Spicy Kimchi and Bean Sprout Soup
How to Make Delicious Kimchi Bean Sprout Soup (Simple & Flavorful Recipe)
Craving a comforting, spicy soup? This Kimchi Bean Sprout Soup is a quick and satisfying dish made with common ingredients like leftover kimchi and fresh bean sprouts. It offers a delightful balance of spicy tang from the kimchi and a refreshing base from the bean sprouts, making it perfect as a hangover cure or a hearty side dish. You can easily adjust the spice level with additional chili peppers or powder. Measurements are based on a standard Korean soup spoon.
Kimchi Bean Sprout Soup Ingredients- Bean sprouts: 145g
- Well-fermented ripe kimchi: 83g
- Scallions: 15g
- Minced garlic: 0.7 Tbsp (based on Korean soup spoon)
- Dried kelp pack: 1 pack (15g), or dried kelp for broth
- Korean soup soy sauce (Guk-ganjang): 2 Tbsp (based on Korean soup spoon)
- Anchovy sauce (Kkanari aekjeot): 1 Tbsp (based on Korean soup spoon)
- Water: 1.4 liters
- Salt: 1-2 pinches (for seasoning)
Cooking Instructions
Step 1
① In a pot, combine 1.4 liters of water and 1 dried kelp pack (or dried kelp for broth). Bring to a boil over high heat. Once boiling, reduce to medium heat and let the kelp steep for about 8 minutes to create a rich, clear broth. This step significantly enhances the soup’s depth of flavor.
Step 2
② Rinse the bean sprouts thoroughly under running water 3-4 times. Place them in a bowl, cover with water, and gently swirl them around to remove any dirt or debris. Drain the rinsed bean sprouts in a colander.
Step 3
③ Chop the kimchi into bite-sized pieces. Mince the garlic (0.7 Tbsp) and chop the scallions into approximately 1cm lengths. (Frozen scallions can also be used.)
Step 4
④ Remove the kelp pack from the broth. Once the clear broth returns to a boil over high heat, add the rinsed bean sprouts and gently stir them in.
Step 5
⑤ Skim off any foam or scum that rises to the surface while boiling. Continue to simmer over medium heat for about 3 minutes, allowing the refreshing flavor of the bean sprouts to infuse into the broth.
Step 6
⑥ Add 2 Tbsp of Korean soup soy sauce and 1 Tbsp of anchovy sauce. Stir gently to distribute the seasonings throughout the soup. The anchovy sauce adds a wonderful umami depth.
Step 7
⑦ Continue simmering over medium heat for about 3 minutes, allowing the flavors to meld together. Taste the soup and adjust seasoning with more soy sauce or anchovy sauce if needed.
Step 8
⑧ Add the chopped kimchi (83g) and stir. Let it simmer over medium heat for another 3-4 minutes, allowing the kimchi’s flavor to develop and color the soup. Skim off any foam that appears for a cleaner broth.
Step 9
⑨ After the kimchi has softened and flavored the soup, add the minced garlic (0.7 Tbsp) and chopped scallions. Stir and let it simmer briefly. Taste the soup and season with 1-2 pinches of salt if it needs more flavor. If it’s too salty, add a little water to balance it out.
Step 10
⑩ Bring the soup to a final simmer over medium heat. Your delicious and refreshing Kimchi Bean Sprout Soup is ready to be enjoyed! Serve hot with a bowl of steamed rice.
