Rice Soup with Mung Bean Sprouts and Kimchi recipe - ingredients, nutrition and when to eat it
This spicy rice soup is made by simmering mung bean sprouts, fermented kimchi, and rice together in one pot.
This spicy rice soup is made by simmering mung bean sprouts, fermented kimchi, and rice together in one pot. The tangy kimchi and crunchy sprouts make it a hearty lunch or dinner on a chilly day.
Soups & stews · 20 minutes to cook
Tips: Keep the lid on while the mung bean sprouts cook to help prevent a strong raw smell.
Tips: Adding kimchi juice deepens the tang and seasoning. After adding it, adjust the flavor with a little soy sauce at a time.
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Ingredients (1 serving)
- Rice — 1 bowl
- Soybean sprouts — 100 g
- Well-fermented kimchi — 70 g
- Dried anchovies — 5 g
- Kombu — 3 g
- Green onion — 15 g
- Garlic — 1 clove
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 0.5 Tbsp
- Water — 500 ml