Kim Dae-seok's Kimchi Bean Sprout Soup

• kimchi 400g (including broth)
• soybean sprouts 300g
• water dropwort 1 handful
• onion 1/4
• green chili pepper 2
• dried anchovies for broth 1 handful
• kombu 1 piece (10g)
• water 1.8L
• mirin 2 tablespoons
• minced garlic half tablespoon
• gochugaru 1 tablespoon
• soup soy sauce 1 tablespoon
• anchovy sauce 1 tablespoon
• salt half tablespoon

Recipe 🍳

Cooking tips 💡

• Do not season the soybean sprouts before adding them, as pre-salting causes moisture loss and makes them tough—always add seasoning at the final stage for optimal crispness.
• Removing the anchovy guts and briefly microwaving them eliminates off-flavors and results in a clean, rich-tasting broth.
• Using water dropwort instead of green onions enhances the soup’s cool freshness and aromatic quality, making it especially effective for hangover relief.

Recommended for 🙋

• ⭐Those needing a refreshing, tangy soup to clear their stomach after drinking alcohol.
• ⭐People who enjoy the perfect balance of crisp soybean sprouts and cool, savory kimchi broth.