Yeolmu Mul Kimchi
Spicy or mild young radish water kimchi, enjoyed cool and crunchy without flour paste.
📝 Editor's Notes
Today, we're introducing a recipe for spicy bean sprout soup (eolkkeon kongnamul-guk) that can be made in just 9 minutes using a microwave.
It's incredibly useful when you crave a warm and refreshing soup in a busy daily life.
Especially, by using Haetongnyeong one-cube broth powder sticks, you can easily achieve a deep flavor, and a big advantage is that you can cook it cleanly without worrying about it overflowing.
Its spicy yet refreshing taste is excellent, making it great as a hangover soup, and it's highly versatile as it can be transformed into refreshing yeolmu cold noodles.
It will be a warm and comforting meal that you can enjoy without burden throughout all four seasons.
🛒 Ingredient Tips
When choosing bean sprouts, it's important to select plump ones with few rootlets, and yellow, fresh heads.
Old bean sprouts tend to have a raw smell and a soft texture.
For green onions, those with distinct and firm green leaves and white stalks are fresh.
Especially, the green leaf portion is rich in vitamins and iron, so don't discard it.
Finally, the saltiness and flavor concentration of broth sticks may vary by product, so if you're using it for the first time, it's recommended to add only 1 packet and taste before adding more.
Adjust gochugaru (Korean chili powder) to your preference to add spiciness.
🔄 Substitution Guide
If you want to use other vegetables instead of bean sprouts, you can use mung bean sprouts (sukjunamul).
Mung bean sprouts are a bit crunchier than bean sprouts and have a stronger unique aroma, allowing you to enjoy a different taste.
The cooking time is similar to bean sprouts, about 9 minutes in the microwave is sufficient.
If you don't have broth sticks, you can make your own anchovy-kelp broth or use commercially available liquid broth.
However, liquid broths are often seasoned, so it's important to adjust the amount of salt.
If you slice and add Cheongyang chili peppers (cheongyang-gochu) instead of gochugaru (Korean chili powder), you can get a cleaner and spicier flavor.
Besides brown rice vermicelli, you can also use regular vermicelli, medium noodles, or mix it with rice for a delicious meal.
🥘 Ingredients
👨🍳 Cooking Points
The main cooking point of this recipe is using the 'microwave'.
It's very convenient because you don't have to constantly watch it to prevent it from overflowing, as you would when boiling in a pot.
First, put all ingredients into a microwave-safe container, cover, and microwave for 9 minutes.
The bean sprouts must be cooked thoroughly to avoid a raw smell and to achieve a crunchy texture.
Especially, making sure the yellow heads of the bean sprouts are well-cooked is key.
Second, it's about the golden ratio of broth sticks and seasoning.
Add 2 packets of broth stick, salt, and gochugaru (Korean chili powder) to 600 ml of water and mix well.
This ensures the broth is evenly seasoned for a deep and delicious bean sprout soup.
Finally, when making cold yeolmu noodles as a variation, the broth should be sufficiently chilled for a more refreshing and delicious experience.
👨🍳 Directions
Cut 500g of young radish (yeolmu) into bite-sized pieces and place in a bowl.
Pour in 1 cup (200 ml) of salt and 1 cup of water over the yeolmu, mix, and brine for 30 minutes.
Blend 1/2 a medium onion in a blender (this ingredient is essential for good flavor).
Lightly rinse the brined yeolmu, which should now be wilted. Drain the water thoroughly and divide the yeolmu into two separate containers (rinse quickly to avoid washing away all the saltiness).
To each container, add 1/2 of the grated onion prepared in step 3, 1 tbsp minced garlic, and 1/2 tbsp salt.
(Mild) In one container, finely chop 1 Haetongnyeong Broth Ring (Savory Beef Bone Broth Flavor), add water to fill, and mix well to complete the mild water kimchi.
(Spicy) In the other container, add 2 tbsp gochugaru (Korean chili powder) and a small amount of red chili pepper, add water to fill, and mix well to complete the spicy water kimchi.
Leave at room temperature for one day for a pleasantly sour water kimchi. Fermenting it in the refrigerator will result in a cool and well-matured broth.
💡 Tips
Onion is a key ingredient for the taste of water kimchi, so be sure to include it.
Did you know that adding beef bone broth makes yeolmu kimchi even more delicious?
Using Haetongnyeong Broth Ring (Savory Beef Bone Broth Flavor) allows you to easily make rich beef bone broth, making it great for water-based kimchi.
Yeolmu water kimchi needs to be crunchy and refreshing.
📦 Storage & Reuse
The finished bean sprout soup can be stored in an airtight container in the refrigerator for 2-3 days after cooling.
If you want to store it longer, it is recommended to divide it into single-serving portions and freeze it.
When frozen, it can be stored for about 2 weeks, and can be reheated in a microwave or boiled in a pot after thawing.
Please note that the crispiness of bean sprouts may decrease slightly when re-boiled after thawing.
Leftover bean sprouts can be used for seasoned bean sprouts or bean sprout rice, and chopped green onions can be frozen for convenient use in cooking.
🥢 Who This Is For
This spicy bean sprout soup is highly recommended for busy office workers or those living alone.
It saves a lot of time as it can be made in just 9 minutes.
It's also perfect for relieving an upset stomach after a night of heavy drinking.
Enjoy it as a warm soup dish with rice, or as a special treat by adding brown rice vermicelli to make refreshing yeolmu cold noodles, as suggested in the usage tips.
If you like spicy food, you can add a little Cheongyang chili pepper, and pairing it with crunchy stir-fried kimchi or savory egg rolls will make for an even richer meal.
🔥 Nutrition Info
One serving of this spicy bean sprout soup (based on a total of 4 servings) is estimated to be around 80-100 kcal.
It is expected to contain approximately 5-7g of protein, 1-2g of fat, and 10-15g of carbohydrates.
Bean sprouts are rich in asparagine, which is excellent for relieving hangovers, and also abundant in Vitamin C, helping to strengthen immunity.
They are also rich in dietary fiber, which is good for gut health.
Green onions contain a balanced amount of vitamins A and C, calcium, and iron, helping prevent colds and improve blood circulation.
Adding brown rice vermicelli and boiled eggs can further increase carbohydrate and protein intake, allowing for a balanced meal.
The capsaicin component in gochugaru (Korean chili powder) can contribute to boosting metabolism.
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