This Man's Cook Huangdae Kimchi Soup

• water 2L
• anchovy for broth 15 pieces (or 1 broth packet)
• fresh kimchi 500g
• dried yellow croaker strips 30g
• green onion 1 stalk
• green chili pepper 2 pieces
• red pepper powder 1 tablespoon
• minced garlic 1 tablespoon
• soy sauce 2 tablespoons
• soybean sprouts 200g
• salt to taste

Recipe 🍳

Cooking tips 💡

• Avoid using kimchi juice—it can make the broth heavy and dull the freshness. Instead, use only red pepper powder to achieve the vibrant color.
• Always use well-fermented, tangy fresh kimchi to ensure deep umami and bright acidity in the broth.
• After adding soybean sprouts, either keep the lid on tightly for 5 minutes to prevent fishy odor, or bring to a full boil from the start to eliminate any off-flavors.