Korean Soybean Sprout with Kimchi Soup

Ingredients

• Kimchi: This Korean soybean sprout soup will taste best with ripe old kimchi. The sour juice from the kimchi adds so much flavor to the broth, so don’t throw it away.
• Soybean Sprouts: Soybean sprouts are always available in Asian grocery stores because it is a staple vegetable in Korean kitchens. They have a mild, slightly sweet taste with a crunchy texture. They absorb the flavors of the broth, providing a neutral and refreshing base to this soup. They are very similar to mung bean sprouts so if you can't find soybean sprouts, mung bean sprouts are a good substitute.
• Anchovy Broth or Bone Broth: The broth is usually light and savory, often made with Anchovies, kelp, or other ingredients that contribute to a clean and umami-rich flavor. This is the key to a flavorful soup. You can use a homemade bone broth recipe or make your anchovy broth.
• Seasonings: Garlic enhances the flavor of our dish. The soup is seasoned with fish sauce, sesame oil, sesame seeds, and green onions. These ingredients enhance the depth of flavor of your dish.

Instructions

Step 1. Rinse the soybean sprouts a couple of times, discarding any skins that are floating. Slice the kimchi into about ½-inch thick strips.

Step 2. In a stock pot, add anchovy, garlic, and water. If you have bone broth, you can use that instead of water for more depth of flavor. Bring the liquid to a boil and simmer for a few minutes. Remove the anchovy from the pot.

Step 3. Add your sliced kimchi along with the kimchi juice, and fish sauce. Bring it to a boil. Cook the kimchi over medium heat until it is slightly softened, about 5 minutes.

Step 4. Add the bean sprouts, cover with a lid, and cook for 3-5 more minutes. Taste and adjust the seasoning according to your taste.

Drizzle some sesame oil and sprinkle sesame seeds and chopped green onions before serving. Enjoy while it's hot!

Helpful Tips

• Do not overcook soybean sprouts to retain their crunchy texture. Add them to the end of cooking and cook for just a few minutes over high heat.
• A few weeks-old fermented cabbage kimchi will bring an irresistible robust taste to the soup compared to a fresh kimchi.
• This soup is normally served with rice and other Korean Dishes.
• You can add more vegetables to your soup such as sliced zucchini, broccoli, and mushrooms.
• You can add your favorite protein too. Be sure to cook them first or add your leftovers at the end of cooking time for more protein.

Kimchi Kongnamul Guk

Kongnamul refers to the soybean sprouts that serve as the foundation of this easy soup. Translating to "bean sprout soup" in Korean, kongnamul guk makes good use of these crunchy sprouts that pack with nutritional value. Soybean sprouts are loaded with protein, vitamins, and minerals, making them a staple ingredient in Korean households.

No bowl of kongnamul guk would be complete without kimchi, the national Korean side dish consisting of spicy, funky fermented vegetables. Mixing in a few spoonfuls of kimchi adds a punch of spice, tang, color, and that signature Korean umami flavor that makes this soup crave-worthy and memorable.

Most Koreans eat this soup with their breakfast with various side dishes. They also make this soup for their family who suffer from colds to give them comfort. It truly is one of the most comforting dishes you can eat.

Why You Will Love This

• The contrast of the fresh warm broth, crispy bean sprouts, and spicy, acidic kimchi could be enjoyed all year.
• Simple and easy-to-make nourishing soup. With just a handful of pantry ingredients, you can create a refreshing broth with your favorite Korean vegetables, and an addictive kick of kimchi in one easy dish.
• It is an inexpensive and budget-friendly soup for the whole family.
• It captures the diverse Korean flavors such as savory, spicy, and tangy.
• If you love more kimchi recipes, check out my Green Onion Kimchi, Perilla Leaves Kimchi, Bok Choy Kimchi, Mustard Greens Kimchi, and Kimchi Tuna Fried Rice,

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