Kongnamul Kimchi Guk (Soybean Sprout Kimchi Soup)
A refreshing hangover soup made by simmering crisp soybean sprouts, Korean radish, and kimchi 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 →
Simmer well-fermented kimchi, julienned radish, and crisp soybean sprouts in anchovy broth for a clean-tasting soup. Ready in around 20 minutes, it is perfect for busy days or as a morning hangover remedy.
- Servings
- 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Soybean sprouts1 handful, 100 g (heaping)
- Kimchi4 leaves, 100 g (approx.)
- Korean radish (mu)100 g
- Large green onion (daepa)1/3 stalks
- Chili pepper (or cheongyang chili pepper (hot green chili))1
- Anchovy broth6 cups
Seasoning
- Kimchi brine2 tbsp
- Minced garlic1/2 tbsp
- Gochugaru (Korean chili flakes)1/2 tbsp
- Salt1 tsp
Steps
1. Shake off the seasoning from the kimchi and cut it into bite-sized pieces.
Julienne the radish slightly thick, and slice the large green onion and chili pepper diagonally.
2. Add the kimchi to the briskly boiling anchovy broth...
See here for how to make anchovy broth ⇒ http://blog.naver.com/ppunwife/140090439314
3. Boil until the kimchi becomes tender.
4. Add the soybean sprouts and radish, pour in 2 tbsp of kimchi brine, and bring to a boil.
5. Once all the ingredients are tender and cooked through, season to taste with salt.
6. Add the large green onion, chili pepper, minced garlic, and gochugaru...
Simmer until all the ingredients and seasonings come together, then take it off the heat.
FAQ
How should I prep the kimchi so the broth does not taste heavy or murky?
Gently shake off the stuffing and seasoning from the kimchi before cutting it into bite-sized pieces for a much cleaner broth.
How do you season the soup base?
Add 2 tbsp of kimchi brine while simmering, then adjust the seasoning with about 1 tsp of salt once the ingredients are cooked through.
How can I make it spicier and more pungent?
Add diagonally sliced Cheongyang chili pepper and an extra pinch of gochugaru to bring out a spicy, fiery flavor.
Can I use another broth instead of anchovy broth? AI-generated
Yes, you can easily substitute kelp broth, dipori (large dried sardine) broth, or commercial broth tablets.
