Spicy and Refreshing Kimchi Bean Sprout Soup with Rice
A Burst of Flavor! How to Make Refreshing Kimchi Bean Sprout Soup at Home (Perfect for Hangover Relief!)
Enjoy a hearty and satisfying meal or hangover cure with a bowl of this delightful Kimchi Bean Sprout Soup, featuring a perfect harmony of warm broth, crunchy bean sprouts, and tangy kimchi!
Soup Ingredients
- 150g fresh bean sprouts
- 1/2 bowl warm cooked rice
- 1/2 bowl well-fermented kimchi (chopped into bite-sized pieces)
- A little green onion (finely chopped)
- 1 fresh egg
- A little red chili pepper (thinly sliced for garnish)
- A little green chili pepper (thinly sliced for garnish)
- 1 egg (for garnish, fried or scrambled and sliced)
- 1/4 onion (thinly sliced)
Bean Sprout Seasoning
- 1 Tbsp soy sauce for soup
- 1 Tbsp minced garlic
- 1 Tbsp red pepper flakes
- 1 Tbsp perilla oil
- Salted shrimp to taste (adjust as needed for seasoning)
- 1 Tbsp soy sauce for soup
- 1 Tbsp minced garlic
- 1 Tbsp red pepper flakes
- 1 Tbsp perilla oil
- Salted shrimp to taste (adjust as needed for seasoning)
Cooking Instructions
Step 1
First, rinse the 150g of bean sprouts thoroughly and drain any excess water. Handle them gently to avoid bruising.
Step 2
Fill a pot with a generous amount of water and bring it to a boil. Once the water is boiling vigorously, remove the lid and add the bean sprouts. Cook for about 5 minutes. Boiling with the lid off helps to eliminate any potential ‘fishy’ odor from the bean sprouts.
Step 3
While the bean sprouts are cooking, prepare the other ingredients for the soup. Thinly slice the 1/4 onion, and chop the 1/2 bowl of kimchi into manageable pieces. For the egg garnish, you can fry it, or make a separate thin omelet and slice it. Thinly slice the red and green chili peppers for a pop of color. Finely chop the green onion as well.
Step 4
After 5 minutes, check if the bean sprouts are cooked. Once done, quickly drain them and rinse them under cold running water to cool them down. This step helps keep the bean sprouts crisp and crunchy.
Step 5
In a bowl, combine the cooled, crisp bean sprouts with the seasoning ingredients: 1 Tbsp soy sauce for soup, 1 Tbsp minced garlic, 1 Tbsp red pepper flakes, and 1 Tbsp perilla oil. Gently toss them together until well coated. Be careful not to overmix, as this can make the bean sprouts mushy.
Step 6
Prepare 1/2 bowl of cooked rice. Using too much rice can cause the soup to thicken and become porridge-like, so keep the amount moderate.
Step 7
Arrange the chopped kimchi (1/2 bowl) and the seasoned bean sprouts attractively on top of the warm rice.
Step 8
Carefully transfer the prepared ingredients into an individual earthenware pot (ttukbaegi). Serving in individual pots helps keep the soup piping hot.
Step 9
Once the soup in the ttukbaegi begins to boil, add the thinly sliced onion and a small amount of salted shrimp. Taste the broth and adjust the seasoning with more salted shrimp or soy sauce for soup to your preference.
Step 10
Finally, garnish the soup with the chopped green onion, sliced chili peppers, the prepared egg garnish, and a piece of dried kelp for extra flavor if desired. Cover the pot with a lid and let it simmer for another minute to allow the flavors to meld beautifully. Serve immediately while piping hot and enjoy! (This is how I like to make it and eat it wrapped in seaweed. Yum yum, another delicious meal!)
