Pork, Kimchi, and Soybean Sprout Soup recipe - ingredients, nutrition and when to eat it
This spicy soup is made with pork, kimchi, and soybean sprouts simmered together in one pot.
This spicy soup is made with pork, kimchi, and soybean sprouts simmered together in one pot. The pork's savory richness, the tang of kimchi, and the crisp freshness of the sprouts make it a great match for a bowl of rice. Serve it on a chilly evening or alongside a hearty lunch.
Soups & stews · 25 minutes to cook
Tips: Stir-fry the kimchi first so its tangy, deep flavor infuses the broth.
Tips: Cook the soybean sprouts in one go without opening and closing the lid; this helps keep them from developing a beany smell.
Tips: If the kimchi is salty, taste the soup at the end before adding salt.
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Ingredients (1 serving)
- Pork shoulder — 80 g
- Napa cabbage kimchi — 0.7 cup
- Soybean sprouts — 1 handful
- Water — 450 ml
- Garlic — 1 tsp
- Korean red pepper flakes — 1 tsp
- Green onion — 0.3 pc
- Salt — 0.5 tsp