Spicy and Refreshing Kimchi Bean Sprout Soup
Easy-to-Make Kimchi Bean Sprout Soup Recipe for Beginners
I’ve made a wonderfully spicy and refreshing Kimchi Bean Sprout Soup using well-fermented napa cabbage kimchi and crisp bean sprouts. Perfect as a hangover cure or a hearty meal to enjoy with rice.
Main Ingredients- 1/4 head of well-fermented napa cabbage kimchi (cut into bite-sized pieces)
- 1 small bag of bean sprouts (washed thoroughly)
- 5 cups of dried anchovy broth (or substitute with kelp/dried bonito broth)
- 1/2 stalk of green onion (sliced diagonally)
- 1 red chili pepper (optional, for extra spiciness)
- 1/4 onion (sliced thinly)
Seasoning- 1 Tbsp minced garlic
- 1/2 Tbsp soy sauce for soup or salt (adjust to taste)
- 1/2 Tbsp red pepper flakes (for color and added spice)
- 1 Tbsp minced garlic
- 1/2 Tbsp soy sauce for soup or salt (adjust to taste)
- 1/2 Tbsp red pepper flakes (for color and added spice)
Cooking Instructions
Step 1
First, let’s make a delicious broth. In a pot, combine 5 cups of water with dried anchovies (or other broth ingredients) and simmer for about 10 minutes to extract a rich flavor.
Step 2
Cut the kimchi into bite-sized pieces, about 2-3 cm, so it’s easy to eat. Using sour kimchi will result in a deeper flavor for the soup.
Step 3
Rinse the bean sprouts thoroughly under running water and drain them. Make sure to wash them well to avoid any unpleasant smell.
Step 4
Prepare the vegetables that will add a refreshing taste to the soup. Slice the green onion diagonally, and finely chop the red chili pepper if you prefer it spicier. Thinly slice the onion. Feel free to add other vegetables from your fridge, like mushrooms or zucchini.
Step 5
Once the broth is ready, remove the dried anchovies (or other ingredients) from the pot, leaving only the clean broth.
Step 6
Add the prepared kimchi to the pot with the broth. Let it simmer gently over medium heat until the kimchi becomes tender.
Step 7
When the kimchi is softened, add the washed bean sprouts and cook them together. To keep the bean sprouts crisp, it’s best to cover the pot and simmer for only about 5 minutes. Overcooking will make them mushy.
Step 8
Finally, add 1 tablespoon of minced garlic and season with soy sauce for soup or salt to your preference. If you want a spicier kick, you can add a little more red pepper flakes. Finish by adding the sliced green onion, onion, and red chili pepper, and bring to a brief boil. Your delicious Kimchi Bean Sprout Soup is ready!
