Korean Bean Sprout Soup Recipe Video

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelVery Easy
Health IndexHealthy++Cuisine
CourseTaste
MethodDish
Main IngredientInterest Group

Ingredients

 Soybean sprouts7 Ounce (2 Handfuls)
 Water4 Cup (64 tbs)
 Dried anchovy pack/6 dried anchovies1
 Kelp3 (1 X 0.5 Inch Pieces)
 Green onion1
 Garlic1 Teaspoon, minced
 Salt1⁄2 Teaspoon
 Pepper powder1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 272 Calories from Fat 114

% Daily Value*

Total Fat 14 g21%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol 15.5 mg

Sodium 1134.6 mg47.3%

Total Carbohydrates 23 g7.6%

Dietary Fiber 3.1 g12.5%

Sugars 0.4 g

Protein 29 g58.6%

Vitamin A 10.3% Vitamin C 63.1%

Calcium 16.8% Iron 28.1%

*Based on a 2000 Calorie diet

Directions

For recipe directions, please refer to the video

Editors Review

This light and refreshing soup is one of the most frequently eaten soups in Korean homes. Bean sprouts soup, which is both cheap and easy to make, is full of flavor and vitamin C, and is low in calories. If you have a hangover make yourself a bowl of this delicious soup. Add a splash of red pepper flakes (kochukaru) and it's great for colds as well.
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