Aha Bujang's Soybean Sprout Kimchi Soup

Name: Aha Bujang's Soybean Sprout Kimchi Soup
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 cup well-fermented napa cabbage kimchi; 100g soybean sprouts; 1L water; 3 tbsp kimchi liquid; 2/3 tbsp fermented sand lance sauce; 1/2 tbsp beef dashida

A super-simple soybean sprout kimchi soup that brings out deep savory flavor with well-fermented kimchi, soybean sprouts, fermented sand lance sauce, and beef dashida.

15 min Difficulty Very easy Soups & stews

Main ingredients

Kimchi Soybean sprouts Fermented sand lance sauce Beef dashida

Ingredients needed

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Kimchi Soybean sprouts Fermented sand lance sauce Beef dashida

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2 servings

Recipe

Rinse the soybean sprouts under running water and drain. Cut the napa cabbage kimchi into bite-sized pieces.
Add 1L of water, the soybean sprouts, and the kimchi to a pot and place over high heat.
Season with the kimchi liquid, fermented sand lance sauce, and beef dashida.
When the soup comes to a rolling boil, reduce the heat slightly.
Simmer for about 3 more minutes to preserve the crunch of the soybean sprouts and the refreshing taste of the kimchi, then finish.

Add water, rinsed soybean sprouts, and cut kimchi to a pot.
Season with kimchi liquid, fermented sand lance sauce, and dashida.
Once it starts boiling vigorously, simmer for 3 more minutes and serve.

Cooking tips

If the kimchi is not fermented enough and lacks sourness, add 1–2 teaspoons of vinegar to supplement the refreshing sour flavor.
If using aged kimchi that is too sour, add a small amount of sugar to neutralize the sourness.
When boiling soybean sprouts, leave the lid off entirely to prevent any off-odor and achieve a clean broth.

Recommended for

Those who want to make a quick, refreshing soup without complicated ingredient prep.
Those looking for a clean, crunchy soybean sprout kimchi soup to cure a hangover.

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Aha Bujang's Soybean Sprout Kimchi Soup

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