Korean Bean Sprout Soup with Rice
Bean sprouts are simmered in anchovy broth with the lid off for just five to six minutes - long enough to infuse the stock but short enough to keep the sprouts crunchy. Soup soy sauce seasons the broth, green onion adds freshness, and a whole egg is poached directly in the pot until softly set. Hot broth is then ladled over a bowl of rice, and shredded seaweed and red pepper flakes finish the dish. The sprouts give the soup a clean, refreshing quality that pairs with the anchovy stock's savory backbone, and adding a bit of radish during simmering clarifies the broth further. This Jeonju-style soup rice is widely enjoyed as a hangover cure.
Adjust Servings
Instructions
- 1
Rinse bean sprouts well and slice green onion.
- 2
Bring anchovy broth to a boil, add sprouts, and boil uncovered for 5 minutes.
- 3
Season with soup soy sauce and add green onion.
- 4
Drop in the egg whole and poach until softly set.
- 5
Place rice in bowls and ladle over the hot soup.
- 6
Finish with seaweed flakes and red pepper flakes.
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