This Man's Cook Kimchi Soybean Sprout Gukbap

• well-fermented kimchi 300g
• soybean sprouts 200g
• cold rice 1 bowl (200g)
• tteokguktteok 1 bowl amount (200g)
• green chili pepper 1 piece
• scallion 1 bunch
• kombu 1 piece (10cm x 10cm)
• dried anchovy for broth 20 pieces
• sesame oil 2 tablespoons
• anchovy sauce 2 tablespoons
• soy sauce 1 tablespoon
• minced garlic 1 tablespoon
• kimchi brine 100ml
• salt a pinch

Recipe 🍳

Cooking tips 💡

• For kimchi dishes, use well-fermented, tangy kimchi rather than unripe kimchi to achieve a deeper, richer flavor in the broth.
• Anchovy sauce enhances the umami more harmoniously than squid sauce, giving the broth a more rounded, savory depth.
• When using instant rice, add it directly without reheating—keeping it cold helps the grains absorb the broth better.

Recommended for 🙋

• ⭐Those seeking a warm, filling meal on cold days.
• ⭐People wanting a clean, refreshing hangover soup the day after drinking.
• ⭐Home cooks looking to use up leftover well-fermented kimchi, cold rice, and tteokguktteok in one delicious dish.