Soybean sprout & kimchi soup
Kongnamul-kimchiguk
Koreans love soups and stews, and almost every meal includes one of them on the table. This is partly because rice and side dishes (banchan) are usually dry so we need something to complement them. Korean cuisine has a very diverse selection of soups and stews! But for me, this soybean sprout and kimchi soup (kongnamul-kimchiguk) is one of my regular favorites.
Why? Because it’s easy to make, very delicious and savory, inexpensive, and also goes well with a variety of side dishes. It’s a very special soup: when you add kimchi to soybean sprouts, the broth gets a little sour and it gets more savory. Combined with this anchovy broth it makes for a very unique taste combination. I can say it’s Korean soul food! All Koreans love it because it tastes so good.
This is a go-to for me when I buy soybean sprouts, because I always have kimchi in the fridge and ready to go. I like to eat it gukbap style, by putting my rice right in the soup and mixing it in. Soybeans have vitamins, kimchi is very healthy, and with rice included it makes for a one-bowl meal. When I cook this soup, the aroma makes me excited. The smell is irresistible!
Like all Korean soups, kongnamul-kimchiguk is meant to be served as a complement to rice and with kimchi on the side. You can add more side dishes too, but they aren’t totally necessary. In this video, the side dishes I served with the soup were: cubed radish kimchi (kkakdugi), braised soybeans (kongjorim), spicy braised tofu (dubu jorim), bok choy muchim, grilled beef short ribs (galbi), and sweet and sour seaweed salad (miyeok-muchim).
Ingredients
Serves 2 to 3
- 1 package (12 ounces) soybean sprouts, washed and drained
- ½ medium size onion (about 3 ounces), sliced
- 1 cup fermented kimchi, chopped
- 2 garlic cloves, minced
- 10 large dried anchovies, heads and guts removed
- 1 daepa, large green onion (or 2 regular green onions), sliced
- 1 tablespoon plus 1 teaspoon fish sauce (or soup soy sauce to your taste)
Directions
Prepare the anchovies
- Place the anchovies in a soup strainer, or wrap them in cheesecloth.
Make soup
- In a pot, combine soybean sprouts, onion, garlic, and kimchi.
- Add 7 cups of water and the anchovy strainer to the pot.
- Cover and cook over medium-high heat for 25 minutes.
- Stir in the green onion and fish sauce. Cover and cook for an additional 5 minutes.
- Remove from the heat and take out the anchovy strainer.
Serve
Serve the soup with rice, kimchi, and additional side dishes. Enjoy your delicious soup!
