Korean Kimchi and Soybean Sprout Soup (3 Servings)
Cooking video for this dish linked by its original author
Official cooking video · Maangchi · YOUTUBEKorean Kimchi and Soybean Sprout Soup (3 Servings)
A light, brothy Korean home soup with fermented kimchi, soybean sprouts and anchovy stock, unlike a thick kimchi stew.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Rinse and drain sprouts; slice kimchi, onion and scallions. Remove anchovy heads and guts, then bag for stock.
- 02
Place sprouts, kimchi, onion, garlic, water and anchovy bag in a pot. Cover and simmer at medium-high about 25 minutes, loosening the lid if necessary.
- 03
Add scallions and fish sauce and simmer 5 more minutes until sprouts are cooked through. Remove the bag and adjust seasoning.
Helpful source links
Before you cook
Cook sprouts thoroughly, check kimchi/fish sauce labels for allergens, and refrigerate leftovers within 2 hours; use within 3–4 days or freeze.
Allergens: 대두(콩나물), 생선(멸치·액젓), 김치·액젓 제품별 새우·밀 표시 확인
Image & source credits
These illustrations stand in for food photos.
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