Kimchi and Bean Sprout Rice Soup recipe - ingredients, nutrition and when to eat it
This one-bowl meal is made by adding rice to soup simmered with bean sprouts and kimchi.
This one-bowl meal is made by adding rice to soup simmered with bean sprouts and kimchi. The crunchy sprouts and tangy kimchi come together for a spicy, refreshing flavor. It’s a good choice for lunch or dinner when you’re craving a hot bowl of soup.
Soups & stews · 20 minutes to cook
Tips: Cook the bean sprouts either covered with a lid or uncovered from the start to help prevent a beany smell.
Tips: If the kimchi is salty or very sour, use a little less and add more water to balance the seasoning.
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Ingredients (1 serving)
- Rice — 1 bowl
- Soybean Sprouts — 100 g
- Kimchi — 70 g
- Dried anchovies — 5 g
- Kelp — 2 g
- Green onion — 10 g
- Garlic — 1 clove
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 0.5 Tbsp
- Water — 450 ml
- Sesame oil — 0.5 tsp