First the broth needs to get
started. The anchovies can go straight into the water, but
youíll have to fish them all out later, or you can use a
little contraption we found at the market that looks like a
tea strainer but larger. Let the water come to a boil with
your anchovies for 15 minutes while you prepare the other
Rinse the bean sprouts, dice
the potatoes, mince the green peppers, mince the garlic and
dice the tofu.
3. After the water has boiled for 15 minutes remove the
anchovies and add the potatoes. Let boil for 10 minutes.
4. Add the bean sprouts, garlic and green peppers to the
soup and turn down the heat. Let it simmer for 5 minutes.
5. Add the tofu last and let it cook until the tofu is warm,
about 5 minutes, and serve.
To eat: Itís served with rice and a sunny
side up egg on the side and Korean side dishes.
Another option: My husband likes to eat the
soup with the rice and the sunny side up egg all in one
The major differences between the northern,
Seoul, version and the southern, Busan, version are in the
broth. In Seoul restaurants the broth will probably have
been made just using plain water and no anchovies at all.
Also, the addition of the tofu, the first point I brought up
is a southern addition. The potatoes, which make our broth a
bit cloudier than the northern version are also our southern
motherís addition. My husband said the potatoes may not
necessarily be a southern thing, but itís definitely his
motherís thing, which now makes it our thing.
I love bean sprout soup in the summer. Itís a
clean light soup thatís fresh and delicious.