|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||3%|
|Total Sugars 5g|
|Vitamin C 12mg||62%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Korean bean sprout soup, which is both cheap and easy to make, has a light and refreshing flavor. It's made from simple ingredients: soybean sprouts, soy sauce, garlic, water, and seasonings.
Soybean sprouts are larger than the more commonly found mung bean sprouts. They're also more yellow in color (as opposed to green), and have a coarser texture. They're used in various dishes, including soups, stews, and spring rolls, in the various cuisines of east and southeast Asia.
Add a splash of red pepper flakes (kochukaru) to this soup to amplify the flavors. It's also an excellent option for a Korean dish that's vegetarian, since it doesn't make use of any meat-based broths.
Note that you can control the spice level of your soup by adding less or more of the red pepper flakes. If you like your soup particularly spicy, you even can add more red pepper powder—just use your own best judgment, knowing your tolerance for heat.
Gather the ingredients.
In a medium-sized pot, sauté garlic in soy sauce and sesame oil over medium heat for 2 to 3 minutes.
Add water and bean sprouts and bring to a boil over high heat.
Reduce to low heat and simmer for 25 to 30 minutes, or until you can smell the strong odor of bean sprouts cooking.
If you're making the spicy version, add the red pepper powder 5 minutes before turning off the heat.
If you're using scallions or chives to garnish, then add to the pot at the end and then immediately take off the heat.