Korean Soy Bean Sprout Soup Recipe

Is there anything better than cozying up with a steaming bowl of soup that’s packed with flavor and a little heat? This soybean sprout soup is my go-to when I want something comforting and delicious without spending hours in the kitchen. Let’s dive into this vibrant, spicy delight!

Korean Soybean Sprout Soup is a nutritious and comforting dish I love to make, packed with the earthy crunch of soybean sprouts and a hint of heat from gochugaru (Korean red pepper flakes). A broth that is infused richly with garlic and a bit of soy sauce makes for a clear soup that is as aromatic as it is comforting.

The broth itself is simple to make and can be made a day in advance.

Korean Soy Bean Sprout Soup Recipe Ingredients

• Soybean Sprouts: Packed with protein, fiber, and essential nutrients.

  They add a fresh, nutty flavor.

• Garlic: Adds a pungent, aromatic depth to the soup while boosting immunity and heart health.
• Soy Sauce: Provides savory umami flavors, enhancing the overall richness of the broth.
• Gochugaru: Korean red pepper flakes offer mild heat and a vibrant color, rich in antioxidants.
• Scallion: Fresh and aromatic, adds a pop of color and a crisp finish with a hint of spice.

Korean Soy Bean Sprout Soup Recipe Ingredient Quantities

• 8 ounces soybean sprouts, rinsed and drained
• 5 cups water
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon salt (or to taste)
• 1 teaspoon gochugaru (Korean red pepper flakes)
• 1 scallion, chopped
• Optional: sliced red chili for garnish

How to Make this Korean Soy Bean Sprout Soup Recipe

1. Rinse the soybean sprouts well with cold water and then drain them thoroughly.

2. In a big saucepan, heat 5 cups of water to a rolling boil over medium-high heat.

3. Place the rinsed bean sprouts into a pot of boiling water.

4. Add the minced garlic, soy sauce, and salt.

5. Let the soup boil once more and then turn the heat down to medium.

6. Put a lid on the pot and let it go for about 8 to 10 minutes, so that the flavors meld and the sprouts cook.

7. Once it has simmered, taste the soup and add more salt if it requires further seasoning.

8. Stir the gochugaru into the soup, making sure to mix the red pepper flakes in well.

9. Add the chopped scallion to the soup just before serving, and stir gently.

10. Serve the soup piping hot and, if you dare, garnish with slivers of red chili for an extra kick.

Korean Soy Bean Sprout Soup Recipe Equipment Needed

1. Large saucepan or pot
2. Measuring cups
3. Measuring spoons
4. Colander or strainer
5. Mixing spoon
6. Knife
7. Cutting board
8. Ladle (for serving)

FAQ

• Q: Can I use other types of sprouts instead of soybean sprouts?A: Mung bean sprouts will give a different taste and texture than what you would get using soybean sprouts, but they’re a decent substitute.
• Q: What does gochugaru add to the soup?A: Gochugaru provides a warmth that is not overly spicy, but has a good, deep flavor that works well in soups. Using it is a good way of ensuring the southern profile shows up in the soup. Adjust to your own heat level. This in no way needs to be treated as a direct substitute for what recipes call for, since the kind of peppers used will vastly change the flavor of the end product.
• Q: Is this soup vegetarian?A: Yes, this is a vegetarian recipe, as it is made from soybeans and vegetables, without any meat or fish.
• Q: Can I prepare this soup in advance?A: Yes, the soup can be made a day ahead and stored in the refrigerator. Reheat before serving to preserve the flavors and textures of the vegetables. Gently is the key you want to hit here.
• Q: How can I adjust the salt level?A: Before serving the soup, taste it and adjust the salt to your preference. Begin with 1 teaspoon and add more if needed.
• Q: Can this recipe be made spicy?A: Certainly, you can amp up the gochugaru or throw in some slices of fresh red chili for extra heat if that’s more your style.
• Q: What can I serve with this soup?Soup made from soybean sprouts goes well with rice steamed to perfection and accompanied by the sorts of banchan that round out a Korean meal.

Korean Soy Bean Sprout Soup Recipe Substitutions and Variations

H2O: Swap in some delicious veggie stock for zippy flavor.
Soy sauce—Use tamari for a gluten-free option.
Gochugaru: Replace with crushed red pepper flakes, and adjust to taste.
Use chives instead of scallions for a milder taste.

Pro Tips

1. Bean Sprout Freshness: To ensure the freshest flavor, check the bean sprouts before using them. They should be crisp and free of any musty odor. If they seem limp, soak them in cold water for a few minutes to revive their texture before cooking.