Modu Recipes

Solo Cooking God Kimchi Nureungjijuk

A Gyeongsang-style hangover remedy porridge simmered with spicy, savory broth made from stir-fried kimchi and green onion, enriched with fragrant nureungji and refreshing soybean sprouts.

🙋 Recommended for

  • ⭐ Those seeking a perfect hangover cure that clears the stomach with bold, spicy, and tangy soup.
  • ⭐ Home cooks looking for an excellent value meal using leftover kimchi, fridge-stored soybean sprouts, and stored nureungji.
  • ⭐ People wanting a warming, spicy, and refreshing porridge to comfort the body during cold seasons or when appetite is low.

Ingredients needed 🛒1 servings

  • as much nureungji as desired
  • 1 cup of fresh kimchi (measured in paper cup)
  • full bowl of soybean sprouts
  • 1/2 green onion
  • 1/4 tablespoon chicken stock
  • 1 tablespoon squid sauce
  • 1/3 tablespoon minced garlic
  • 1 tablespoon gochugaru
  • 2 paper cups water
  • appropriate amount of cooking oil

Recipe 🍳

  1. Chop the white part of the green onion finely and prepare. Cut the fresh kimchi into small pieces using scissors, filling up one paper cup.
  2. Heat generous amount of cooking oil in a pot, then add the chopped white parts of green onion and kimchi. Sauté slowly until the aroma of the oil is rich and full.
  3. Once the kimchi has lost its raw sharpness and becomes fragrant and well-browned, immediately pour in 2 paper cups of water and bring to heat.
  4. When the broth begins to bubble vigorously, add the prepared nureungji, along with 1/4 tablespoon chicken stock, 1 tablespoon squid sauce, 1/3 tablespoon minced garlic, and 1 tablespoon gochugaru. Adjust seasoning accordingly.
  5. Simmer until the nureungji becomes soft and thickened throughout, then add soybean sprouts generously to fill the pot.
  6. Gently cook just until the crispness of the soybean sprouts slightly diminishes, then top with the green parts of the green onion as garnish and serve.
  1. Add oil to a pot, then sauté finely chopped white parts of green onion and finely diced fresh kimchi until well browned.
  2. Pour in water, then add nureungji, chicken stock, squid sauce, minced garlic, and gochugaru. Bring to a rolling boil.
  3. Once the nureungji is fully softened, add plenty of soybean sprouts and cook briefly until they retain their crisp texture but lose some of their raw bite.

Cooking tips 💡

  • It's essential to thoroughly sauté the kimchi and green onion in oil before adding water—this eliminates the harsh raw tang of kimchi and allows the broth to absorb deep, savory umami richness.
  • Soybean sprouts should be added only at the final stage and cooked uncovered just until their crispness slightly fades—this preserves their refreshing broth flavor and satisfying crunch.
  • This recipe reimagines the traditional Gyeongsang regional hangover porridge, Gangsigijuk, where the nutty nureungji thickens the broth and enhances its depth of flavor.

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nureungjikimchisoybean sproutsgreen onionchicken stocksquid saucegarlicgochugaru

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