Soybean sprout & kimchi soup (Kongnamul-kimchiguk: 콩나물김치국)

kimchi

🥗Healthier: fermented vegetables

💰Cheaper: cabbage + spices

Fermented vegetables provide probiotics without the spice of kimchi.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a protein-rich alternative while cottage cheese is more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often cheaper.

gochugaru

🥗Healthier: paprika + cayenne

💰Cheaper: red pepper flakes

This combination mimics the heat and color of gochugaru.

Remove any broken or brownish soybean sprouts while washing them.

Chop half a cup of onion and set aside.

Chop green onion and set aside to add later.

Chop kimchi into small pieces, about 1 cup.

Add 7 cups of water to a pot and place the cleaned soybean sprouts inside.

Add the chopped onion and the pouch of dried enoes to the pot.

Cover and cook on medium-high heat for 25 minutes, checking occasionally to prevent boiling over.

After 25 minutes, add the chopped kimchi and stir.

Add 1 tablespoon plus 1 teaspoon of fish sauce and stir again.

Cook for an additional 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens