imchi kognamul guk is a variation of kongnamul guk which is made with kongnamul (soybean sprouts), a staple Korean vegetable. Kongnamul is high in B vitamins, vitamin C and protein. This explains why kongnamul guk is a popular home remedy for common colds and hangovers in Korea. The addition of kimchi takes the soup to another level with a spicy kick that’s good enough to clear your sinuses. When my kids were growing up, I made this soup for them when they had a cold, just like my mother did when I was growing up. It’s best with an anchovy stock base, but you can use beef broth or simply water. You should use fully fermented kimchi for this soup. The older the kimchi is, the better. Serve it separately, or over the rice to make guk bap (국밥), a soup with rice in it.
Category: Soups, Stews and Chili
Cuisine: Korean
6 cups Anchovy stock
10 ounces Soybean sprouts
8 ounces Fermented kimchi
1/4 cup Kimchi juice
1 tsp Red chilli pepper flakes
2 tsp Soy sauce (or 1 tsp Salted shrimp)
1 tsp Minced garlice
1 Scallion roughly chopped
Salt and peppr
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