Soybean Sprout & Kimchi Soup (Kongnamul-kimchiguk)

Wash the soybean sprouts thoroughly in cold water. Pick out and discard any broken or brownish beans.

Place the cleaned soybean sprouts in a medium pot.

Slice the onion and add it to the pot with the sprouts.

Mince the garlic and add it to the pot.

Chop the green onion and set it aside for later.

Chop the kimchi into small pieces and add it to the pot along with its juice.

Prepare the dried anchovies by removing the heads and guts. Place them in a soup pouch or tea strainer and add to the pot.

Add water to the pot, cover, and cook over medium-high heat for 25 minutes.

Add the reserved chopped green onion to the boiling soup.

Season the soup with fish sauce.

Stir the soup and continue to cook for another 5 minutes.

After a total of 30 minutes of cooking, remove the anchovy pouch. The soup is now ready to serve.