Soybean Sprout Soup

Kimchi Kongnamul Guk

This soup is a twist on kongnamul guk (soybean sprout soup), made with kimchi. It's simple to prepare and delightfully refreshing, with a pleasant spicy kick!

“

Rinse the soybean sprouts a couple of times, discarding any skins that are floating. Slice the kimchi into about 1/2-inch thick strips.

1

Add the sliced kimchi, kimchi juice, gochugaru, and the soup soy sauce (or saeujeot, salted shrimp) to the anchovy broth. Bring it to a boil. Cook over medium high heat until the kimchi turns translucent, about 5 minutes.

2

Add the bean sprouts and garlic. Cook, covered, for 3 - 4 minutes. Do not open the lid while the bean sprouts are being cooked, or the raw bean smell will linger even after cooked. Once the bean sprouts are cooked, adjust the seasoning, if needed, by adding salt and pepper.

3

Add the scallions and boil for another minute. Serve separately with a bowl of rice, or serve it over the rice in a bowl.

4

Enjoy!

About Hyosun

Korean BBQ Pork Ribs → 

Tap for more recipes...

LA Galbi (Korean BBQ Short Ribs) →