Refreshing Kimchi Kongnamul Guk (Kimchi and Soybean Sprout Soup)
A refreshing hangover soup made by thoroughly simmering aged sour 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 soup for 2 to 3 servings made by simmering well-fermented kimchi and soybean sprouts in anchovy broth. Simmered thoroughly until the sour kimchi turns tender and seasoned spicy with kimchi brine and fish sauce, it is delicious to enjoy. Crisp and clean, it is well suited for breakfast or relieving a hangover.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Aged sour kimchi100 g
- Soybean sprouts100 g
- Large green onion (daepa)a little
- Cheongyang chili pepper (hot green chili)1
- Anchovy broth5 cups
Seasoning
- Gochugaru (Korean chili flakes)1/2 tbsp
- Kimchi brine3 tbsp
- Minced garlic1 tsp
- Tuna extract sauce (chamchi-aek) (or sand lance fish sauce)1 tbsp
- For the kimchi, either pleasantly sour fermented kimchi or aged kimchi (mukeunji) works well.
Steps
Prepare the ingredients
Prepare a handful of soybean sprouts, and for the kimchi, either pleasantly sour fermented kimchi or aged kimchi works well.
All you need to prepare are large green onion and Cheongyang chili pepper.
Chop the ingredients
Scrape off any seasoning stuffing from the kimchi and cut it into bite-sized pieces that are easy to eat with a spoon.
Finely chop the large green onion and Cheongyang chili pepper.
Boil the ingredients in anchovy broth
Pour the anchovy broth into a pot, add the aged sour kimchi, and bring to a rolling boil.
Simmer it gently and thoroughly until the kimchi softens and turns translucent.
Now add the soybean sprouts.
Season
Season the broth by adding 1 tsp minced garlic, 1/2 tbsp gochugaru (Korean chili flakes), 3 tbsp kimchi brine, and 1 tbsp tuna extract sauce (chamchi-aek) (or sand lance fish sauce).
Finish
Boil until the soybean sprouts are cooked, then taste and adjust with salt if it is too bland.
Without adding any extra seasoning, I added the large green onion and Cheongyang chili pepper and boiled it briefly to bring out the aromatics to finish.
Ppunwife's tips
- Taste the soup and adjust with salt if it is too bland.
FAQ
Is there a seasoning I can use instead of tuna extract sauce?
You can use sand lance fish sauce instead of tuna extract sauce.
Is there anything to keep in mind when prepping the kimchi?
If you shake off the kimchi stuffing beforehand and slice it into bite-sized pieces easy to eat with a spoon, the broth will stay clean.
How do I adjust the seasoning if the broth tastes bland after boiling?
After the soybean sprouts are fully cooked, check the flavor of the broth and adjust any lacking seasoning with salt.
