Spicy and Refreshing Kimchi Bean Sprout Soup with a Secret Ingredient
Make a Deeper, Richer Kimchi Bean Sprout Soup with a Tablespoon of Gyeongsang-do’s Secret Ingredient!
Discover a special Gyeongsang-do secret that Seoul natives might not know! Adding just 1-2 tablespoons of soybean powder to kimchi stew transforms ordinary dishes like doenjang jjigae, miyeokguk, or even simple kimchi soup into incredibly savory and deeply flavorful broths. Elevate your home-cooked meals today with this Kimchi Bean Sprout Soup!
Main Ingredients- 300g well-fermented kimchi
- 1/2 stalk of green onion
- 1.5 Liters (about 6 cups) of water
- 1 Tbsp minced garlic
- A handful of bean sprouts (about 100g)
Seasoning & Additional Ingredients- 100ml kimchi juice (about 1/2 cup)
- 2 Tbsp soybean powder
- 2.5 Tbsp perilla oil
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 tsp salt (adjust to taste)
- 1 Tbsp cooking oil
- 100ml kimchi juice (about 1/2 cup)
- 2 Tbsp soybean powder
- 2.5 Tbsp perilla oil
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 tsp salt (adjust to taste)
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
First, chop the kimchi into bite-sized pieces, about 2-3 cm. If they’re too small, they might lose some texture, so aim for a good size. If the kimchi has a lot of inner filling, you can gently scrape some off before cutting.
Step 2
In a bowl, combine the chopped kimchi with 2 tablespoons of soybean powder and 1 tablespoon of perilla oil. Gently mix and massage the ingredients together with your hands until the kimchi is evenly coated. This step is crucial for developing a richer flavor in the soup.
Step 3
Heat 1 tablespoon of cooking oil and the remaining 1.5 tablespoons of perilla oil in a pot over medium heat. Add the seasoned kimchi and stir-fry until it becomes tender and well combined with the oil. Sautéing the kimchi brings out its inherent sweetness and depth.
Step 4
Once the kimchi is sautéed, add 1 tablespoon of soup soy sauce and 1 tablespoon of fish sauce. Continue to stir-fry for about 1 minute. This process enhances the umami of the kimchi and deepens the overall flavor of the soup.
Step 5
Pour 1.5 liters of water and 100ml of kimchi juice into the pot with the stir-fried kimchi. Bring to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for about 5 minutes to allow the flavors to meld beautifully.
Step 6
As the soup begins to boil again, add the rinsed bean sprouts and the thinly sliced green onions. Bring it back to a gentle boil, then reduce the heat slightly and cook for another 2-3 minutes until the bean sprouts are crisp-tender. Be careful not to overcook them, as they can become mushy.
Step 7
Finally, add 1 tablespoon of minced garlic and 1 teaspoon of salt. Adjust the saltiness as needed, considering the saltiness of your kimchi. Bring the soup to a final gentle simmer. Your delicious and comforting Kimchi Bean Sprout Soup is now ready to be enjoyed piping hot!
