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Kimchi and soybean sprouts make a good hangover soup to serve with rice.

Kimchi Bean Sprout Soup

Holly Ford
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.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Korean
Servings 4



  • 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.
Keyword bean sprout soup, bean sprouts, breakfast soup, hangover soup, kimchi, kimchi soup, soybean sprouts
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