Spicy Kimchi and Bean Sprout Soup
A Heartwarming and Refreshing 1,000 KRW Kimchi Bean Sprout Soup for Cold Days
On chilly winter days, don’t you crave a warm, soothing soup? This spicy and tangy Kimchi Bean Sprout Soup, made with fresh bean sprouts bought for just 1,000 KRW from a local store, will truly warm you from the inside out. It’s incredibly simple yet packed with deep, savory flavors. Let me guide you through making this delightful soup step-by-step!
Main Ingredients- 1 bag (approx. 200g) Bean Sprouts
- 1 cup (chopped) Ripe Kimchi
- 1/2 stalk Scallions (Green Onions)
- 1 Red or Green Chili Pepper (optional, adjust spiciness)
- 1 Liter Water
- 1 Anchovy and Dried Kelp Broth Pack
Seasoning Ingredients- 1 Tbsp Minced Garlic
- 1 Tbsp Red Pepper Flakes (adjust to taste)
- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Fish Sauce (e.g., Anchovy or Sand Lance)
- 1 Ladle (approx. 1/2 cup) Kimchi Juice
- Salt to taste
- Pinch of Black Pepper (for garnish)
- 1 Tbsp Minced Garlic
- 1 Tbsp Red Pepper Flakes (adjust to taste)
- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Fish Sauce (e.g., Anchovy or Sand Lance)
- 1 Ladle (approx. 1/2 cup) Kimchi Juice
- Salt to taste
- Pinch of Black Pepper (for garnish)
Cooking Instructions
Step 1
First, thoroughly rinse the bean sprouts under cold running water. For a cleaner taste, trim off the root ends. Once washed, drain them well in a colander.
Step 2
Pour 1 liter of water into a pot and add the anchovy and dried kelp broth pack. Bring to a boil over medium heat. Using a rich broth is key to a flavorful soup. Simmer for about 5-10 minutes to extract the broth.
Step 3
While the broth is simmering, finely chop the ripe kimchi into bite-sized pieces. It’s important for the kimchi’s tangy flavor to infuse well into the soup. If your kimchi is too sour, you can add a little sugar.
Step 4
Once the broth is boiling, remove and discard the anchovy and kelp broth pack. Leaving it in can make the soup cloudy.
Step 5
Add the chopped kimchi and about half a cup of kimchi juice to the pot. The kimchi juice will give the soup a richer color and enhance its savory depth.
Step 6
Stir in 1 tablespoon of minced garlic. The pungent aroma of garlic complements the kimchi beautifully, further enriching the soup’s flavor profile.
Step 7
Now it’s time to add the seasoning ingredients. Add 1 tablespoon of fish sauce, 1 tablespoon of soup soy sauce, and 1 tablespoon of red pepper flakes. Adjust the amount of red pepper flakes according to your spice preference. Bring the soup to a boil after adding all the seasonings.
Step 8
As the soup cooks, skim off any foam or impurities that rise to the surface. This step ensures a clear and refined broth.
Step 9
Once the soup returns to a boil, add the washed and drained bean sprouts. Cover the pot and let it simmer for another 3-5 minutes over high heat. This helps the bean sprouts stay crisp while absorbing the soup’s flavors. Taste the soup and adjust the seasoning with salt if needed.
Step 10
Thinly slice the scallions and chili pepper diagonally. You can add the chili pepper briefly and then remove it to add a hint of spiciness without making the soup cloudy. Add the scallions towards the end for a fresh, savory note.
Step 11
Serve the soup in bowls and, if desired, sprinkle a little black pepper on top for an extra kick. Enjoy a satisfying and comforting meal with this warm bowl of Kimchi Bean Sprout Soup!
