Kimchikongnamulguk || Kimchi and Bean Sprout Soup, 辛奇豆芽汤, 辛奇豆芽湯, キムチと豆もやしスープ, 김치콩나물국 1

Kimchi Kongnamulguk is a popular Korean soup that combines the spicy, tangy flavors of kimchi with the refreshing taste of bean sprouts. It’s a simple yet satisfying dish that’s perfect for any time of year.

Ingredients:

• 1 liter (4 cups) water
• 1 tablespoon anchovies (optional)
• 1 inch (2.5 cm) dried kelp
• 1 onion, thinly sliced
• 1 carrot, thinly sliced
• 1 garlic clove, minced
• 2 cups kimchi, chopped
• 1 cup bean sprouts, rinsed
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon ground white pepper
• 1 teaspoon sesame oil (optional)
• Green onion for garnish

Instructions:

1. Make the broth: In a large pot, bring the water, anchovies, kelp, onion, carrot, and garlic to a boil. Reduce heat and simmer for 15 minutes. Remove the anchovies and kelp.
2. Add the kimchi and bean sprouts: Stir in the kimchi and bean sprouts, along with the kimchi juice.
3. Season and simmer: Add the soy sauce, sugar, white pepper, and sesame oil. Simmer for 5 minutes, or until the bean sprouts are tender.
4. Serve: Serve hot, garnished with green onion.

Tips:

• For a spicier soup, add more kimchi or adjust the amount of chili flakes.
• If you don’t have anchovies, you can use a vegetable broth or chicken broth instead.
• You can also add other vegetables to the soup, such as tofu or mushrooms.
• This soup is often served with a side of rice.