Soups & Stews

Octopus, Aged Kimchi, and Bean Sprout Soup낙지묵은지콩나물국

Name: Octopus, Aged Kimchi, and Bean Sprout Soup
Cuisine: Korean
Ingredients: 20 g Kimchi; 40 g Soybean sprouts; 40 g Korean radish; 5 대 Green onion; 5 g Garlic; 3 g Dried anchovy; 5 대 Cooking oil; 1.5 장 Soy sauce; 5 g Gochugaru

A warming soup of octopus, rinsed aged kimchi, radish, and bean sprouts simmered in an anchovy and rice-rinsing-water broth.

Octopus, Aged Kimchi, and Bean Sprout Soup — Korean recipe photo

Ingredients

Kimchi20 g Kimchi
Soybean sprouts40 g Soybean sprouts
Korean radish40 g Korean radish
Green onion5 대 Green onion
Garlic5 g Garlic
Dried anchovy3 g Dried anchovy
Cooking oilpantry5 대 Cooking oil
Soy saucepantry1.5 장 Soy sauce
Gochugaru5 g Gochugaru

Instructions

1
Make a broth with the rice-rinsing water and soup anchovies, then remove the anchovies.
2
Cut the radish into thin rectangular slices, slice the green onion diagonally, and mince the garlic.
3
Rinse the aged kimchi in water to reduce its saltiness, then lightly stir-fry it in oil.
4
Add the aged kimchi, octopus, red pepper powder, radish, and garlic to the anchovy broth and bring to a boil.
5
Add the bean sprouts, season with soup soy sauce, and continue boiling.
6
Finish by topping with the green onion.

Ingredient substitutions

Kimchi: There is no exact substitute. Sauerkraut plus gochugaru can provide acidity and crunch, but the flavor will be different.
Soybean sprouts: Mung bean sprouts are thinner and cook faster.
Korean radish: Daikon is the closest common option; it may be milder or more watery.
Green onion: Chives or a small amount of leek can work, with a different flavor.
Garlic: Garlic powder works in a pinch but lacks fresh aroma.

Nutrition & source