Spicy and Refreshing Kimchi Bean Sprout Soup
How to Make Deliciously Spicy and Refreshing Kimchi Bean Sprout Soup
A beloved classic for Koreans! This Kimchi Bean Sprout Soup is packed with umami and can be whipped up in a flash with just one bag of bean sprouts. Its refreshing and savory broth is perfect for soothing a hangover or as a delightful side dish. Enjoy the harmony of a clear, refreshing broth and crisp bean sprouts.
Main Ingredients- 380g Bean Sprouts (1 bag)
- 285g Well-fermented Aged Kimchi (approx. 1/4 head)
- 235g Radish (approx. 1/5 of a medium radish)
- 2 Scallions
- 2L Anchovy-Kelp Broth or Rice Water
Seasoning and Others- 1 Tbsp Fish Sauce or Soup Soy Sauce (for umami)
- 2 tsp Salt (for seasoning adjustment)
- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce or Soup Soy Sauce (for umami)
- 2 tsp Salt (for seasoning adjustment)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water and drain them well. If you prefer a less sour soup, you can gently remove some of the kimchi paste. This helps create a richer broth.
Step 2
Slice the radish into thin strips, about 0.3cm thick. Avoid slicing them too thinly, as they can break apart during cooking. Slightly thicker slices will maintain a better texture and add more flavor to the soup.
Step 3
Chop the kimchi into bite-sized pieces, about 4-5cm in length. Cutting them into manageable pieces rather than very finely will result in a more enjoyable chew.
Step 4
Pour the prepared broth (or rice water) into a pot and add the rinsed bean sprouts. Bring to a boil over high heat to extract the refreshing flavor from the bean sprouts into the broth.
Step 5
Once the broth begins to boil, add the sliced radish. As the radish cooks and becomes translucent, it will add a wonderful refreshing taste to the soup.
Step 6
When the radish is partially cooked, add the chopped kimchi. As the kimchi simmers, it will infuse the broth with its spicy and tangy notes.
Step 7
Wash the scallions and separate the white and green parts. Slice the white parts diagonally into about 0.5cm thick pieces. Add the scallions when the kimchi has cooked a bit to add a fragrant aroma. (The green parts can be used as a garnish later.)
Step 8
Add the sliced scallion whites and 1 tablespoon of minced garlic. Minced garlic enhances the soup’s flavor and spiciness. Reduce the heat to medium and let the ingredients meld together.
Step 9
Finally, stir in 1 tablespoon of soup soy sauce (or fish sauce) for added umami. Adjust the seasoning with salt to your preference. You can add a pinch of chili powder if you like it extra spicy. Once all ingredients are cooked and the seasoning is just right, your delicious Kimchi Bean Sprout Soup is ready!
