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–+ servings
A bowl of kimchi soybean sprout soup served on a tray.

Kimchi Bean Sprout Soup (Kimchi Kongnamul-guk)

Print Recipe
A light Korean bean sprout soup with tangy kimchi and a clear broth. Ready in 20 minutes for a simple, cozy meal.
Course Soup
Cuisine Korean
Diet Gluten Free, Low Calorie, Low Fat, Low Lactose
Keyword bean sprout soup, kimchi bean sprout soup, kimchi kongnamul guk, kimchi soup, kongnamul guk, korean bean sprout soup, korean breakfast soup, korean soup recipe, soybean sprout soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 69
Author Hyegyoung K. Ford

Ingredients

  • 6 cups (1.5 liter) water
  • 3 Korean stock coins see instructions for adaptation
  • 2 cup (480 ml) sour cabbage kimchi sliced
  • 4 tbsp (60 ml) kimchi brine
  • 7 oz (200 g) soybean sprouts
  • 1/2 lb (250 g) soft tofu cubed
  • 2 cloves garlic minced
  • 1 tbsp (15 ml) Korean fish sauce or Korean soup soy sauce
  • salt & pepper to taste
  • 1 green onion chopped

Instructions

  • In a pot, dissolve the soup coins (or tablets) in water, then add the chopped cabbage kimchi and kimchi brine. Cover the pot and bring it to a boil over medium heat, letting it cook for 5 minutes.
    *If you’re making homemade stock, simmer 6-7 large dried anchovies and a piece of dried sea kelp in water for about 5 minutes, then strain out the anchovies and kelp.
  • Add the soybean sprouts into the kimchi soup and cover the pot once more. Allow it to gently simmer for an additional 5 minutes.
  • Stir in the tofu and garlic, then flavor the soup with Korean fish sauce and a pinch of salt. Top it off with chopped green onions before serving. Enjoy it hot with a bowl of rice on the side.

Nutrition

Calories: 69kcal | Carbohydrates: 9g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 1070mg | Potassium: 382mg | Fiber: 3g | Sugar: 4g | Vitamin A: 151IU | Vitamin C: 8mg | Calcium: 82mg | Iron: 4mg