Soup for Soybean Sprout Bibimbap recipe - ingredients, nutrition and when to eat it
This mild soup is made by simmering soybean sprouts, radish, and scallions in a clear broth to serve alongside a meal.
This mild soup is made by simmering soybean sprouts, radish, and scallions in a clear broth to serve alongside a meal. Its crisp sprouts pair well with the warm, refreshing broth, making it a good choice for lunch or dinner with bibimbap or a home-cooked meal.
Soups & stews · 20 minutes to cook
Nutrition (per 628.5g serving): 78 kcal · protein 8.9g · carbohydrate 7.4g · fat 1.6g · sodium 650.3mg
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: After adding the soybean sprouts, cover the pot while they cook to reduce their raw, beany smell.
Tips: When serving with bibimbap, keep the seasoning mild and let everyone adjust it to taste just before eating.
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Ingredients (1 serving)
- Bean sprouts — 100 g
- Korean radish — 50 g
- Green onion — 15 g
- Garlic — 1 tsp
- Dried anchovies — 5 g
- Water — 450 ml
- Soy sauce — 1 tsp
- Salt — 0.5 g