Spicy and Refreshing Kimchi Bean Sprout Soup (Kimchi Kongnamul Guk)
Refresh Your Body with This Kimchi Bean Sprout Soup!
Whip up a refreshing and flavorful Kimchi Bean Sprout Soup using leftover sour kimchi and plenty of bean sprouts. It’s the perfect hangover cure and a delightful, comforting dish.
Main Ingredients
- Sour Kimchi: 1/2 head (about 400-500g)
- Bean Sprouts: 2 handfuls (approx. 200g)
- Anchovy-Kelp Tea Bag: 1
- Cheongyang Pepper: 2
- Green Onion: A small bunch
Seasoning
- Gochugaru (Korean Chili Flakes): 1 Tbsp (adjust to taste)
- Soup Soy Sauce (Gukganjang): 1 Tbsp
- Fish Sauce (or Tuna Extract): 2 Tbsp (can substitute with other fish sauce)
- MSG (Dasida): 1 tsp (optional, for enhanced umami)
- Salt: 1 tsp (adjust to taste)
- Gochugaru (Korean Chili Flakes): 1 Tbsp (adjust to taste)
- Soup Soy Sauce (Gukganjang): 1 Tbsp
- Fish Sauce (or Tuna Extract): 2 Tbsp (can substitute with other fish sauce)
- MSG (Dasida): 1 tsp (optional, for enhanced umami)
- Salt: 1 tsp (adjust to taste)
Cooking Instructions
Step 1
First, place the sour kimchi in a pot. Use kitchen scissors to snip it into bite-sized pieces. Don’t discard the kimchi juice; it adds a wonderful depth of flavor.
Step 2
Pour enough water into the pot to cover the kimchi. Using pre-made anchovy-kelp broth instead of water will create an even richer soup base.
Step 3
Add 1 Tbsp of soup soy sauce and 2 Tbsp of fish sauce (or tuna extract) to season the base. This helps to meld the flavors early on.
Step 4
Add the anchovy-kelp tea bag to the pot and bring it to a boil over high heat to extract the broth. If you don’t have a tea bag, you can simmer whole dried anchovies and kelp and then strain them out.
Step 5
Wash the bean sprouts thoroughly. About two handfuls is a good amount. They will add a refreshing crunch and subtle sweetness to the soup.
Step 6
To add a pleasant kick of heat, thinly slice 2 Cheongyang peppers diagonally. Feel free to add more if you enjoy spicy food.
Step 7
Once the broth is boiling, let it simmer for about 10-15 minutes to allow the kimchi flavor to infuse fully into the soup. Then, remove and discard the tea bag.
Step 8
Add the prepared bean sprouts and sliced Cheongyang peppers to the broth. Reduce the heat to medium and continue to cook until the bean sprouts are tender but still slightly crisp.
Step 9
While the soup simmers, finely chop the green onion. This will be added at the end for fresh aroma and flavor.
Step 10
Check if the bean sprouts are fully cooked. Season the soup with 1 tsp of salt and 1 tsp of Dasida (or other MSG-based seasoning). Taste and adjust the saltiness as needed, considering the saltiness of your kimchi.
Step 11
Once the seasoning is adjusted, add the chopped green onions to the pot. Let it simmer for just another minute or so to let the flavors meld. Your delicious Kimchi Bean Sprout Soup is almost ready!
Step 12
And there you have it! A perfectly spicy and refreshing Kimchi Bean Sprout Soup. Enjoy this hearty and comforting dish with a bowl of rice.
