- Prep & Cooking Time: 30 minutes
- For 4 servings
Nutrition Info per serving
- Fat 1.1 g
- Carbohydrates 6.2 g
- Sodium1721 mg
- Calories 49
Ingredients
- 6 cups of stock
- 1 package bean sprouts (about 12 ounces)
- ½ cup cabbage kimchi
- ¼ cup liquid from kimchi
- 2 tsps fish sauce
- 2 minced cloves garlic
- 2 scallions, minced
- 1-2 tsps gochugaru (optional, for spicier results)
Preparation
- Bring stock to a simmer. Rinse sprouts and chop kimchi into ½ inch pieces.
- Add kimchi, kimchi liquid, and fish sauce to stock and lightly boil for 7-8 minutes until kimchi is almost tender.
- Add bean sprouts and garlic and simmer for another 3 minutes. Toss in scallions and gochugaru, if using, and let flavors meld for a couple of minutes. Serve over rice.
