Spicy Kimchi Soybean Sprout Soup (Kongnamul Kimchiguk)

Spicy Kimchi Soybean Sprout Soup (Kongnamul Kimchiguk)

45 mins
easy
3 servings

A flavorful and healthy Korean soup featuring fresh soybean sprouts and tangy kimchi. This quick and easy recipe is perfect for a weeknight meal.

EasyKoreanSoup

Equipment Needed

  • Cheesecloth or Strainer
  • Pot

Ingredients

  • 12.00 ozSoybean Sprouts(Washed and drained)
  • 0.50 mediumOnion(Sliced)
  • 1.00 cupKimchi(Chopped)
  • 2.00 clovesGarlic(Minced)
  • 10.00 piecesDried Anchovies(Heads and guts removed)
  • 1.00 largeGreen Onion(Sliced)
  • 2.00 tablespoonsFish Sauce(Adjust to taste)
  • 7.00 cupsWater

Instructions

1

Rinse and drain the soybean sprouts.

Estimated time: 2 minutes

2

Place the anchovies in a cheesecloth or strainer.

Estimated time: 1 minutes

3

Combine the sprouts, onion, garlic, and kimchi in a pot.

Estimated time: 2 minutes

4

Add water and the anchovy strainer to the pot.

Estimated time: 1 minutes

5

Bring to a boil, then reduce heat and simmer for 20 minutes.

Estimated time: 20 minutes

6

Stir in the green onion and fish sauce.

Estimated time: 1 minutes

7

Simmer for another 5 minutes.

Estimated time: 5 minutes

8

Remove the anchovy strainer.

Estimated time: 1 minutes

9

Serve hot and enjoy!

Estimated time: 1 minutes

10

Garnish with extra green onions, if desired.

Estimated time: 1 minutes