Cherry & Dennis Helper Habitat
Korean Soybean Sprout Soup
韓式大豆芽湯
Recipe overview
Soybean sprouts cook tender-crisp in a light kelp and radish broth, with garlic and spring onion for a clean Korean flavour.
01
Ingredients
Main ingredients
- 500 g fresh soybean sprouts
- 200 g white radish
- 10 g dried kelp
- 3 spring onions
- 3 cloves garlic
- 1, optional red chilli
Broth seasoning
- 1.5 litres water
- 1 tsp salt
- 1 tbsp Korean soup soy sauce
02
Tools
- lidded soup pot
- colander
- cutting board
- kitchen knife
- ladle
- measuring jug
- clean tasting spoon
03
Steps
Step 1
Sort the sprouts
Discard soybean sprouts that are discoloured, soft or smell unusual.
Step 2
Rinse and drain
Rinse sprouts three times in clean water and drain in a colander.
Step 3
Make kelp-radish stock
Simmer kelp, radish and water over medium heat for ten minutes.
Step 4
Remove the kelp
Lift out softened kelp before prolonged cooking makes the stock bitter.
Step 5
Chop garlic and onions
Mince garlic and slice spring onions and optional chilli thinly.
Step 6
Bring stock to a boil
Increase heat until the clear stock reaches a full boil.
Step 7
Add sprouts and cover
Add drained sprouts and immediately cover the pot.
Step 8
Simmer without opening
Cook over medium heat for eight minutes without lifting the lid.
Step 9
Add garlic and seasoning
Uncover, add garlic, salt and soup soy sauce, and cook two minutes.
Step 10
Add spring onion and chilli
Add spring onion and optional chilli for the final minute.
Step 11
Check sprout texture
Confirm sprouts are cooked without raw flavour but remain tender-crisp.
Step 12
Taste and ladle
Taste with a clean spoon, adjust salt and ladle the hot soup into bowls.
Common mistakes
- Using sprouts with an unusual smell.
- Failing to rinse sprouts thoroughly.
- Opening the lid repeatedly.
- Boiling kelp too long and making bitter stock.
Tips
Refrigerate sprouts and use promptly; cook them in one covered stage and serve the soup piping hot.
