Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi)
User Reviews
5
Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi)
Description
Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi) combines the umami-rich anchovy broth with fully fermented kimchi and crisp soybean sprouts. The broth builds flavor with kimchi juice and red chili flakes, bringing a gentle heat and tang. The method involves bringing the kimchi and seasoning ingredients to a boil until the kimchi softens and turns translucent, then adding the sprouts and garlic and cooking them covered briefly to preserve their texture and prevent rawness. Finishing with scallions adds a fresh note to the soup.
The result is a light soup with layers of savory, spicy, and sour tastes alongside the mild crunch of the sprouts. This dish pairs well with steamed rice served either on the side or poured over in a bowl, creating a simple and satisfying meal.
To keep its quality, store leftovers in the refrigerator for up to 3 to 4 days. Freezing is possible but may affect the texture of the soybean sprouts, causing them to become stringy or tough upon reheating.
Ingredients
- 6 cups anchovy stock See the recipe (I or II).
- 10 ounces soybean sprouts aka kongnamul
- 8 ounces kimchi fully fermented
- 1/4 cup kimchi juice if available
- 1 teaspoon gochugaru red chili pepper flakes, use less or more to taste
- 2 teaspoons soup soy sauce or 1 teaspoon saeujeot - salted shrimp, aka guk ganjang
- 1 teaspoon garlic minced
- 1 scallion roughly chopped
- salt to taste
- black pepper to taste
Instructions
- Make anchovy broth with 8 cups of water. See the recipe.
- Rinse the soybean sprouts a couple of times, discarding any skins that are floating. Slice the kimchi into about 1/2-inch thick strips.
- Add the sliced kimchi, kimchi juice, gochugaru, and the soup soy sauce (or saeujeot, salted shrimp) to the anchovy broth. Bring it to a boil. Cook over medium high heat until the kimchi turns translucent, about 5 minutes.
- Add the bean sprouts and garlic. Cook, covered, for 3 - 4 minutes. Do not open the lid while the bean sprouts are being cooked, or the raw bean smell will linger even after cooked. Once the bean sprouts are cooked, adjust the seasoning, if needed, by adding salt and pepper.
- Add the scallions and boil for another minute. Serve separately with a bowl of rice, or serve it over the rice in a bowl.
Notes
- Store the soup in the refrigerator for 3 to 4 days to maintain freshness.
- Freezing is not ideal as soybean sprouts may change texture and become stringy or tough when thawed.
User Reviews
Overall Rating
5
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