If you have very sour cabbage kimchi, here is one quick and easy recipe that you can enjoy in the cold weather. This kimchi and bean sprout soup is one of the comforting Korean soups. Koreans like to eat this soup when they suffer with cold or needs something to soothe their aching body. With one a few ingredient, you can come up with delicious soup without sacrificing much effort. 

A good soup starts with a good base. Make a flavorful stock with dried anchovies and sea kelp. Boil and simmer for 5 minutes and discard the fish and sea kelp.

Slice the kimchi into thin strips. You will need to use very sour kimchi for the maximum flavor. You will also need to use some of its juice as well.

Add kimchi and bean sprouts to the stock. Boil and simmer for 7-10 minutes or until the kimchi gets tender. You will need to keep the lid closed the entire time. Do not peak through. Bean sprouts tend to yield unpleasant smell if you open the lid before they get softened.

Season the soup with Korean anchovy sauce and a little bit of salt. If you don't have this sauce, you can use Korean soy sauce for soup or plain sauce. The sauce will adds more robust in flavor than salt, though.

At last, add green onion and it is good to go.

Enjoy with a bowl of rice The slight sour taste of this soup is addictive and you will want for more.

My condition wasn't that great as I was making this soup, and it made me feel so much better as I was eating. 

It is a cultural thing in Korea that many people look for soups made with bean sprouts in the morning after the heavy drinking on the night before. This will serves as hangover soup in case you need. Hope you enjoy it. It is simple enough that anyone can make.

~ Holly

Korean Kimchi Bean Sprout Soup

serves 4


  • 6-7 dried large anchovies
  • 1 large piece of dried sea kelp
  • 7 cups water
  • 1-1/2 cups sliced sour kimchi
  • 1/4 cup kimchi juice
  • 1/2 packet (1/2 lb) bean sprouts
  • 1 tablespoon Korean anchovy sauce or Korean soy sauce for soup
  • salt to taste
  • 2 green onion chopped


  1. To make stock, boil the water with anchovies and sea kelp and simmer for 5 minutes. Discard the fish and the sea kelp.
  2. Add the kimchi, kimchi juice, and the bean sprouts to the stock. Cover the lid and bring them to boil. Reduce the heat to low and simmer for 7-10 minutes. 
  3. Season the soup with anchovy sauce (or soy sauce for soup). Season more with salt if needed.
  4. Sprinkle green onion at last and the soup is ready to serve.

For more delicious Korean dishes, click the image below to get the recipes.

Jjimdak Broccoli Rabe Salad Sujeonggwa


Tomorrow With You

Starring Shin Min Ah and Lee Je Hoon

Add to Queue Remove from Queue Watch Now