35+ Hearty and Healthy Kimchi Soup Recipes for a Delicious Meal

Kimchi soup is a beloved Korean dish that perfectly balances spicy, savory, and tangy flavors, offering a unique and comforting culinary experience.

Whether you’re a fan of traditional kimchi jjigae or looking to experiment with different ingredients like tofu, pork, beef, or even seafood, kimchi soup is a versatile dish that can be tailored to suit any taste preference.

This collection of 35+ kimchi soup recipes will take your taste buds on an unforgettable journey through the world of Korean cuisine.

From the classic comforting bowls to modern twists, these recipes will ensure there’s something for everyone to enjoy, whether you’re a seasoned cook or a beginner in the kitchen.

So, grab your kimchi and let’s dive into the exciting world of kimchi soups!

35+ Hearty and Healthy Kimchi Soup Recipes for a Delicious Meal

Kimchi soup is more than just a meal – it’s a celebration of bold flavors, comforting warmth, and nutritional goodness.

With over 35 variations to choose from, this guide provides endless opportunities to explore and enjoy this iconic Korean dish.

Whether you’re craving a classic version with tofu, a heartier soup with pork belly, or a lighter option with seafood, there’s a kimchi soup recipe to suit every occasion and palate.

So, why not get cooking and experience the depth and richness of kimchi in your own kitchen today?

The diverse flavors and textures of these recipes are sure to become a staple in your culinary repertoire!

Kimchi Jjigae (Kimchi Stew) with Pork and Tofu

Kimchi Jjigae is a beloved Korean dish that packs a punch with its spicy, savory, and umami-rich flavors. This version combines tender pork belly and tofu with the bold tang of aged kimchi. The stew is hearty, satisfying, and perfect for warming you up on chilly evenings. With a balance of heat and depth from the kimchi, this dish is a staple in Korean households and restaurants alike.

Ingredients

• 1 lb pork belly or pork shoulder, thinly sliced
• 2 cups well-fermented kimchi, chopped
• 1 block tofu, cubed
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 2 tablespoons soy sauce
• 4 cups beef or vegetable broth
• 2 teaspoons sesame oil
• 1 tablespoon fish sauce (optional for more depth)
• 1 green onion, sliced (for garnish)
• Salt and pepper to taste

Instructions

1. In a large pot, heat sesame oil over medium heat. Add the sliced pork belly and sauté until browned on all sides, about 5-7 minutes.
2. Add the minced garlic and sliced onions, cooking until fragrant and softened, about 3 minutes.
3. Stir in the chopped kimchi, gochujang, and gochugaru. Cook for another 5 minutes to allow the flavors to meld.
4. Pour in the broth, soy sauce, and fish sauce (if using). Bring to a boil and then reduce to a simmer. Let it cook for 15-20 minutes, allowing the flavors to develop.
5. Gently add the tofu cubes to the pot and simmer for an additional 5-10 minutes to heat through.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh green onions.

This comforting bowl of Kimchi Jjigae is rich in flavor and perfect for anyone craving a spicy, savory meal. The pork belly adds a deliciously fatty richness, while the tofu provides a smooth contrast. The aged kimchi gives the soup its signature tang, making it a meal that’s deeply satisfying and full of warmth. This dish is ideal for any occasion, whether you’re hosting a family dinner or enjoying a quiet night in.

Vegan Kimchi Soup with Mushrooms and Noodles

For those who prefer a plant-based option, this vegan Kimchi Soup is loaded with mushrooms, tofu, and noodles. The earthy flavors from the mushrooms pair beautifully with the spiciness of the kimchi, making it a hearty and flavorful dish. This soup is not only vegan but also packed with umami, making it a great alternative to traditional meaty versions of kimchi stew.

Ingredients

• 2 cups well-fermented vegan kimchi, chopped
• 1 block firm tofu, cubed
• 1 cup shiitake mushrooms, sliced (or any mushroom variety)
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon gochujang
• 2 teaspoons gochugaru
• 4 cups vegetable broth
• 1 tablespoon sesame oil
• 200g noodles (soba or rice noodles work best)
• 1 tablespoon miso paste (for extra umami)
• 2 green onions, sliced (for garnish)
• Salt and pepper to taste

Instructions

1. Heat the sesame oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
2. Add the shiitake mushrooms and cook until they soften and release their moisture, about 5 minutes.
3. Stir in the chopped kimchi, gochujang, and gochugaru. Let the mixture cook for another 3-5 minutes, allowing the kimchi to soften and the flavors to combine.
4. Pour in the vegetable broth and soy sauce. Add the miso paste and stir until dissolved. Bring the soup to a boil and then reduce to a simmer for 10 minutes.
5. Add the tofu cubes and noodles, cooking until the noodles are tender and the tofu is heated through, about 5-7 minutes.
6. Season with salt and pepper, adjusting the spice level with more gochugaru or gochujang if desired. Serve hot, garnished with sliced green onions.

This vegan kimchi soup is a wonderful way to enjoy the comforting flavors of traditional kimchi stew without any animal products. The mushrooms provide a deep, earthy flavor that complements the spicy kimchi perfectly. The tofu adds protein and texture, while the noodles make it a filling meal. Whether you’re vegan or simply looking for a lighter version of kimchi stew, this dish offers all the warmth and comfort you expect from a hearty soup.

Spicy Kimchi Soup with Beef and Potato

This spicy kimchi soup with beef and potato is a robust and satisfying meal that’s perfect for a hearty lunch or dinner. The beef provides a savory depth, while the potatoes absorb the spicy broth and become tender. A touch of kimchi adds a delightful tanginess, making this soup a rich and flavorful experience from the first bite to the last.

