Kimchi Bean Sprout 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.
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.