Kimchi and soybean sprout makes a comforting Korean soup. Using anchovy stock as a soup base, this kimchi bean sprout soup is well known as a hangover soup in Korea. Use very sour cabbage kimchi to get a salivating taste.
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.
Bean Sprouts in Hangover Soups
Bean 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 bean 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, soy beansprouts 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 Kimchi Bean Sprout Soup
- 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.
Kimchi Bean Sprout Soup
- 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.