Soybean Sprout & Kimchi Soup (Kongnamul-kimchiguk)

Steps

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1. 1
   Rinse the soybean sprouts thoroughly, picking out and discarding any broken or browned sprouts.
   ▶ ≈1:36
2. 2
   Slice the onion and set it aside to add later; prepare the garlic as well.
   ▶ ≈2:24
3. 3
   Cut about one cup of well-fermented kimchi into small pieces — remember, the kimchi is just a supporting flavor here, the soybean sprouts are the star.
   ▶ ≈3:02
4. 4
   Prepare the dried anchovies by removing their heads and innards. If you prefer, wrap them in cheesecloth or plastic wrap so they don't break apart in the soup.
   ▶ ≈3:40
5. 5
   Put the anchovies into a pot with 7 cups of water, cover, and bring to a boil over medium-high heat.
   ▶ ≈4:21
6. 6
   Once boiling, remove the lid and continue simmering for about 25 minutes to build the broth flavor.
   ▶ ≈4:37
7. 7
   Add the rinsed soybean sprouts, sliced onion, garlic, and kimchi, and simmer for about another minute.
   ▶ ≈4:56
8. 8
   Stir in the chopped green onion and 1 tablespoon of fish sauce, mixing well.
   ▶ ≈5:03
9. 9
   Simmer for another 5 minutes to let the flavors meld, for a total cooking time of about 30 minutes.
   ▶ ≈5:24
10. 10
    Serve the soup hot, ideally alongside steamed rice and an assortment of Korean side dishes.
    ▶ ≈5:43