Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi)

Method5 steps · about 35 min

1. 1

   Step 1: Choose one broth route. Use the listed 6 cups ready-prepared anchovy stock (6 cups), or make the anchovy-kelp broth: remove the dark innards from large dried anchovies (10–12 medium-large), leaving the heads on (small-to-medium anchovies do not need gut removal), then combine the 10–12 medium-large dried anchovies with 2 dried-kelp squares and 8 cups water, and optionally soak for at least 20 minutes if time permits. Bring to a gentle boil uncovered, lower to medium-high and boil 10 minutes, then strain out the anchovies and kelp. Measure 6 cups prepared broth for this soup and reserve any excess for another use.

   Boil homemade enhanced anchovy broth · 10 minUses 6 cups prepared anchovy stock, or make the homemade broth below · 10–12 medium-large dried anchovies, only for homemade stock · 2 pieces dried kelp, each about a 3-inch square, only for homemade stock · 8 cups water, only for homemade stock

   
2. 2

   Step 2: Rinse the soybean sprouts (10 ounces) a couple of times, discarding any skins that are floating. Slice the kimchi into about 1/2-inch thick strips.

   Uses 10 ounces soybean sprouts (kongnamul) · 8 ounces fully fermented kimchi · Water, as needed to rinse soybean sprouts

   
3. 3

   Step 3: Add the prepared sliced kimchi, optional kimchi juice, gochugaru (1 tsp) and either 2 tsp soup soy sauce or 1 tsp saeujeot to the 6 cups prepared anchovy broth. Bring to a boil and cook over medium-high heat until kimchi turns translucent, about 5 minutes.

   Cook kimchi until translucent · 5 minUses 6 cups prepared anchovy broth · Sliced fermented kimchi · 1/4 cup juice from kimchi, if available · 1 tsp gochugaru, adjusted to taste · 2 teaspoons soup soy sauce (guk ganjang) (or 1 teaspoon saeujeot - salted shrimp) · 1 tsp saeujeot, only instead of soup soy sauce

   
4. 4

   Step 4: Add the bean sprouts and garlic (1 teaspoon). Cook, covered, for 3 - 4 minutes. Do not open the lid while the bean sprouts are being cooked, or the raw bean smell will linger even after cooked. Once the bean sprouts are cooked, adjust the seasoning, if needed, by adding salt (to taste) and pepper.

   Cook bean sprouts · 4 minUses Seasoned kimchi broth · Rinsed soybean sprouts · 1 teaspoon minced garlic · Salt, to taste · Black pepper, to taste

   
5. 5

   Step 5: Add the scallions (1) and boil for another minute. Serve separately with a bowl of rice, or serve it over the rice in a bowl.

   Finish soup with scallion · 1 minUses Cooked kimchi and soybean-sprout soup · 1 scallion (roughly chopped) · Cooked rice, as desired for serving