Kongnamul Kimchi Guk (Bean Sprout and Kimchi Soup)
A clear, spicy hangover soup made by simmering well-fermented kimchi and soybean sprouts in anchovy broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A refreshing, spicy soup made by simmering well-fermented kimchi and soybean sprouts in anchovy broth. Shredded Korean radish adds a crisp, savory depth, while aged kimchi brine provides the base seasoning. It makes an easy, comforting soup that is perfect for soothing the stomach.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Soybean sprouts70 g
- Kimchi120 g
- Korean radish (mu)50 g
- Tofu1/4 block, 80 g
- Large green onion (daepa)1 stalk
- Cheongyang chili pepper (hot green chili) and red chili pepper1 each
Seasoning
- Garlic1 tsp
- Salt1 tsp
- Kimchi brine2 tbsp
- Shake off the seasonings from about 3 large leaves of kimchi and chop them finely.
- The radish and mushrooms can be omitted, and you can leave out the chili peppers if you do not like spicy food.
Steps
Today's kongnamul kimchi guk recipe serves 3 to 4 people.
Use about two handfuls of soybean sprouts. For the kimchi, I shook off the fillings from about 3 large leaves and chopped them finely.
I find that adding a little julienned radish makes soybean sprout soup taste even more refreshing, so I often add a bit. I had some mushrooms on hand, so I added a little too. You can omit both the radish and mushrooms. Dice the tofu into small pieces, about 1/4 block. Slice 1 stalk of large green onion thinly, and slice the Cheongyang chili pepper and red chili pepper thinly as well. If you do not like spicy food, you can omit the chilies. My family loves spicy food so much that no matter what dish I make, I always use Cheongyang chili peppers instead of regular chilies.
Pour about 6 cups of broth (or water) into a pot and bring it to a boil. Once it starts boiling, add the chopped kimchi and let it cook. I used anchovy broth. Anchovy broth pairs really well with bean sprout and kimchi soup. While you could make it with plain water and Dasida beef dashida, it tends to lack deep savory flavor and richness, so keep anchovy broth ready to use in your cooking.
Once the soup comes back to a boil, add the tofu, Korean radish, and soybean sprouts, then bring it to a rolling boil.
Adding aged kimchi brine will lightly season the soup.
Finally, add the mushrooms, chili peppers, garlic, gochugaru, and about 1 tsp of salt to adjust the seasoning, let it simmer briefly, and serve.
Ppunwife's tips
- Anchovy broth pairs really well with bean sprout and kimchi soup. While you could make it with plain water and Dasida beef dashida, it tends to lack deep savory flavor and richness, so keep anchovy broth ready to use in your cooking.
FAQ
I cannot eat spicy food well. Do I have to add the chili peppers?
If the spice is too much for you, it is fine to omit the Cheongyang chili pepper and red chili pepper when cooking.
Can I omit the radish or mushrooms if I do not have them?
The Korean radish and mushrooms are not essential, so you can freely leave them out if you do not have them at home.
Why do you recommend anchovy broth instead of plain water?
Simmering with brewed anchovy broth brings out deep flavor and savoriness much better than using plain water with seasoning powder.
