Gyeongsang-Style Kimchi and Soybean Sprout Gaengsigi Rice Soup (2 Servings)

Rinse and drain 200 g soybean sprouts. Chop 250 g kimchi and slice the green onion. Do not leave refrigerated rice at room temperature for long.

Bring 1 L prepared anchovy-kelp broth to a boil. Vegetable broth can replace it, but changes the taste.

Add kimchi and 200 g cooked rice. Simmer over medium heat for about 8 minutes until the rice grains soften, stirring occasionally to prevent sticking.

If using 100 g sliced rice cakes, add and simmer until completely tender. Add soybean sprouts, return to a boil and cook thoroughly at medium heat for at least about 5 minutes.

Stir in 1 tbsp soup soy sauce and 1 tsp minced garlic. Since kimchi and broth vary in saltiness, taste before adjusting thickness with a little water.

Add the green onion and bring to a final simmer. Serve piping hot once the soybean sprouts are thoroughly cooked and the rice cakes have no hard center.