Bean Sprout, Squid, and Kimchi Soup recipe - ingredients, nutrition and when to eat it
This spicy soup is made by simmering bean sprouts, squid, and kimchi in one pot. Crisp bean sprouts and chewy squid come together in a bowl that pairs well…
This spicy soup is made by simmering bean sprouts, squid, and kimchi in one pot. Crisp bean sprouts and chewy squid come together in a bowl that pairs well with rice for dinner or on a rainy day.
Soups & stews · 25 minutes to cook
Tips: Opening and closing the lid while cooking bean sprouts can give them a strong smell, so keep the lid on or leave it off from the start.
Tips: Squid can turn tough if simmered too long, so add it near the end and cook just until done.
Tips: Kimchi varies in how fermented and salty it is, so taste the broth before adding salt, a little at a time.
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Ingredients (1 serving)
- Soybean sprouts — 100 g
- Squid — 80 g
- Napa cabbage kimchi — 80 g
- Water — 400 ml
- Green onion — 15 g
- Minced garlic — 1 tsp
- Korean chili flakes — 1 tsp
- Salt — 0.5 tsp