Maangchi Kongnamul-kimchiguk cooking video
The original creator video linked from this exact recipe.
Official cooking video · Maangchi · YOUTUBEKongnamul-kimchiguk: Soybean Sprout and Kimchi Soup (3 Servings)
A Korean everyday soup of fermented kimchi and soybean sprouts simmered with anchovies. The tang of kimchi makes it distinct from clear sprout soup.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Remove heads and guts from ten large dried anchovies and put them in a soup pouch.
- 02
Rinse 340 g soybean sprouts and discard spoiled ones. Chop one cup kimchi, half an onion, two garlic cloves and one green onion.
- 03
Combine sprouts, onion, garlic, kimchi, seven cups water and the anchovy pouch in a pot.
- 04
Cover and cook over medium-high heat for approximately 25 minutes until the sprouts and kimchi are fully cooked.
- 05
Add green onion and 1 tbsp plus 1 tsp fish sauce and cook five minutes more. Adjust for the saltiness of kimchi and fish sauce.
- 06
Remove the anchovy pouch and serve hot with rice. Transfer leftovers to shallow containers and refrigerate within two hours.
Helpful source links
Before you cook
Discard spoiled sprouts and cook them thoroughly. Soybean sprouts contain soy; anchovies and fish sauce contain fish, while kimchi and sauces may contain shellfish or other allergens. Check labels, refrigerate leftovers within two hours, and reheat thoroughly.
Allergens: 대두(콩나물), 생선(멸치·액젓), 김치·액젓 제품에 따라 새우·조개류 또는 밀 포함 가능
Image & source credits
These illustrations stand in for food photos.
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