Kim Dae-seok's Soybean Sprout and Hijiki Soup

• soybean sprouts 200g
• hijiki 200g
• radish 200g
• dried kelp 15g
• dried round herring 5 pieces
• minced garlic 1/2 tablespoon
• soup soy sauce 2 tablespoons
• doenjang 1/2 tablespoon
• green chili peppers 2
• red chili peppers 1
• scallions 1/2 bunch
• salt 1/3 tablespoon
• water 1.6L

Recipe 🍳

Cooking tips 💡

• Marinating radish and hijiki in a mixture of garlic and doenjang before cooking allows the flavors to penetrate deeply, resulting in a well-balanced, rich broth. It also prevents the radish from breaking apart too easily.
• To avoid bitterness and fishy odors in the broth, ensure the dried round herring is thoroughly dried by heating it sufficiently in a preheated microwave before use.
• For added freshness and seafood richness, consider adding a small handful of fresh clams or light clam meat during simmering, depending on preference.

Recommended for 🙋

• ⭐Those looking to enjoy a spicy, refreshing soup.
• ⭐People who want to try a restaurant-style, doenjang-based soup that delivers a clean, refreshing broth without heaviness.
• ⭐Anyone wanting to enjoy the oceanic flavor of hijiki and the crisp texture of soybean sprouts in one satisfying dish.