Kimchi And Soybean Sprout Soup With Rice (김치 콩나물 국밥, KimChi KongNaMul GukBap) | Aeri's Kitchen ─ Aeri's Kitchen

👩🏻‍🍳  Hi Aeri's Kitchen friends.
How was your week? I hope that everybody continuously stays healthy and safe. I finally got some Korean grocery delivered to our house. Yay! So, these days, I am working hard to make different recipes with those ingredients. Today, I will share one of my new recipes with soybean sprouts - it is called KimChi KongNaMul GukBap (김치 콩나물 국밥) in Korean. It is one of my favorite foods. I used to enjoy it in restaurants in Korea. In a clay pot, you serve some rice mixed with delicious kimchi soybean soup and extra seasoning ingredients. Oh my, it is so simple, yet so tasty - just as you would get from a Korean restaurant. I Hope you enjoy this recipe as much as I do. Let's get started.

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📕 KimChi KongNaMul GukBap (Yield: 1-2 Servings)

Main Ingredients:
* 2 Cups Soybean Sprouts (6 oz) (3 Cups Water, ½ tsp Salt)
* 1 Cup Cooked Short Grain Rice
* ½ Cup Well Fermented Kimchi
* ¼ Cup Green Onions
* 1 Egg
* 1 Tbsp Red Hot Pepper (Optional)

Broth Ingredients:
* 4 Cups Water
* 2 oz Korean Radish
* 5 Pieces Dried Anchovies
* 5 Pieces Dried Kelp (2×2 Inches)

Seasoning Ingredients:
* 2 Tbsp Kimchi Broth
* 1 Tbsp Perilla Powder (Or Crushed Sesame Seeds)
* 1 tsp Salted Shrimp
* 1 tsp Hot Pepper Powder
* ½ tsp Garlic, Minced
* ⅛ tsp Salt

✍️ The Written Recipe Link:

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