This beansprout soup can be eaten hot or cold (by keeping it in the fridge). But i prefer to eat it warm though.
Good to drink after hangover or rounds of drinks. When hubs have drinking sessions with his Korean friends or dinner with them (cfm have alcohol esp soju), i will prep this soup for him. They drink it when they have hangover and it is supposed to help to clear the hangover.
Superrr easy to cook! 10mins done.
Korean style Beans prouts Soup
-chopped green chilli and red chilli
-soy sprouts (not the normal bean sprouts! Must be those big headed ones and stated Soy Sprouts on the package. You must take note when you buy .You can buy from ntuc Sakura brand or seoul butchery or k&j butchery where they sell some Korean fresh produce)
Ingredients for soup base:
-Korean fish/anchovies sauce
Boil water and throw in 10pcs of large anchovies and 2 big pcs of dried kelps. Boil and simmer to low hit. Once the “fragrance” is out, off fire and throw away the anchovies and kelps. Keep the soup stock.
In the soup stock, add in the large soya sprouts. Put the lid over the pot or pan. Wait for it to boil for 5mins.
Open lid and add in chopped green chilli , chopped scallions and chopped red chilli.
Add a tablespoon of fish sauce and salt. Let it simmer in low heat for another 5 to 8 mins and it is ready to be served!
Korean Bean sprouts side dish
-soy bean sprouts (same as the one for soup)
-1 table spoon korean fish sauce
-a pinch of salt
– 1 teaspoon korean sesame oil
-1 table spoon korean chilli flakes
So basically you need to boil the soy sprouts and then add all the seasoning stated above into a mixing bowl with the cooked sprouts and mix well! And it is ready to serve or kept in a tupperware for up to at least a week in the fridge.
Very addictive esp eaten when it is cold.
Very easy! 10mins chop chop done!
I love this side dish so much so i learnt from my mil how to make it.
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