Soybean Sprout Soup, Dubu-kimchi (두부김치), and Makgeolli (막걸리) for a Late-Night Snack
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📝 Editor's Notes
The Soybean Sprout Soup recipe we're introducing today features a clean and refreshing taste that can be enjoyed without burden late at night. The addition of peperoncino (페페론치노) provides a clean yet subtly spicy kick, which is the charm of this recipe. It can be easily made in a single pot with no complex ingredients or difficult cooking steps, making it perfect for novice cooks. The refreshing broth soothes your stomach, making it an excellent hangover remedy or a satisfying late-night meal. It's suitable for any season, but it's especially a perfect dish to enjoy warm on chilly days.
🛒 Ingredient Tips
The key to the taste of this Soybean Sprout Soup lies in fresh soybean sprouts. When choosing soybean sprouts, it's important to select those with plump stems, few thin roots, and no mushiness or black spots. Avoid packages with excessive water accumulation or a strong, 'beany' smell unique to soybean sprouts. Peperoncino (페페론치노) is a special ingredient that adds a spicy and refreshing kick to the soup; if you find it too spicy, you can adjust the amount or use a small amount of cheongyang chili peppers (청양고추) instead. Sliced whole garlic cloves impart a subtle aroma to the broth, enhancing its depth of flavor.
🔄 Substitution Guide
If you don't have soybean sprouts, mung bean sprouts (숙주나물) can be used for a similar crunchy texture, though the flavor profile will be slightly different from the unique refreshing taste of soybean sprouts. If you lack soybean sprouts or desire a different texture, you can thinly slice and boil radish (무) for a clear and refreshing broth. If peperoncino (페페론치노) is unavailable, you can add 1-2 sliced cheongyang chili peppers (청양고추) for a Korean-style spiciness, or a small amount of gochugaru (고춧가루) for a piquant kick. However, gochugaru (고춧가루) may make the broth cloudy. For garlic, minced garlic can be used instead of whole sliced cloves, but sliced garlic imparts a cleaner aroma to the broth.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial point when cooking Soybean Sprout Soup is to prevent the sprouts from developing a 'beany' smell. After adding the soybean sprouts, either boil the soup with the lid completely open or completely closed from start to finish to prevent this smell. Be careful not to open and close the lid midway, as this can cause the 'beany' smell to emerge. Furthermore, when seasoning, adding soy sauce first enhances the umami, and then adjusting the remaining seasoning with salt is the secret to a clean-tasting broth. Too much soy sauce can make the broth cloudy, so it's recommended to season primarily with salt. Do not overcook the soybean sprouts, as they will become mushy; boil them briefly over high heat to maintain their crisp texture.
👨🍳 Directions
- 1
Place a pot on the induction cooktop.
- 2
Pour an appropriate amount of water into the pot.
- 3
Add 5-6 peperoncino (페페론치노) to the water.
- 4
Wait until the water boils (heated to 180 degrees as shown in the video).
- 5
Once the water boils, add 5.6 oz of soybean sprouts.
- 6
Wait until the water boils again.
- 7
Add 1 tbsp of soy sauce and season. Be careful not to add too much.
- 8
Grind in an appropriate amount of salt to season.
- 9
Slice 3-4 cloves of garlic and add them.
- 10
Serve the Soybean Sprout Soup in a bowl.
💡 Tips
Soybean Sprout Soup is delicious served warm, but it can also be enjoyed for its clear, refreshing taste after it cools down slightly.
📦 Storage & Reuse
Once finished, let the Soybean Sprout Soup cool completely, then store it in an airtight container in the refrigerator for 2-3 days to maintain its freshness. Be sure to cool it before refrigerating, as placing hot soup directly into the fridge can affect other foods inside. To reheat, gently simmer it in a pot over medium heat or warm it in the microwave. Leftover soybean sprouts can be stored in water in the refrigerator to keep them fresh longer. If you have leftover broth, you can enjoy it as 'kongnamul-gukbap' (콩나물국밥) by adding rice, or add a beaten egg to boost its nutritional value.
🥢 Who This Is For
This Soybean Sprout Soup is especially recommended for those who prefer a light and refreshing broth. It's a great late-night snack that you can enjoy without feeling heavy, and it's an excellent hangover soup for an upset stomach after a night of heavy drinking. Thanks to the spicy peperoncino (페페론치노), it will also help restore a lost appetite. As suggested by the recipe title, it pairs wonderfully with Dubu-kimchi (두부김치) and is an excellent accompaniment to Makgeolli (막걸리). Even with just a bowl of warm rice and well-fermented kimchi (김치), it completes a satisfying and delicious meal.
🔥 Nutrition Info
This Soybean Sprout Soup is very low in calories, estimated at approximately 50-70 kcal per serving. Based on 5.6 oz (160g) of soybean sprouts for two servings, each serving is estimated to contain about 2-3g of protein, 5-7g of carbohydrates, and less than 0.5g of fat. Soybean sprouts, the main ingredient, are rich in asparagine, which helps relieve hangovers, and also abundant in Vitamin C, beneficial for fatigue recovery and immune system enhancement. Garlic contains allicin, which aids in improving blood circulation and has antibacterial properties. While generally a low-calorie, low-fat food, it's important to be mindful of sodium intake due to the soy sauce and salt used for seasoning. It's a nutritious and light soup that can be enjoyed healthily.
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