If you have some very sour kimchi, do not throw away. You can make salivating delicious Kimchi bean sprout soup with it. Sour cabbage kimchi will yield irresistible robust taste and good crunch texture. So as the bean sprouts.
My mother often made this soup when we were suffering with cold in the winter time. Bean sprout broth is known for a good home remedy for cold, plus the addition of kimchi brings a gentle heat to relieve the sinus. It was comforting and often restored the lost appetite. It is a kind of soup that makes you salivate once you taste the broth. It is very simple soup to put together so anyone can make.
The key is to make anchovy sea kelp stock. Basically you simmer a few dried anchovies and sea kelp in the water for a few minutes, then discard.
The addition of kimchi juice and seasoning with Korean anchovy sauce will add the robust flavor to the soup without being fishy at all.
The is one of the comfort soups I enjoy during the cold season. You can add Korean chili flakes to make it spicier if you desire. I like to keep it mild. Enjoy the soup. You will love the taste.
Kimchi Bean Sprout Soup
- 8 cups water
- 6-7 large dried anchovies
- 1-2 piece dried sea kelp (dashima)
- 1/2 packet about 200g bean sprouts
- 2 cups sliced very sour cabbage kimchi
- 4 tablespoons kimchi juice
- 2 garlic cloves minced
- 1-1/2 tablespoon Korean anchovy sauce
- salt & pepper to taste
- chopped green onion for garnish
- Add anchovies and sea kelp to the water in a soup pot and bring to boil. Reduce the heat to low and simmer for 10 minutes. Discard the anvhovies and the sea kelp.
- Add the kimchi, kimchi juice, bean sprouts to the pot. Cover with a lid and simmer for another 10 minutes over med-low heat.
- Add garlic and anchovy sauce. Season with salt and pepper if needed.
- Sprinkle with green onion at last. Serve hot with rice.