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

Steps

1. 1

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

2. 2

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

3. 3

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

4. 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. 5

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