Making Kimchi Bean Sprout Soup Cool and Delicious
When I have a low appetite in summer, I make it with sour kimchi and bean sprouts. The sour, cool, and spicy taste stimulates your appetite.
4 serving
Within 30 minutes
팍스쿡스
Ingredients
  • ripe kimchi
    3ea
  • Bean sprouts
    2handful
  • salted shrimp
    1spoon
  • Tofu
    1/2piece
  • leek
    1/2ea
  • Korean style soy sauce
    2spoon
  • Sea tangle
    3piece
  • Katsuobushi broth
    2spoon
Video
Cooking Steps
STEP 1/8
Please cut the sour kimchi into the size you like.
STEP 2/8
Cut the green onion diagonally.
STEP 3/8
Tofu is just right, but if you like it, you can use one.
STEP 4/8
Boil kelp and katsuobushi soy sauce in 600ml of water.
STEP 5/8
When the water boils, add the kimchi as it is.
STEP 6/8
Please add bean sprouts, too. (Never close the lid.)
STEP 7/8
Season with 1 spoon of salted shrimp and 2 spoon of soy sauce. If you don't have enough water, add more water and taste it.
STEP 8/8
Add tofu and green onion and boil it. It's done. The more it boils over low heat, the more delicious it tastes like kimchi.
Adjust the water according to the amount of kimchi and bean sprouts. Make sure to taste it after refilling the water!
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