Soybean Sprout Soup with Kimchi (Kimchi Kongnamul-Guk)

Soybean Sprout Soup with Kimchi or Kimchi Kongnamul-guk, is a light yet flavorful soup. It combines the crunch of soybean sprouts with the tangy kick of kimchi. Low in calories but full of taste, it’s a refreshing choice for breakfast or a soothing hangover remedy.

I’ve always enjoyed Korean-style bean sprout soup, or kongnamul-guk. It’s a simple soup made with soybean sprouts simmered in a light anchovy broth.

But sometimes, I find it a bit too bland. That all changes when you add a little bit of sour kimchi.

The tangy kick from the kimchi gives the soup a burst of flavor, turning the plain bean sprout broth into something rich with umami and texture. Just one spoonful of this kimchi kongnamul-guk will have your tongue instantly salivating. It’s a light, refreshing soup that anyone can enjoy.

If you have some fermented kimchi in your fridge, this is one of the quickest and easiest Korean soups to whip up. The mix of bean sprouts and kimchi makes this soup ideal for breakfast or as a hangover remedy to revive your tired body. Check out my pollock soup (bugeo-guk) for another great option!

Speaking of soybean sprouts, if you’re a fan of extra heat, try spicy beef and bean sprout soup recipe. It makes a heartier and satisfying meal!

Key Ingredients

Soybean Sprouts

Kongnamul (soybean sprouts) is an affordable vegetable, which makes them a common and popular ingredient in Korean cooking. You can trim the roots for a cleaner look, but it’s not necessary. I usually skip this step.

To keep the sprouts crunchy, avoid overcooking them. You can cook them with or without a lid, but if covered, don’t lift the lid while cooking — otherwise, a raw bean smell may linger.

Cabbage Kimchi

For the best flavor, make sure to use well-fermented, sour cabbage kimchi. Don’t forget to save some of the kimchi juice or brine — it adds a tangy depth to the broth that makes the soup extra delicious.

Soup Stock

The traditional base for this soup is anchovy stock, and it’s easy to make from scratch, as I show in my Korean soup stocks guide. For an even more convenient option, you can try using Korean stock coins or tablets, which are concentrated soup bases available at Korean stores or online — perfect for busy home cooks!

How to make Soybean Sprout Soup with Kimchi

In a pot of water, add the soup coins (or tablets), along with the chopped cabbage kimchi and kimchi brine. Cover and bring it to a boil over medium heat.

If you prefer to make homemade stock, simply simmer 6-7 large dried anchovies and a piece of dried sea kelp in water for 5 minutes. Afterward, discard the anchovies and kelp.

Add the soybean sprouts to the kimchi soup, then cover the pot again. Let it simmer for another 5 minutes.

Add the tofu and garlic, then season the soup with Korean fish sauce (or Korean soup soy sauce) and salt. Finish by garnishing with chopped green onions. Serve hot with a side of rice.

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