Spicy Kimchi and Bean Sprout Soup
How to Make a Refreshing and Spicy Kimchi Bean Sprout Soup
This recipe introduces an easy-to-make, spicy Kimchi Bean Sprout Soup. Seasoned with soy sauce and fish sauce for a savory depth, and a touch of Korean chili pepper (cheongyang) for a delightful kick, this soup is perfect as a hangover cure or a comforting side dish. The refreshing taste of bean sprouts combined with the rich flavor of kimchi will surely fill you up. (Measurements are in Korean soup spoon units, which are equivalent to tablespoons.)
Kimchi Bean Sprout Soup Ingredients- 160g Bean Sprouts
- 85g Aged Kimchi
- 11g Scallions (approx. 2-3 stalks)
- 1 Korean Chili Pepper (8g)
- 0.7 Tbsp Minced Garlic
- 1 Soup Stock Pack (15g)
- 1.4 Liters Water (7 cups)
Kimchi Bean Sprout Soup Seasoning- 2 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Anchovy Fish Sauce (or Pollack Roe Fish Sauce)
- 2 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Anchovy Fish Sauce (or Pollack Roe Fish Sauce)
Cooking Instructions
Step 1
First, pour 1.4 liters of water into a pot and add the soup stock pack. Bring it to a boil over high heat, then reduce to medium-low heat and simmer for 8 minutes to extract a delicious broth from the stock pack.
Step 2
Rinse the 160g of bean sprouts gently under running water about 3 times, swirling them lightly with your hands. It’s important to wash them gently to avoid bruising. Drain the thoroughly washed bean sprouts and set aside.
Step 3
Chop the scallions into approximately 1cm pieces. Remove the stem from the Korean chili pepper and slice it thinly on an angle. This adds a pleasant spiciness, so feel free to adjust the amount to your liking. Prepare 0.7 Tbsp of minced garlic.
Step 4
Cut the 85g of kimchi into bite-sized pieces (about 2-3cm) using scissors or a knife. Cutting them too small can cause them to break apart during cooking, so aim for a moderate size.
Step 5
After simmering for 8 minutes, remove and discard the soup stock pack from the broth. It’s best to remove it promptly to avoid any bitter taste.
Step 6
Return the clear broth (with the stock pack removed) to high heat. Once it comes to a rolling boil, add the prepared bean sprouts and give them a gentle stir.
Step 7
As the soup begins to boil again after adding the bean sprouts, cook over medium to medium-low heat for about 3 minutes, allowing the refreshing flavor of the bean sprouts to infuse the broth. Skim off any foam that rises to the surface with a spoon to ensure a clean taste.
Step 8
Add 2 Tbsp of soup soy sauce to the flavorful broth to enhance its savory depth. Using soup soy sauce for the initial seasoning will give the broth a richer flavor.
Step 9
Next, add 1 Tbsp of anchovy fish sauce (or pollack roe fish sauce) to further boost the soup’s refreshing quality and umami. Using fish sauce alongside soup soy sauce helps balance the flavors.
Step 10
Stir well after adding the seasonings to combine, then continue to simmer over medium to medium-low heat for about 3 minutes, allowing the flavors to meld into the broth.
Step 11
Now, add the prepared kimchi and mix it thoroughly into the soup. Let the kimchi cook and blend its flavors into the broth.
Step 12
Once the soup returns to a boil after adding the kimchi, skim off any foam that rises to the surface. Continue to simmer over medium to medium-low heat for approximately 3 minutes, allowing the delicious kimchi flavor to fully infuse the broth.
Step 13
After 3 minutes, taste the soup and adjust the seasoning to your preference. If it tastes too bland, add a pinch of salt. If the soup has reduced too much, you can add a little water, bring it back to a simmer, and then re-adjust the seasoning.
Step 14
Finally, add the minced garlic, chopped scallions, and sliced Korean chili pepper to the pot. Stir gently once more. The pungent garlic and fresh vegetable aromas will enhance the soup’s overall flavor.
Step 15
Bring the soup to a final gentle boil for a moment to allow all the ingredients to meld together. Your spicy and refreshing Kimchi Bean Sprout Soup is now complete! Enjoy this warm and comforting soup with a bowl of rice.
