Easy Korean Spicy Kimchi & Bean Sprout Hangover Soup

Easy Korean Spicy Kimchi & Bean Sprout Hangover Soup (Kimchi-Kongnamul Guk)

👨‍🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
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🇪🇸 Spanish Version:
Sopa Coreana Reconfortante de Kimchi y Brotes de Soja (Kimchi-Kongnamul Guk)
https://tysoonkorea.blogspot.com/2026/09/sopa-coreana-picante-de-kimchi-y-brotes.html
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What Is This Korean Dish?

Kimchi-Kongnamul Guk is a comforting Korean soup made with aged kimchi, soybean sprouts, and a light anchovy-kelp broth. It has a refreshing combination of spicy, tangy, savory, and clean flavors, with crisp soybean sprouts adding texture to the softened kimchi.

In Korea, hot soups like this are commonly enjoyed with rice as an everyday home-style meal. The bright, warming broth also makes this style of soup especially popular when you want something comforting yet not too heavy. Using well-aged kimchi is important because its deeper fermented flavor gives the broth much of its character.

This recipe also includes three practical alternatives to traditional anchovy and kelp broth, making it easier to prepare outside Korea when Korean dried seafood ingredients are difficult to find.

Why You'll Love This Recipe?

This soup delivers plenty of Korean flavor with simple ingredients and a straightforward cooking process. Aged kimchi provides spicy, tangy depth, while soybean sprouts keep the soup fresh and light.

The traditional anchovy-kelp broth creates a clean savory base, but you can also use one of the easy broth alternatives below. It is an excellent everyday soup to serve hot with steamed rice.

Ingredients

Serves 2–3

Main Ingredients

• 1 cup aged kimchi (150g), cut into bite-sized pieces
• 50ml kimchi brine
• 150g soybean sprouts
• 1/2 scallion (green onion)
• 1 Cheongyang chili pepper
  • Substitute: Jalapeño or Serrano pepper

Traditional Broth

• 12 dried anchovies, gutted
• 5g dried kelp (Dashima), about 8 × 8cm
• 1,200ml water

Seasonings

• 2/3 tbsp Korean chili flakes (Gochugaru)
• 1/2 tbsp minced garlic
• 1 tbsp Korean anchovy sauce
• 0.5 tbsp mild tuna extract
  • Substitute: Fish sauce
• Salt, optional and to taste

Tips: Substitutes for Traditional Korean Broth

Option 1 — Recommended

Bring 1,200ml of water to a boil with 1 tbsp of fish sauce to create a quick seafood umami base.

When using this option, skip the anchovy sauce and mild tuna extract in the seasoning step.

Option 2

Use store-bought fish broth diluted with water at a 1:1 ratio.

Reduce the added fish sauce and salt by half because the broth is already seasoned.

Option 3

Simmer 1,200ml of water with 10–15 dried shrimp (Camarón seco), available from Latin or Asian markets, for 10 minutes.

How to Make It

Step 1 — Prepare the Ingredients

Remove the black guts from the dried anchovies. Spread them on a microwave-safe plate and microwave for 30 seconds to eliminate fishy odors and moisture.

Cut the kimchi into bite-sized pieces. Deseed the chili pepper, then thinly slice both the chili and scallion.

Step 2 — Make the Anchovy-Kelp Broth

In a pot, combine 1,200ml of water, the prepared anchovies, and dried kelp.

Bring to a boil over medium-high heat. After 5 minutes of boiling, remove the kelp. Boil for another 5 minutes, then strain out the anchovies to get a clear, golden broth.

Step 3 — Cook the Kimchi

Add the sliced kimchi and kimchi brine to the clear broth.

Simmer over medium heat for about 10 minutes until the kimchi softens and infuses the soup.

Stir in the chili flakes, minced garlic, anchovy sauce, and mild tuna extract.

Step 4 — Add the Soybean Sprouts

Add the rinsed soybean sprouts and cook uncovered for 3 to 4 minutes to keep them crisp and prevent any raw bean smell.

Once cooked, toss in the sliced scallions and chili, bringing it to a brief final boil.

Taste the broth and finish with a pinch of salt if needed.

🎥 Watch how to make this recipe step by step 

Storage

This soup is best enjoyed fresh.

Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Reheat thoroughly before serving.

For the best texture, avoid repeatedly reheating the entire batch. Reheat only the amount you plan to eat.

Ingredient Substitutions for International Readers

Korean anchovy sauce → Fish sauce
A commonly available fish sauce can be used when Korean anchovy sauce is difficult to find.

Mild tuna extract → Fish sauce
Use fish sauce as a practical substitute if Korean mild tuna extract is unavailable.

Cheongyang chili → Jalapeño or Serrano pepper
Either works well when Korean Cheongyang chili peppers are difficult to find. Adjust the amount according to your preferred spice level.

Dried anchovies and kelp → Quick broth alternatives
If Korean dried anchovies or dashima are unavailable, use one of the three broth options described above.

Frequently Asked Questions (FAQ)

Q: Can I use store-bought broth?
Yes. Adjust the seasoning because commercial broth may already contain salt.

Q: How can I make the soup less spicy?
Reduce the amount of Gochugaru (Korean chili flakes).

Q: Can I add other ingredients?
Yes. Tofu, egg, or thinly sliced pork all work well.

Q: Do I need well-aged kimchi?
Well-aged kimchi is recommended because its fermented flavor gives the broth more depth. Fresher kimchi can be used, but the flavor will be milder.

Q: Why are the soybean sprouts cooked uncovered?
Cooking them uncovered helps keep the preparation consistent and allows you to monitor their texture while they cook for the short 3–4 minute period.

🍲 Related Korean Recipes

Add links to 3 related Tysoon’s Korean Kitchen recipes here.

1. Easy Korean Bean Sprout Soup Recipe

2. Easy Authentic Korean Tuna Kimchi Jjigae (Kimchi Stew with Tuna)

3. Easy Korean Seasoned Soybean Sprouts (Kongnamul Muchim)

Enjoy your Korean cooking! 👨‍🍳