Imagine a steaming bowl of soup that captures the vibrant essence of Korean cuisine in just minutes - that's exactly what Kimchi Kongnamul Guk delivers! This incredibly simple yet deeply satisfying soybean sprout soup combines the tangy punch of kimchi with the delicate crunch of fresh sprouts, creating a dish that's not just a meal, but a culinary experience. Whether you're seeking comfort on a chilly evening or wanting to explore authentic Korean flavors, this recipe will transport your taste buds straight to the heart of Seoul.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 2 cups soybean sprouts
- 1 cup kimchi, chopped
- 4 cups water
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- Salt to taste
Instructions
- Rinse the soybean sprouts thoroughly under cold water, removing any discolored or damaged sprouts. Drain well and set aside.
- Chop the kimchi into small, bite-sized pieces, ensuring to reserve some of the kimchi juice for extra flavor.
- Heat sesame oil in a medium-sized pot over medium heat. Add minced garlic and sauté for 30-40 seconds until fragrant, being careful not to burn the garlic.
- Add the chopped kimchi to the pot and stir-fry for 1-2 minutes, allowing the kimchi to release its flavors and become slightly softened.
- Pour in the water and bring the mixture to a gentle boil. Add the reserved kimchi juice for additional depth of flavor.
- Once boiling, add the soybean sprouts to the pot. Reduce heat to medium-low and simmer for 5-7 minutes until the sprouts are tender but still crisp.
- Taste the soup and season with salt as needed. The kimchi will already provide some saltiness, so adjust carefully.
- Remove from heat and let the soup rest for 2-3 minutes to allow flavors to meld together.
- Serve hot in individual bowls, ensuring each serving has a good mix of sprouts and broth.
Tips
- Choose fresh, crisp soybean sprouts for the best texture and flavor. Avoid sprouts that look wilted or discolored.
- Use well-fermented kimchi for a deeper, more complex taste. The more aged the kimchi, the more robust the soup's flavor.
- Be careful not to overcook the soybean sprouts - they should remain slightly crisp and retain their delightful crunch.
- If you prefer a spicier soup, add a small amount of gochugaru (Korean red pepper flakes) for extra heat.
- For added protein, you can include soft tofu or a beaten egg stirred in during the last minute of cooking.
- Always taste and adjust seasoning at the end, as kimchi already contains salt.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 5g
Protein: 3g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
