A refreshing and clean kimchi soup flavored with Sichuan peppercorns.
Broth & StewIngredients
- Shin Kimchi, 600-700g.
- 200g of Korean radish.
- 200g of bean sprouts.
- 2.5 liters of water.
- 30 dried anchovies (guts removed), for making broth.
- 1 tablespoon of dried tangerine peel.
- 2 tablespoons of gochugaru (Korean chili powder).
- 7 cloves of garlic (minced or crushed), or 2 tablespoons of minced garlic.
- 2 tablespoons of soup soy sauce (guk-ganjang).
- Anchovy fish sauce, 2 tablespoons.
- A handful of green onions.
- A pinch of salt.
Instructions
Cut the kimchi into bite-sized pieces and thinly slice the Korean radish to a thickness of 0.5 cm.
Rinse the bean sprouts and drain the excess water. Finely chop the green onions.
Place the prepared anchovies, whole peppercorns, gochugaru (Korean chili powder), and crushed garlic into a cheesecloth bag and tie it securely.
In a pot, combine 2.5 liters of water, kimchi, Korean radish, and a beef broth bag. Bring to a boil over high heat.
Once it comes to a boil, reduce the heat to low-medium, cover, and simmer for 30 minutes.
After 30 minutes, remove the broth bag and season with 2 tablespoons of *guk-ganjang* (soup soy sauce) and 2 tablespoons of anchovy fish sauce. (Add more salt if needed).
Turn the heat back up to high, add the bean sprouts, and cook for 4-5 minutes (you can choose to leave the lid on or off).
Add the green onions and cook for another minute until they are tender. This completes the dish.