Korean Bean Sprout Kimchi Soup

Rinse 250 g bean sprouts briefly under running water and drain them well.

Cut 180 g aged kimchi into 3 cm pieces, slice the green onion on a diagonal, and keep the kimchi juice measured separately.

Put 900 ml water and 1 anchovy stock pouch in a pot and bring it to a boil over high heat.

Once boiling, lower to medium heat, simmer for 7 minutes, then remove the pouch.

Add the cut kimchi and 120 ml kimchi juice to the stock, then simmer over medium heat for 8 minutes.

The broth should turn a deep red color and taste clearly sour before the sprouts go in.

Add the bean sprouts, 1 tbsp minced garlic, 1 tbsp soup soy sauce, and 1 tsp gochugaru.

Keep the pot uncovered and boil over medium heat for 5 minutes to release the raw sprout smell.

When the bean sprouts look slightly translucent but still feel crisp, taste the broth.

If it is weak, add the 0.3 tsp salt a little at a time so the seasoning stays clean.

Add the sliced green onion and simmer for 1 more minute to keep its fresh aroma.

If the kimchi is not sour enough, stir in 0.5 tsp vinegar at the end, then serve immediately.