Ingredients

• Vegetable broth 6 cup
• Bean sprout 340g
• Fish sauce 1 1/2 tbsp
• Big green onion 1 stalk
• 1 Cheongyang chili pepper
• Kimchi 100g
• Chili pepper powder 2 tbsp
• Salted shrimp 2 tbsp
• Salt
• Minced garlic 1 tbsp
• Dried seaweed

Personal Notes

The combination of vegetable broth and fish sauce wasn’t as effective as the original recipe linked below. It also felt like there was a bit too much salted shrimp, so I should revert to using 1.25 to 1.5 tbsp next time. Salt can be omitted entirely when using seaweed, as it provides enough seasoning. Sujebi paired surprisingly well with the soup base.