Skip to content
UnoRecipe
March 2, 2026
Kimchi Bean Sprout Soup, Removing the Kimchi Filling Makes the Broth Clean and Clear

Kimchi Bean Sprout Soup, Removing the Kimchi Filling Makes the Broth Clean and Clear

Profile요리왕비룡 Korean Food CookingViews: 28
Bean Sprout Kimchi Soup
Soup
Korean Food
Kimchi
Bean Sprouts
Anchovy
Broth Dish
Spicy
Hot and Spicy
Home Cooking
Hangover Cure
Serves 4
Rice Stealer
Cook time
20 min
Difficulty
1 out of 5 stars
Servings
Serves 4

Ingredients

Tap to check off
Serves 4
We may earn a commission on purchases made through the links above.

Steps

  1. Shake off the kimchi filling and cut into bite-sized pieces.

  2. Remove the heads and intestines of the anchovies and place them in a dashi pack.

  3. Add 1L of water, kimchi, and anchovies to a pot and boil thoroughly for 10 minutes from the boiling point.

  4. Remove the anchovies, add another 1L of water, and once it comes to a full boil, add 200g of bean sprouts, 1T minced garlic, 1T soup soy sauce, 1T anchovy fish sauce, and 1T chili powder. Boil for 5 minutes.

  5. Add Korean green chili and green onion, then season with salt as needed.

Ad
Original video

You might also like

Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different

Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different

요리왕비룡 Korean Food Cooking
Gochujang Anchovy Stir-fry, Tossing in a Cooked Sauce Without Corn Syrup Makes It Just Right and Not Cloying

Gochujang Anchovy Stir-fry, Tossing in a Cooked Sauce Without Corn Syrup Makes It Just Right and Not Cloying

요리왕비룡 Korean Food Cooking
Sukyuk Boiled Pork - Simmering with Asian Pear and Doenjang Leaves Zero Gamey Odor

Sukyuk Boiled Pork - Simmering with Asian Pear and Doenjang Leaves Zero Gamey Odor

요리왕비룡 Korean Food Cooking
Stir-Fried Shiitake Mushrooms, Using Only Salt and Perilla Oil Instead of Soy Sauce Really Brings Out the Aroma

Stir-Fried Shiitake Mushrooms, Using Only Salt and Perilla Oil Instead of Soy Sauce Really Brings Out the Aroma

요리왕비룡 Korean Food Cooking
Seasoned Dried Pollack Strips, Tossing While the Sauce Is Still Hot Made the Seasoning Just Right

Seasoned Dried Pollack Strips, Tossing While the Sauce Is Still Hot Made the Seasoning Just Right

요리왕비룡 Korean Food Cooking
Stir-fried King Oyster Mushrooms: Just One Spoonful of Oyster Sauce Makes It Taste Like Meat

Stir-fried King Oyster Mushrooms: Just One Spoonful of Oyster Sauce Makes It Taste Like Meat

요리왕비룡 Korean Food Cooking

Related Articles

ingredient-guide

Dashi & Stock Basics: The Combinations We Actually Use Most

What 1,630 UnoRecipe recipes reveal about Korean stock — anchovy, kelp, radish — and why combinations beat singles, via umami synergy (glutamate + inosinate, 7-8x).

#stock#dashi#anchovy#kelp
food-trends

Kimchi-jjigae: Pork or Tuna? The Data Behind the Fork

UnoRecipe's 12 kimchi-jjigae recipes split 9 pork to 3 tuna. We use the data and food science to show how pork fat and canned-tuna oil build two different broths.

#kimchi-jjigae#pork#tuna#food science