Modu Recipes

Solo Cooking God Kimchi Kongnamul Soup

A spicy hangover soup made with fresh kongnamul and deeply boiled kimchi, achieving a rich savory taste using anchovy fish sauce without the need for a long anchovy broth extraction.

🙋 Recommended for

  • ⭐ Those looking for the perfect hangover soup to quickly settle their stomach the day after drinking without a complicated cooking process.
  • ⭐ Those who prefer a clean, spicy, and clear broth with kimchi and vegetables, without any meat.
  • ⭐ Beginner solo cooking novices who find it tedious to make stock by boiling anchovies or kelp and are not skilled at cooking.

Ingredients needed 🛒2 servings

  • 150g kongnamul
  • 1 cup kimchi
  • 1/2 green onion
  • 3 cups water
  • 2 tbsp anchovy fish sauce
  • 1/2 tbsp sugar
  • 1/2 tbsp minced garlic
  • 1 tbsp gochugaru (Korean chili flakes)
  • 1 Cheongyang pepper
  • a little seasoned salt

Recipe 🍳

  1. Rinse the kongnamul thoroughly under running water and drain. Cut the kimchi into bite-sized pieces.
  2. Slice the green onion and Cheongyang pepper to your desired thickness.
  3. Pour 3 cups of water into a pot and immediately add 2 tbsp of anchovy fish sauce to create a deep broth flavor.
  4. Add all the prepared chopped kimchi to the pot.
  5. If the kimchi used is sour kimchi with a strong sour taste, add 1/2 tbsp of sugar to balance the sourness.
  6. Add 1/2 tbsp of minced garlic and 1 tbsp of gochugaru for a spicy and deep color, then turn on the heat to boil.
  7. When the broth starts to boil vigorously, add all the rinsed kongnamul at once.
  8. Immediately add the sliced green onion and Cheongyang pepper, and boil thoroughly for at least 3 minutes until the kongnamul softens and the refreshing flavor is released.
  9. Finally, taste the broth and adjust the seasoning with a little MSG-blended seasoned salt (or salted shrimp) to suit your taste, then it's done.
  1. Add water and anchovy fish sauce to a pot, then add chopped kimchi, sugar, minced garlic, and gochugaru, and bring to a boil first.
  2. When the broth boils, add rinsed kongnamul, green onion, and Cheongyang pepper, and boil for at least 3 minutes.
  3. Finally, adjust the seasoning with seasoned salt or salted shrimp, and serve hearty.

Cooking tips 💡

  • If you don't have anchovy fish sauce, you can use sand lance fish sauce or tuna extract to mimic the deep flavor of a broth made from scratch.
  • Always add the kongnamul when the broth is boiling vigorously to avoid the characteristic raw bean smell and maintain its crunchiness.
  • When adjusting the final salt level, using MSG-blended seasoned salt or salted shrimp instead of regular salt will bring out an explosion of refreshing and deep umami.
  • If the broth becomes too salty and reduced, don't panic—just add a little more water and boil for a short while longer to easily fix it.

Shop ingredients on Coupang(Ad)

KongnamulKimchiGreen onionAnchovy fish sauceMinced garlicGochugaru (Korean chili flakes)Cheongyang pepper

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