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Korean Anchovy Stock Soup with Bean Sprouts

 

Thanks to Amazon for letting me steal this photo! I always like a nice photo with a blog post :)

 

Anyway, I've recently been writing about "seeds" and how we are using them around the winter urban homestead here in Baltimore. (If you want to see the first post where I recommend some favorite seed catalogs, feel free to visit this link here: http://www.baltimorediy.org/2012/01/seeds-pt-1.html)

 

Cecilia Hae-Jin Lee's book "Quick and Easy Korean Cooking" is one of my favorites, and it's a really easy way to introduce yourself to cooking Korean-style. Plus a lot of the meals are so well-balanced and often very healthy.

 

One of my current "seed" cooking projects is sprouting, and I can't wait to make this simple soup with mung bean sprouts. Here's the recipe, adapted from Cecilia's book. If you want more information on her book, you can visit Amazon, or you could also click through the link on the BaltimoreDIY blog on today's post!

 

Bean Sprout Soup

1/2 cup dried anchovies
3 quarts water
8 ounces sprouts*
1 clove garlic, minced
1 tsp Korean chile powder**
1 tsp sesame oil
1 tsp salt, plus more to taste
2 green onions chopped

*The recipe lists soybean sprouts, but I plan to substitute with mung bean
** I also don't have time to get Korean chile powder, so I plan on tossing in a dried chile or two from the peppers we grew at Boone Street garden this year. It's not traditional, but I use what I got!

Put the anchovies and water in a large pot. Bring to a boil, then reduce the heat and simmer for 5-7 minutes. Strain and discard the anchovies. You now have anchovy stock. This step can be done ahead of time.

Rinse and drain the sprouts. Traditionally, the root ends are trimmed from the sprouts. You can leave off this step if you prefer, although the texture will be improved.

Bring the anchovy stock to a boil, if it's not hot already. Add the sprouts, garlic, chile powder, and sesame oil and bring to a boil.

Reduce the heat and simmer for about 10 minutes.

Add the salt and green onions and let cook for about a minute more. Add salt if needed.

Serve in individual bowls with any rice dish. (I might use noodles instead of rice!) You could also drop in a beaten egg, chopped tofu or meat, and anything else you please to make this soup a little bit heartier.

Enjoy!

Views: 290

Tags: baltimore, baltimorediy, cooking, korean, sprouts

Comment by Aliza Ess on January 17, 2012 at 2:26pm

As a disclaimer, I was not contacted by Ms. Lee or the book's publishers in any way, this post was written of my own accord because I really love it, and it's a perfect simple winter recipe using seasonal foods such as sprouts, green onion sprouts, and other dry pantry goods such as dried anchovies, sesame oil, etc.

Comment by Cornelia on January 17, 2012 at 4:13pm

Just in time for the National Soup Swap Day this weekend!

Comment by Caroline Malcolm on January 18, 2012 at 2:48pm

Yum. This sounds really great. I'm usually averse to anchovies (no idea why...maybe I watched too much Teenage Mutant Ninja Turtles as a kid "hold the anchovies!" and it stuck with me?), but this is a recipe I'd definitely try!

Comment by Aliza Ess on January 18, 2012 at 7:25pm

Caroline, I made some anchovy stock last night and it actually wasn't that great, although I'm sure it was healthy :) It was really bitter tasting. Found out that many koreans cut the head and intestines out of the anchovy to get rid of that off taste, and I think I over boiled the anchovies too...

found  more info on anchovy stock methods here: http://www.maangchi.com/ingredients/dried-anchovies-myulchi

Comment by Caroline Malcolm on January 19, 2012 at 4:13pm

Boo - too bad it didn't come out so great! Thanks for the tips :)

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