Jeonju-Style Bean Sprout Rice Soup recipe - ingredients, nutrition and when to eat it
This Jeonju-style Korean soup simmers bean sprouts and rice in a spicy, refreshing broth.
This Jeonju-style Korean soup simmers bean sprouts and rice in a spicy, refreshing broth. Serve it with a soft-cooked egg and roasted seaweed for a nutty touch; it makes a hearty lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 915.5g serving): 485.1 kcal · protein 23g · carbohydrate 76.3g · fat 9g · sodium 1581mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: To keep the bean sprouts crisp, don’t simmer the soup for long after adding the rice.
Tips: Stirring the soft-cooked egg into the soup makes the broth milder and richer.
Tips: Add the seaweed just before eating to keep its crisp texture and roasted aroma.
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Ingredients (1 serving)
- Rice — 1 bowl
- Soybean sprouts — 100 g
- Dried anchovies — 5 g
- Kombu — 3 g
- Green onion — 15 g
- Garlic — 1 tsp
- Soy sauce — 1 Tbsp
- Salted shrimp — 0.5 tsp
- Red chili pepper — 0.3 pc
- Egg — 1 pc
- Gim (seaweed) — 1 sheet
- Sesame oil — 0.5 tsp
- Water — 500 ml