Soya Bean Sprout Kimchi Soup
Happy holidays! This Korean soya bean sprout kimchi soup (Kongnamul Kimchi Guk) is a simple and healthy dish, making it the perfect light meal admist the hectic festive season.
Leftover Soya Bean Sprouts? Try:
See Also:
It is also very fast to make especially if you have the anchovy soup stock prepared in advanced (or cheat using instant soup broth).
This soup is mildly sour (from the kimchi), hot (if you add chilli flakes) and savoury. Since it does not use gochujang (chilli paste), it is more light-tasting but still very flavourful at the same time. The mild red hue you see is from the kimchi and chilli powder.
Simple ingredients make this soup. You can use vegetable stock to replace the anchovy stock for a totally meatless version.
Korean Soy Bean Sprout Soup
This recipe uses home-made Korean anchovy soup stock. As a short-cut (skip step 1 if doing so), you can use 750 ml instant stock (chicken, anchovy or vegetable stock).
You can also add other ingredients (such as meat, sharp spinach and enoki) as you like.
Ingredients:
- 150 grams cut kimchi
- 2 tbsp kimchi juice
- 1 tsp guchugaru (Korean chilli flakes) to taste (add during cooking or sprinkle to serve)
- 150 grams soya bean sprouts tail removed (optional); rinsed and drained
- 1 tbsp fish sauce to taste
- 100 grams firm tofu cubed
- 2 tbsp chopped spring onions serving suggestion
- cut green chilli serving suggestion
Anchovy Stock
- 20 grams or about 30 large anchovies (myulchi) about 6-7 cm; de-gutted & placed in a disposable soup pouch
- 15 grams kombu (dried kelp) wipe with a damp cloth; do not wash
- 1 litre water
Directions:
- Korean anchovy soup stock. Add anchovies, kombu and water to soup pot. Soak for 20 minutes. Slowly bring to a gentle simmer for 20 minutes. See this post for detailed recipe with step-by-step pictures. Note: As a short-cut, you can use 750 ml instant stock (chicken, anchovy or vegetable stock).
- In a soup pot, add prepared anchovy stock, kimchi, kimchi juice and guchugaru. Simmer for a few minutes until the kimchi is translucent, then add bean sprouts and tofu. Simmer for a few more minutes until the sprouts are cooked. Season the soup to taste with fish sauce. Garnish with spring onions and cut green chilli.