this delicious soup. It’s perfect for soothing a greasy stomach or for a hearty breakfast after a night of drinking. Let me share the secret to making this simple yet deeply flavorful soup right now!
Main Ingredients
- 1.3L Anchovy-Kelp Broth (or water)
- 300g Bean Sprouts (1 pack)
- 100g Aged Kimchi (about 1/3 cup, including juice)
- 1/4 Scallion (approx. 2 Tbsp, thinly sliced diagonally)
- 1/2 block Tofu (optional)
Cooking Instructions
Step 1
First, let’s prepare a flavorful broth. In a pot, add 1.3L of water, 8-10 dried anchovies for broth, a pinch of dried shrimp, and 2-3 pieces of dried kelp. Lightly toasting the anchovies and shrimp in a dry pan or microwaving them for 15 seconds can help eliminate any fishy smell and add a nuttier flavor. (If using store-bought broth, you can skip this step.)
Step 2
For a richer and deeper broth, try adding ingredients like scallion roots, dried shiitake mushrooms, or dried pollack to the simmering liquid. A well-made broth is the key to delicious soup! Once the broth has simmered, remove all the solid ingredients to get a clear broth.
Step 3
Prepare about 300g of bean sprouts. Rinse them thoroughly under running water, and pick out any rotten sprouts or loose husks. Some prefer to remove the heads of the bean sprouts as they can sometimes cause a fishy smell or make the soup look cloudy, but it’s up to your preference. (The heads are nutritious, so you don’t have to remove them all!)
Step 4
Slice about 1/4 of a scallion diagonally. You’ll need approximately 2 tablespoons of sliced scallions.
Step 5
Prepare about 100g of aged kimchi. Using about 1/3 cup (60ml) of the kimchi juice will add a deeper flavor. Chop the kimchi into bite-sized pieces. Cutting them small makes them easier to eat.
Step 6
Tofu is optional, but adding about half a block will make the soup richer and creamier. Tofu adds a lovely texture and flavor. Lightly rinse the tofu under running water and cut it into bite-sized cubes. Generous ingredients make the soup visually appealing and tastier.
Step 7
Once the broth is boiling, remove the kelp first. Continue to simmer the anchovies and shrimp for another 10 minutes, then strain to remove all solids, leaving only the clear broth.
Step 8
Bring the prepared clear broth to a boil. Add the chopped aged kimchi (about 2/3 cup) first and simmer over medium heat for about 5 minutes until the kimchi softens. This step helps the kimchi flavor infuse into the broth.
Step 9
Add 1/3 cup (60ml) of kimchi juice. It’s best to add gochugaru later to avoid a muddy flavor. The kimchi juice will give the soup a more appetizing color.
Step 10
When the broth is boiling vigorously, add all the prepared bean sprouts. Keep the heat on high at this stage.
Step 11
Here’s the key tip for avoiding a fishy smell from the bean sprouts: either leave the lid off the pot completely once you add the bean sprouts, or keep the lid on from the very beginning until the end. Opening and closing the lid in between can release the fishy odor. I prefer to keep the lid off and boil for just 3-4 minutes after adding the sprouts to maintain their crispness. Be careful not to overcook them, as they can become mushy.
Step 12
When the bean sprouts are almost cooked, add 1 generous tablespoon of gochugaru. This will give the soup a rich, spicy color.
Step 13
Add 1 tablespoon of minced garlic to enhance the savory Korean flavor.
Step 14
Now, let’s season it. Add 2 tablespoons of fish sauce for a savory umami boost. You can use Korean soup soy sauce instead, or a combination of both. Adjust the amount of fish sauce or soy sauce to your preference.
Step 15
Finally, add the sliced tofu and scallions and let it simmer for a short while longer. Kimchi bean sprout soup can become tough and less flavorful if boiled for too long. After adding the tofu and scallions, simmer for only 1-2 more minutes to finish.
Step 16
Taste the soup, and if needed, adjust the seasoning with a little salt. Add salt gradually to avoid over-salting.
Step 17
Stir after adding salt, and once the soup comes to a gentle boil, turn off the heat. Serve the delicious Kimchi Bean Sprout Soup in a bowl, and it’s ready! Enjoy a hearty meal or a refreshing hangover cure with this hot and invigorating soup.
