This soup is a variation of kongnamul guk that’s made with kimchi. It’s scrumptious with a pleasant spicy kick!
Kimchi kognamul guk (김치 콩나물국) is one other widespread on daily basis soup in Korean houses. It’s a variation of kongnamul guk which is made with kongnamul (soybean sprouts), a staple Korean vegetable.
Kongnamul guk is among the most typical on daily basis soups in Korean houses. Soybean sprouts is excessive in B nutritional vitamins, vitamin C and protein. This explains why kongnamul guk is a well-liked dwelling treatment for widespread colds and hangovers in Korea.
The addition of kimchi takes the soup to a different stage with a spicy kick that’s ok to clear your sinuses. When my children have been rising up, I made this soup for them after they had a chilly, similar to my mom did after I was rising up.
This soup is my daughter’s favourite soup when she feels beneath the climate. Nothing beats it on chilly days! It’s positively a household favourite!
As with kongnamul guk, this soup is finest with an anchovy broth base. You need to use beef broth as an alternative if you’d like. To make beef broth, merely sauté thinly sliced, chew sized beef till all of the items flip brown. Pour in 8 cups of water and produce it to a boil. Cut back the warmth to medium excessive and proceed to boil, coated, for 10 minutes. See my muguk recipe for reference.
This soup will style finest in case your kimchi is absolutely fermented and bitter. The juice from the kimchi provides a lot taste to the broth, if out there. We prefer it further spicy with gochugaru. You’ll be able to at all times omit it or regulate to style.
I used just a little little bit of soup soy sauce (guk ganjang,국간장) to season the soup on this recipe. Generally, I take advantage of saeujeot (salted shrimp). The kimchi and its juice provides saltiness, so that you simply want just a little little bit of extra seasoning. If you happen to don’t have Korean soup soy sauce, you need to use fish sauce or just season with salt.
Serve it individually, or over the rice to make gukbap (국밥), a soup with rice in it.
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Directions
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Make anchovy broth with 8 cups of water. See the recipe.
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Rinse the soybean sprouts a few occasions, discarding any skins which might be floating. Slice the kimchi into about 1/2-inch thick strips.
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Add the sliced kimchi, kimchi juice, gochugaru, and the soup soy sauce (or saeujeot, salted shrimp) to the anchovy broth. Convey it to a boil. Cook dinner over medium excessive warmth till the kimchi turns translucent, about 5 minutes.
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Add the bean sprouts and garlic. Cook dinner, coated, for 3 – 4 minutes. Don’t open the lid whereas the bean sprouts are being cooked, or the uncooked bean scent will linger even after cooked. As soon as the bean sprouts are cooked, regulate the seasoning by including salt and pepper.
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Add the scallions and boil for an additional minute. Serve individually with a bowl of rice, or serve it over the rice in a bowl.
This recipe was initially posted in January 2013. I’ve up to date it right here with new images, extra data and minor adjustments to the recipe.
