Korean Soybean Sprout with Kimchi Soup
Soybean Sprout with Kimchi Soup or Kimchi kognamul guk is a hearty and comforting Korean soup. It is cooked in a delicious and flavorful broth with a spicy kick of kimchi.
Equipment
1 pan
Ingredients
- 6 cups beef broth
- 10 large anchovies
- 3 cloves garlic smashed
- 2 cups kimchi
- 200 grams soybean sprouts
- 2 tablespoons fish sauce
- 1 tablespoon sesame oil
For Garnish
- ¼ cup green onions chopped
- 1 tablespoon sesame seeds
Instructions
- Rinse the soybean sprouts a couple of times over running water, discarding any skins that are floating. Slice the kimchi into about ½-inch thick strips.
- In a pot, add anchovy, garlic, and water. If you have bone broth, you can use that instead of water for more depth and flavor. Bring the liquid to a boil and simmer for a few minutes. Take out the anchovy.
- 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.
- 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!
Notes
Notes
- 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.
Nutrition
Serving: 6servingsCalories: 75kcalCarbohydrates: 4gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 1565mgPotassium: 304mgFiber: 2gSugar: 2gVitamin A: 89IUVitamin C: 6mgCalcium: 62mgIron: 2mg
Tried this recipe?Let us know how it was!