Korean•budget
Soybean sprout & kimchi soup (Kongnamul-kimchiguk: 콩나물김치국)
Savory, delicious, budget-friendly, and easy-to-make soybean sprout & kimchi soup. All Koreans love it because it tastes so good!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 large green onion (or 2 regular green onions), sliced
- 1 tablespoon plus 1 teaspoon fish sauce (or soup soy sauce to your taste)
Instructions
- 1
Place the anchovies in a soup strainer or wrap them in cheesecloth.
- 2
In a pot, combine soybean sprouts, onion, garlic, and kimchi.
- 3
Add 7 cups of water and the anchovy strainer to the pot.
- 4
Cover and cook over medium-high heat for 25 minutes.
- 5
Stir in the green onion and fish sauce. Cover and cook for an additional 5 minutes.
- 6
Remove from the heat and take out the anchovy strainer.
- 7
Serve the soup with rice, kimchi, and additional side dishes.
- 8
Enjoy your delicious soup!