Kimchi and soybean sprout soup (Kongnamul Gukbap).
Fermentation & PicklingIngredients
- A moderate amount of kimchi.
- 200g of bean sprouts.
- 1 cup of cooked rice (200g).
- Rice cake soup (tteokguk) - 200g.
- 1 green chili pepper.
- A handful of green onions.
- 1 sheet of dashima (kelp), approximately 10x10 cm in size.
- 20 dried anchovies for making broth.
- 1.5 liters of water.
- 2 tablespoons of perilla oil.
- Anchovy fish sauce, 2 tablespoons.
- 1 tablespoon of soup soy sauce (guk-ganjang).
- 1 tablespoon of minced garlic.
- 100ml of Kimchi broth (freshly made).
- A pinch of salt.
Instructions
The bean sprouts are rinsed in water and their skins are removed. The anchovies are cleaned of their innards and placed in a broth bag.
In a pot, add the chopped kimchi and 2 tablespoons of perilla oil. Stir-fry over medium heat for 5 minutes until well combined.
Add 1.5 liters of water, a piece of kelp (dashima), and a pouch of dried anchovies to a pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for an additional 10 minutes before removing the kelp and anchovy pouch.
Add 2 tablespoons of anchovy fish sauce, 1 tablespoon of soup soy sauce, 1 tablespoon of minced garlic, and 100ml of kimchi broth to season the broth.
Add the cooked rice, *tteokguk* (rice cake soup), and bean sprouts to a pot, cover it, and cook over medium heat for 3 minutes.
Season the broth with salt to taste, then add finely chopped green onions and Korean chili peppers. Simmer for another minute before serving with Korean radish.