Kimchi Bean Sprout Soup

This Kimchi Bean Sprout Soup has the perfect balance of spiciness from the gochujang and sourness from the fermented kimchi, creating a deeply comforting and rich flavor. The addition of fresh bean sprouts provides a nice crunch that contrasts with the soft texture of the broth, making every spoonful satisfying.

Whether you’re looking to enjoy it on a chilly day or crave something full of bold flavors, this soup is an easy-to-make dish that’s both nutritious and indulgent. It can be made quickly and enjoyed with your favorite side dishes for a complete meal. The combination of spicy, sour, and umami flavors will undoubtedly warm your soul.

Full recipe:

Ingredients:

• 2 tablespoons vegetable oil

• 1/2 onion, thinly sliced

• 2 cloves garlic, minced

• 1 cup kimchi, chopped

• 1 cup bean sprouts

• 4 cups water or vegetable broth

• 1 tablespoon gochujang (Korean chili paste)

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon sugar

• Salt to taste

• 1/2 teaspoon freshly ground black pepper

• 1/4 cup green onions, chopped (for garnish)

• 1 tablespoon sesame seeds (optional, for garnish)

Directions:

1. Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and garlic, and sauté until they are soft and fragrant, about 2-3 minutes.

2. Add the chopped kimchi and sauté for another 2 minutes.

3. Pour in the water or vegetable broth and bring to a boil.

4. Add the gochujang, soy sauce, sesame oil, and sugar. Stir well to combine and let it simmer for about 5-7 minutes.

5. Add the bean sprouts, and cook for another 2 minutes, until they are tender but still crunchy.

6. Taste and adjust with salt and pepper.

7. Serve hot, garnished with chopped green onions and sesame seeds.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 125 kcal | Servings: 4 servings

Origin and Popularity

This soup is rooted in Korean cuisine and is beloved for its simplicity and health benefits. Kongnamul-guk (soybean sprout soup) is a traditional Korean dish, often made with a mild anchovy broth. However, the addition of fermented kimchi gives it an exciting twist. This soup is often enjoyed by Koreans in the morning, either as a quick breakfast or as a hangover cure, due to its restorative qualities and its ability to rehydrate and refresh the body.

Kimchi itself is a core element of Korean cuisine, and its ability to ferment and develop a tangy, sour flavor makes it a versatile ingredient in many dishes. It pairs especially well with the mild taste of soybean sprouts, adding layers of complexity to the soup. The combination of kimchi’s bold, sour taste and the fresh crunchiness of the sprouts makes this soup a truly unique experience for your taste buds.

Health Benefits

Kimchi Bean Sprout Soup is a nutrient-rich dish that offers a number of health benefits. The star ingredient, kimchi, is a fermented food known for its probiotics. Probiotics support gut health and digestion, which is essential for overall well-being. Additionally, kimchi contains beneficial bacteria that help maintain a healthy microbiome in the digestive system.

Soybean sprouts, another key ingredient, are packed with protein and fiber. They also contain essential vitamins and minerals like Vitamin C, iron, and folate. Soybean sprouts are an excellent source of antioxidants, which are known to reduce inflammation and protect the body from free radical damage. This makes the soup an ideal choice for those looking to improve their digestion and immune system.

The addition of tofu in the soup provides additional protein, making the dish a balanced and satisfying meal. Tofu is also a good source of calcium and iron, making it an excellent addition for vegetarians and vegans.

The Simplicity of Preparation

One of the reasons this soup is so popular is its simplicity. It requires just a handful of ingredients and minimal preparation. You don’t need to spend hours in the kitchen to enjoy a comforting, flavorful meal. The basic technique involves simmering the kimchi and soybean sprouts in a flavorful broth, which is often made from anchovy stock or, for convenience, Korean soup stock tablets. This basic cooking method allows the natural flavors of the ingredients to shine through, creating a dish that is both easy to prepare and delicious.

If you have fermented kimchi in your fridge, this soup can be whipped up in less than 30 minutes, making it a fantastic option for a quick meal during a busy day. The soup can also be easily customized by adjusting the level of spice or adding more vegetables, depending on your personal preferences.

A Comforting Meal for All Ages

Kimchi Bean Sprout Soup is a great dish for all ages, from children to adults. It’s light enough to be a healthy start to the day, and its mild yet flavorful taste makes it appealing to both seasoned food lovers and those who are new to Korean cuisine. The soup is also a great way to introduce the flavors of kimchi to those who may not yet be familiar with fermented foods.

For those who enjoy a bit more heat, the recipe can easily be adjusted to make the soup spicier. Adding more gochujang (Korean chili paste) or Korean chili flakes will give the soup an extra kick. On the other hand, if you prefer a milder version, you can reduce the amount of kimchi or opt for a less spicy variety. The flexibility in spiciness makes this dish customizable to your tastes, ensuring that everyone can enjoy a bowl.

Why It’s the Perfect Hangover Cure

One of the best things about this soup is that it is often used as a hangover remedy in Korea. The refreshing broth helps hydrate the body, while the fermented kimchi provides a natural probiotic boost to the digestive system. Additionally, the soybean sprouts and tofu add a good balance of protein and fiber, which helps to replenish the body after a night of indulgence. The soup’s warm, comforting qualities also help soothe an upset stomach, making it the perfect cure for those feeling under the weather.

How to Make the Soup Your Own

While this recipe is delicious as is, there’s always room for customization. For a more hearty version, you could add vegetables such as spinach, mushrooms, or zucchini. Some people also like to add a boiled egg on top of the soup to make it even more filling. The addition of fresh herbs or a sprinkle of sesame seeds can also enhance the flavor and give the soup a nice touch of texture.

If you prefer a vegetarian version, simply omit the fish sauce and use a vegetarian-friendly broth or soy sauce. If you want to add extra flavor, you could incorporate some kimchi juice into the broth for an extra tangy kick.

Conclusion

Kimchi Bean Sprout Soup is a versatile, healthy, and flavorful dish that captures the essence of Korean comfort food. Whether you’re in need of a quick meal, a hangover cure, or a light but satisfying dish to start your day, this soup is a great choice. It’s simple to prepare, packed with nutritious ingredients, and bursting with flavor from the combination of tangy kimchi and fresh bean sprouts.

Not only does this soup deliver a delightful balance of savory, spicy, and sour flavors, but it also provides numerous health benefits, thanks to the fermentation of the kimchi and the nutritional power of the soybean sprouts. It’s a dish that is both comforting and restorative, making it a go-to for many, whether as a morning meal or a light dinner.

Next time you’re looking for a meal that’s quick, easy, and packed with flavor, try making Kimchi Bean Sprout Soup. It will not only satisfy your hunger but also leave you feeling refreshed and revitalized.