Spicy and Refreshing Kimchi Bean Sprout Soup
A Hearty and Refreshing Kimchi Bean Sprout Soup Recipe with a Kick!
Enjoy this incredibly refreshing and palate-cleansing Kimchi Bean Sprout Soup, perfect for soothing your stomach or as a comforting addition to any meal.
Main Ingredients for Kimchi Bean Sprout Soup
- 1 cup well-fermented aged kimchi (chopped into bite-sized pieces)
- 1 bag fresh bean sprouts (approx. 200g)
- 10 fresh clams (purged of sand)
- 30g dried pollack strips (cut into manageable pieces)
- 1/2 stalk scallion (chopped)
- 1 chili pepper (chopped, adjust for spiciness)
- A small amount of red chili pepper (for garnish, deseeded and thinly sliced)
Ingredients for Clear Broth
- 1 piece daikon radish (about 5cm thick, cut into large chunks)
- 5 dried anchovies (gutted, lightly toasted in a dry pan to remove fishiness)
- 1/2 stalk scallion (white part for added sweetness)
- 1/4 onion (washed thoroughly, peel on)
- 5 cloves garlic (peeled)
- 3-4 dried chili peppers (for extra spiciness)
- 1 sheet dried kelp (kombu, approx. 10cm x 10cm)
- 11 cups water (approx. 2.2L)
Seasoning Ingredients for Umami
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp tuna extract (or fish sauce)
- 2 Tbsp salted shrimp brine (or finely minced salted shrimp)
- 1 Tbsp red pepper flakes (optional, adjust to taste)
- 1 piece daikon radish (about 5cm thick, cut into large chunks)
- 5 dried anchovies (gutted, lightly toasted in a dry pan to remove fishiness)
- 1/2 stalk scallion (white part for added sweetness)
- 1/4 onion (washed thoroughly, peel on)
- 5 cloves garlic (peeled)
- 3-4 dried chili peppers (for extra spiciness)
- 1 sheet dried kelp (kombu, approx. 10cm x 10cm)
- 11 cups water (approx. 2.2L)
Seasoning Ingredients for Umami
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp tuna extract (or fish sauce)
- 2 Tbsp salted shrimp brine (or finely minced salted shrimp)
- 1 Tbsp red pepper flakes (optional, adjust to taste)
Cooking Instructions
Step 1
First, prepare the ingredients for the broth. Lightly toast the dried anchovies in a dry pan to eliminate any fishy smell. Cut the daikon radish into large chunks, and prepare the onion and scallion. Dried chili peppers can also be added for extra heat.
Step 2
Pour 11 cups of water into a pot and add all the broth ingredients (toasted anchovies, daikon radish, onion, scallion, garlic, dried chili peppers). Bring to a boil over high heat, then reduce to medium heat and simmer for 5 minutes. Remove the kelp after 5 minutes, and continue to simmer the remaining ingredients for another 15-20 minutes to extract a deep flavor.
Step 3
While the broth is simmering, prepare the other ingredients. Chop the aged kimchi into bite-sized pieces, removing any excess core. Finely chop the scallion and chili pepper. Rinse the purged clams thoroughly, and cut the dried pollack strips into manageable pieces.
Step 4
Strain the broth through a sieve to get a clear liquid. Remove the cooked daikon radish, cut it into bite-sized pieces, and set aside to add back into the soup later. This adds sweetness to the broth and a pleasant texture.
Step 5
Return the strained broth to the pot. Add the chopped kimchi and boil for about 2 minutes to allow the kimchi’s flavor to infuse into the broth. This will soften the kimchi and enrich the soup’s base.
Step 6
After about 2 minutes, add the reserved cooked daikon radish, dried pollack strips, and bean sprouts. Bring to a rolling boil and cook until the bean sprouts are tender but still slightly crisp. Season with soup soy sauce, tuna extract, and salted shrimp brine. It’s best to add the seasonings gradually and taste as you go. Adding salted shrimp brine will significantly enhance the soup’s savory depth.
Step 7
Once the bean sprouts are cooked, add the chopped scallions and chili peppers. If desired, stir in the red pepper flakes for extra color and heat, and simmer briefly to finish. Be careful not to overcook after adding the bean sprouts, as they can become mushy.
Step 8
And there you have it – a perfectly spicy and refreshing Kimchi Bean Sprout Soup! It’s especially delicious served hot with a bowl of rice.
