Kimchi Bean Sprout Soup Recipe (Kongnamul Kimchi Guk)
This kimchi bean sprout soup recipe delivers exactly what you crave on a busy morning or when you need something soothing yet energizing. Also known as kongnamul kimchi guk, it combines crisp bean sprouts with tangy kimchi in a savory anchovy broth for a bright, spicy finish that feels both light and deeply satisfying.
What makes this easy kimchi bean sprout soup stand out is its speed. With pre-made anchovy broth and leftover kimchi, the entire dish comes together in under 10 minutes of active cooking — no fancy skills required. It’s a true home-style Korean favorite that turns everyday ingredients into something special.
The refreshing crunch of the bean sprouts pairs perfectly with the bold acidity of the kimchi, creating a broth that’s clean, vibrant, and surprisingly addictive. Whether you prefer it mild or extra spicy, this quick anchovy broth kimchi soup is endlessly versatile and always hits the spot.What is Kimchi Bean Sprout Soup?
This dish is prized in Korean cuisine for its simplicity and versatility. It works beautifully as a quick breakfast soup, a light lunch, or a go-to Korean hangover soup with bean sprouts. The traditional anchovy broth technique gives it a savory depth without any heaviness, making it ideal for everyday cooking.What You’ll Need to Make Kimchi Bean Sprout Soup RecipeYou only need basic kitchen tools and a few pantry staples for this recipe:
- A medium saucepan
- Pre-made anchovy kelp broth (or dashi packets for convenience)
- Sharp knife and cutting board
- Measuring spoons and cups
- Ready in just 10 minutes using pre-made broth — perfect for busy mornings
- Works with any well-fermented or leftover kimchi you have on hand
- Easily adjustable from mild to spicy depending on your preference
- Transforms into a heartier meal when you add rice or noodles
- Delivers refreshing, stomach-soothing Korean comfort in every bowl
- Uses minimal ingredients for maximum authentic flavor
- 150 g (about 3 cups) bean sprouts
- 1 cup chopped well-fermented kimchi (or leftover mukunji)
- 1 scallion, thinly sliced on the diagonal
- 1 green chili (optional), thinly sliced
- 800 ml (3⅓ cups) anchovy kelp broth
- 1 tablespoon tuna fish sauce
- 1 tablespoon soup soy sauce
- 1 tablespoon minced garlic
- Pinch of black pepper
- 1 tablespoon gochugaru (Korean chili flakes, optional for extra heat)
- Prepare the ingredients: Rinse the bean sprouts well under cold running water, gently shaking them to clean. Trim the roots if you prefer a neater look, or leave them intact for a more traditional texture. Slice the scallion diagonally and the green chili (if using).Chop the kimchi into bite-sized pieces.
- Pour the anchovy kelp broth into a medium saucepan and bring it to a rolling boil over medium heat.
- Add the chopped kimchi to the boiling broth. Simmer for 1–2 minutes so the kimchi releases its flavor into the broth.
- Add the bean sprouts, soup soy sauce, tuna fish sauce, minced garlic, black pepper, and gochugaru (if using). Stir gently to combine.
- Continue simmering for about 3 minutes, or until the bean sprouts are just tender but still retain a pleasant crunch. Avoid overcooking.
- Stir in the sliced scallion and green chili. Remove from heat and serve immediately while hot.
Well-fermented or leftover kimchi (sin-kimchi or mukunji) gives the best tangy flavor and depth. Any kimchi you enjoy eating works well.Can I make a mild version of Korean hangover soup with bean sprouts?
Yes — simply omit the gochugaru for a gentler, clear broth that’s still full of refreshing flavor.How long does it take to make this 10-minute bean sprout kimchi soup recipe?
Active cooking takes about 10 minutes once your broth is ready. It’s one of the fastest Korean breakfast soups you can make.Can I add rice or noodles to kimchi bean sprout soup?
Absolutely. Adding cooked rice or somyeon turns it into a comforting rice soup or noodle soup — see our easy noodle dish for more ideas.Is this recipe suitable for everyday Korean home cooking?
Yes. It uses pantry staples and comes together so quickly that it’s perfect for regular weeknight meals or relaxed weekend lunches.
