Soybean Sprout Soup with Kimchi
Soybean sprout soup with kimchi is a popular hangover soup in Korea. Using anchovy stock as a soup base brings umami taste to the soup and delicious. Use very sour cabbage kimchi to get a salivating taste.
If you have very sour kimchi, do not throw away. You can make salivating delicious soybean sprout soup with it. We call it kimchi kongnamul-guk (김치콩나물국).
Well fermented cabbage kimchi will bring an irresistible robust taste and good crunchy texture to the soup. And the soybean sprout adds enjoyable bites to that. This popular breakfast soup is well known among other Korean soup recipes.
My mother often made this soup or Beef and Soybean Sprout Soup when we were suffering with cold in the winter time. Soybean 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.
Soybean Sprouts in Hangover Soups
Soybean sprouts are widely known to make a good hangover soup in Korea. Most local breakfast restaurants in Korea serve a kind of hangover soup made with soybean sprouts for those who have been drinking heavily on the night before.
Many Korean housewives simmer a quick version of bean sprout soup in the morning as well. Some simmer their soup in the beef stock base, while others cook with an anchovy stock. Either way, soybean sprouts are always added in the hangover soups.
Ingredients You’ll Need
- Dried anchovy: Use large size dried anchovies to make a stock
- dried sea kelp (dashima): Tt’s optional but good to add to make a anchovy stock
- bean sprouts: I use soybean sprouts
- cabbage kimchi: make sure your kimchi is well fermented and sour
- kimchi juice: it’s the liquid from your kimchi in a jar
- Korean anchovy sauce: It seasons and adds flavors to the soup
- salt & pepper
- green onion: It’s to garnish.
How to make Soybean Sprout Soup with Kimchi
- Make a anchovy stock by simmering dried anchovies and sea kelp for 5 minutes. Discard the anchovies and sea kelp and reserve the stock in a pot.
- Cut kimchi into a bit size slice. Add kimchi, kimchi juice to the anchovy stock.
- Add bean sprouts and mix. Cover with lid and simmer over medium heat for 10 minutes.
- Season the soup with Korean anchovy sauce and salt. Add salt and pepper to taste.
- Sprinkle chopped green onion at the end, if using.
Serving and Storage Suggestion
Make sure to serve this soup hot. Most local Koreans serve this soup for breakfast but you can, in fact, enjoy for any meal of the day. Add a little more Korean chili flakes when you serve to make it spicier if you desire.
To store the leftover soup, keep it in the refrigerator for up to 1 week. To reheat, warm it up over the stove or microwave for 1 minutes or until hot. Freezing is not recommended.
Soybean Sprout Soup with Kimchi
- 8 cups water
- 6-7 large dried anchovy
- 1-2 piece dried sea kelp (dashima)
- 1/2 packet, about 200g bean sprouts
- 2 cup sour cabbage kimchi, sliced
- 4 tbsp kimchi juice
- 2 cloves garlic, minced
- 1-1/2 tbsp 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 5 minutes. Discard the anchovies and sea kelp.
- Add the kimchi, kimchi juice, bean sprouts to the stock in 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.
the recipe is very easy … I will learn
I love bean sprouts and this looks like a very appetizing meal!