This soup is a variation of kongnamul guk (soybean sprout soup) that’s made with kimchi. It’s straightforward and refreshingly scrumptious with a pleasant spicy kick!
Kimchi kognamul guk (김치 콩나물국) is a standard day-after-day soup in Korean houses. It’s a variation of kongnamul guk which is made with kongnamul (soybean sprouts), a staple Korean vegetable.
The addition of kimchi takes the soup to a different degree with a spicy kick that’s ok to clear your sinuses. When my children have been rising up, I made this soup for them after they had a chilly, similar to my mom did once I was rising up. It’s my daughter’s favourite soup when she feels below the climate. Nothing beats it on chilly days!
Serve it individually, or over the rice to make gukbap (국밥), a soup with rice in it.
As with kongnamul guk, this soup is finest with an anchovy broth base. You should utilize beef broth as an alternative, in order for you. To make beef broth, merely sauté thinly sliced, chew sized beef till all of the items flip brown. Pour in 8 cups of water and convey it to a boil. Scale back the warmth to medium excessive and proceed to boil, coated, for 10 minutes. See my muguk recipe for reference.
This soup will style finest with outdated bitter kimchi. The juice from the kimchi provides a lot taste to the broth, so don’t skip it if obtainable.
Kongnamul (soybean sprouts)
Kongnamul is excessive in B nutritional vitamins, vitamin C and protein, which is why Kongnamul guk is a well-liked residence treatment for widespread colds and hangovers in Korea.
Relying on the situation of your kongnamul, you’ll be able to snip off the roots for cleaner look, nevertheless it’s essential. The roots have vitamins too. I often trim off the unhealthy trying/brownish ones.
Don’t overcook soybean sprouts to retain their crunchy texture. Usually, you’ll be able to cook dinner them both coated or uncovered. If cooking coated, don’t open the lid whereas they’re being cooked, or the uncooked bean odor will linger even after cooked.
The kimchi and its juice provides saltiness, so that you simply want a bit little bit of extra seasoning, relying on the saltiness of your kimchi. I used a bit little bit of soup soy sauce (guk ganjang, 국간장) to season the soup on this recipe. Should you don’t have Korean soup soy sauce, you need to use fish sauce or just season with salt. I generally use saeujeot (새우젖, salted and fermented shrimp) to season this soup. It really works rather well with any such soup.
We prefer it additional spicy with gochugaru. You’ll be able to at all times omit it or modify to your desire.
Extra Korean soup recipes
Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi)
Make anchovy broth with 8 cups of water. See the recipe.
Rinse the soybean sprouts a few instances, discarding any skins which can be floating. Slice the kimchi into about 1/2-inch thick strips.
Add the sliced kimchi, kimchi juice, gochugaru, and the soup soy sauce (or saeujeot, salted shrimp) to the anchovy broth. Deliver it to a boil. Cook dinner over medium excessive warmth till the kimchi turns translucent, about 5 minutes.
Add the bean sprouts and garlic. Cook dinner, coated, for 3 – 4 minutes. Don’t open the lid whereas the bean sprouts are being cooked, or the uncooked bean odor will linger even after cooked. As soon as the bean sprouts are cooked, modify the seasoning, if wanted, by including salt and pepper.
Add the scallions and boil for one more minute. Serve individually with a bowl of rice, or serve it over the rice in a bowl.
Kimchi kongnamul guk retains properly within the fridge for 3 to 4 days. If frozen, the feel of soybean sprouts might get stringy or powerful.
This recipe was initially posted in January 2013. I’ve up to date it right here with new images, extra data and minor modifications to the recipe.