There are days when you want something comforting and full of flavor, but you also need it on the table fast. Kimchi soybean sprout soup is one of those dishes that feels almost effortless yet still tastes like a proper home-cooked meal. The combination of crunchy soybean sprouts and tangy, lightly spicy kimchi creates a broth that wakes you up from the inside, and the short cooking time keeps everything fresh and bright.
I love making this soup on busy weekdays because it uses ingredients I always have in the fridge. Soybean sprouts cook quickly and release a clean, refreshing flavor, while the kimchi adds depth without needing long simmering. In just a few minutes, the broth turns savory and full of character. It is the kind of simple Korean soup that reminds you how little you need to create something deeply satisfying.
Let me show you how to make it.
Kimchi Soybean Sprout Soup (Kimchi Kongnamul Guk)
Ingredients
Instructions
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Make the broth
Bring the anchovy broth (or water + stock cube) to a boil in a small pot.
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Add the vegetables
Add the soybean sprouts, chopped kimchi, minced garlic, soy sauce, gochugaru, and chopped red chili.
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Boil briefly
Let the soup boil on medium-high heat for about 5 minutes, until the sprouts turn tender and the broth becomes slightly cloudy and flavorful.
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Finish
Stir in the green onion right before turning off the heat.
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Serve
Enjoy hot with a bowl of freshly steamed rice.
