Do you wonder what kind of food Koreans eat daily? Most Koreans eat rice, soup, and various sides as one meal at least once a day. (Usually, I do that 3 times a day though.
) Since we eat soup during most of our meals, we have many different kinds. So here today, I want to share a Korean soup made with kimchi and soybean sprouts called KimChi kongNaMulGuk. I will also show you how to make a savory anchovy broth in this post (video) step by step, so you can use it for your Korean soup or stew. Let’s master homemade broth and soup that Koreans eat often.
Yield: 3-4 Servings
Short Korean Lesson
- CheonJae (천재) = Genius
- BaBo (바보) = Fool
- 1 Bag of Soybean Sprouts (12 oz)
- 1 Generous Cup Well Fermented Kimchi
- 6 Cups Dried Anchovy Broth
- ¼ Cup Green Onion
- 1 Tbsp Green Hot Pepper (Optional)
- 2 Tbsp Kimchi Broth
- 1 Generous Tbsp Soup Soy Sauce
- ½ Tbsp Hot Pepper Powder
- ½ Tbsp Garlic, Minced
- ⅛ tsp Salt
Anchovy Broth Ingredients: (Yield:12 Cups)
- 14 Cups Water
- 20 Large Dried Anchovies
- 8 Pieces Kelp (2×2 inches)
- 1 Large Onion
- 2 Green Onions
- 4 Garlic Cloves
Let’s start by making a key ingredient for this soup, the anchovy broth. If you are a vegetarian, you can use my homemade vegetable broth instead. Get 20 of these large dried anchovies. Remove the heads and guts.
The heads and guts can give a little bitter flavor to the broth, so this time I will only use this.
Along with the dried anchovies, we need these ingredients: 8 pieces of kelp (2×2 inches), 1 large onion, 2 green onions, and 4 cloves of garlic.
I will cut the green onions and the onion in half, so they will better flavor the broth.
These are disposable bags that you can use to make different kinds of broth. I will use a large and medium one today.
I will put my dried kelp into a medium-sized bag and the dried anchovies into a large bag and close the top like this. (Check the video instruction for it.) This way, you can easily remove them from the broth later.
Add all the ingredients for the broth into a pot with 14 cups of water. Once the broth starts to boil, cook it for about 5 minutes on high.
After 5 minutes, remove and discard the kelp and reduce the temperature to medium-low.
Continuously cook the broth for about 30 minutes on medium- low.
Meanwhile, chop 1 generous cup of well fermented kimchi into chunks.
Wash 1 bag of soybean sprouts (12 oz) and remove any bad parts.
Cut 1⁄4 cup of green onion into 1⁄2 inch pieces and slice 1 Tbsp worth of green hot pepper thinly.
If you see any foam on the surface of the broth, remove it with a spoon like this. This will make the broth taste better.
After 30 minutes, discard all the ingredients from the broth. You will get about 12 cups of delicious anchovy broth for your soup. I keep my broth in a glass jar like this. It is convenient to have homemade broth ready to use.
Finally, we can make the soup now. Put the prepared soybean sprouts into a pot.
Then, pour about 6 cups of broth into the pot. If you don’t have any broth, you can just use 6 cups of water too. In that case, you might want to add more soy sauce and/or fish sauce later.
Cook it on high and once it starts to boil, cook for about 3 minutes. After 3 minutes, add the kimchi.
Then season the soup with a generous Tbsp of soup soy sauce, ½ Tbsp hot pepper powder, ½ Tbsp of minced garlic, and 2 Tbsp of kimchi broth from your kimchi jar. Cook it for 15 minutes on medium-high.
After 15 minutes, the soup is almost done. Taste it and add up to ⅛ tsp of salt.
Add the chopped green onion and hot pepper into the soup. Cook 1 more minute.
Then turn off the heat.
It was super easy, wasn’t it? This soup is good for anybody, but people in Korea especially eat this particular soup for hangovers. I heard that soybean sprout is good for it, plus the spicy and hot broth can wake up your body and mind.Try it someday.