Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi)

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• 6 cups anchovy stock
  Ingredient note

  Source: 6 cups anchovy stock
• 10 ounces soybean sprouts (kongnamul)
  Ingredient note

  Source: 10 ounces soybean sprouts (kongnamul)
• 8 ounces fully fermented kimchi
  Ingredient note

  Source: 8 ounces fully fermented kimchi
• 1/4 cup juice from kimchi, if available
  Ingredient note

  Source: 1/4 cup juice from kimchi, if available
• 1 teaspoon gochugaru (red chili pepper flakes) - use less or more to taste
  Ingredient note

  Source: 1 teaspoon gochugaru (red chili pepper flakes) - use less or more to taste
• 2 teaspoons soup soy sauce (guk ganjang) (or 1 teaspoon saeujeot - salted shrimp)
  Ingredient note

  Source: 2 teaspoons soup soy sauce (guk ganjang) (or 1 teaspoon saeujeot - salted shrimp)
• 1 teaspoon minced garlic
  Ingredient note

  Source: 1 teaspoon minced garlic
• 1 each scallion (roughly chopped)
  Ingredient note

  Source: 1 scallion (roughly chopped)
• As Needed salt
  Ingredient note

  Source seasoning: salt and pepper to taste
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper to taste

1. Make anchovy broth with 8 cups of water. See the recipe.
2. Rinse the soybean sprouts a couple of times, discarding any skins that are floating. Slice the kimchi into about 1/2-inch thick strips.
3. Add the sliced kimchi, kimchi juice, gochugaru, and the soup soy sauce (or saeujeot, salted shrimp) to the anchovy broth. Bring it to a boil. Cook over medium high heat until the kimchi turns translucent, about 5 minutes.
4. Add the bean sprouts and garlic. Cook, covered, for 3 - 4 minutes. Do not open the lid while the bean sprouts are being cooked, or the raw bean smell will linger even after cooked. Once the bean sprouts are cooked, adjust the seasoning, if needed, by adding salt and pepper.
5. Add the scallions and boil for another minute. Serve separately with a bowl of rice, or serve it over the rice in a bowl.