Ingredients

• 1 lb beef brisket or ribeye, thinly sliced
• 2 cups well-fermented kimchi, chopped
• 2 medium potatoes, peeled and cut into cubes
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons gochujang
• 1 tablespoon gochugaru
• 4 cups beef broth
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar (optional for a slight sweetness)
• Salt and pepper to taste
• Fresh cilantro or green onion for garnish

Instructions

1. Heat sesame oil in a large pot over medium heat. Add the sliced beef and sear until browned, about 5-7 minutes.
2. Add the minced garlic and sliced onion, cooking until fragrant and softened, about 3 minutes.
3. Stir in the chopped kimchi, gochujang, and gochugaru. Let it cook for another 5 minutes, allowing the kimchi to release its flavor.
4. Add the potatoes, soy sauce, and beef broth. Bring to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender.
5. Taste the broth and adjust the seasoning with salt, pepper, and sugar if desired. Serve hot, garnished with cilantro or green onions.

This spicy kimchi soup with beef and potatoes is a rich, flavorful meal that’s perfect for anyone craving a comforting bowl of soup. The beef provides a deep umami flavor, while the potatoes become perfectly tender, soaking up the spicy, tangy broth. The kimchi adds a delightful fermented zing, making every spoonful a burst of flavor. It’s an ideal dish for cold weather or when you need a hearty meal that warms both the body and soul.

Kimchi Soup with Chicken and Sweet Potato

This Kimchi Soup with Chicken and Sweet Potato offers a unique twist on the classic kimchi stew. Tender pieces of chicken and chunks of sweet potato bring a sweet-savory balance that contrasts beautifully with the spicy and tangy kimchi. It’s a healthy and comforting dish that combines lean protein, fiber-rich sweet potatoes, and the bold flavors of kimchi, making it a well-rounded and nourishing meal.

Ingredients

• 1 lb chicken breast or thighs, boneless and skinless, cut into chunks
• 2 cups well-fermented kimchi, chopped
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 4 cups chicken broth
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar (for extra tang)
• 1 teaspoon sugar (optional for sweetness)
• Salt and pepper to taste
• Fresh cilantro or green onions, sliced (for garnish)

Instructions

1. Heat the sesame oil in a large pot over medium heat. Add the chicken chunks and sear until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the minced garlic and sliced onion, cooking until fragrant, about 3 minutes.
3. Add the chopped kimchi, gochujang, and soy sauce, stirring to combine. Let it cook for 3-5 minutes.
4. Pour in the chicken broth and add the cubed sweet potatoes. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, or until the sweet potatoes are tender.
5. Add the browned chicken back into the pot, and let it simmer for an additional 10 minutes until the chicken is fully cooked.
6. Season with salt, pepper, and sugar (if desired). Stir in rice vinegar for a tangy finish.
7. Serve hot, garnished with fresh cilantro or green onions.

This Kimchi Soup with Chicken and Sweet Potato brings together the best of both worlds: the hearty and comforting texture of sweet potatoes and the savory, spicy punch of kimchi. The chicken adds lean protein, while the sweetness of the potatoes helps balance the heat from the gochujang and kimchi. This dish is not only satisfying but also packed with nutrients, making it perfect for a wholesome meal any day of the week.

Spicy Kimchi Soup with Shrimp and Spinach

This Spicy Kimchi Soup with Shrimp and Spinach is a lighter yet equally flavorful version of the traditional kimchi jjigae. The shrimp adds a touch of seafood sweetness, while the spinach contributes a mild bitterness that complements the fiery kimchi broth. This dish is both quick and easy to make, ideal for busy weeknights when you want a nutritious and spicy meal in no time.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups well-fermented kimchi, chopped
• 2 cups fresh spinach, washed and roughly chopped
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons gochujang
• 1 tablespoon soy sauce
• 4 cups vegetable or seafood broth
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sugar (optional)
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions

1. Heat the sesame oil in a large pot over medium heat. Add the sliced onion and garlic, cooking until softened, about 3 minutes.
2. Add the chopped kimchi, gochujang, and soy sauce. Stir everything together and cook for another 5 minutes, allowing the kimchi to soften and release its flavors.
3. Pour in the vegetable or seafood broth, bring to a boil, then reduce the heat to a simmer. Let the soup cook for about 10 minutes.
4. Add the shrimp and cook until they turn pink and are fully cooked, about 3-4 minutes.
5. Stir in the fresh spinach and let it wilt in the soup for another 2 minutes.
6. Season with salt, pepper, and sugar (if using). Finish with a splash of rice vinegar to balance the flavors.
7. Serve hot, garnished with chopped green onions.

This Spicy Kimchi Soup with Shrimp and Spinach is a wonderfully fresh and vibrant dish that captures the boldness of traditional kimchi stew while offering a lighter, seafood-based alternative. The shrimp adds a delicate sweetness that balances the intense spice and tang of the kimchi, while the spinach contributes a nutritious green element. This soup is perfect for anyone craving a quick, flavorful, and satisfying meal that’s still healthy and light.

Kimchi Soup with Beef Short Ribs and Radish

This Kimchi Soup with Beef Short Ribs and Radish is a deeply flavorful and indulgent version of the classic Korean stew. The beef short ribs create a rich, savory broth, while the radish adds a mild, refreshing crunch. The addition of kimchi infuses the soup with its signature spicy, tangy flavor, making this a truly comforting dish that feels like a hug in a bowl.

Ingredients

• 2 lbs beef short ribs, cut into chunks
• 2 cups well-fermented kimchi, chopped
• 1 medium Korean radish (or daikon), peeled and cut into matchsticks
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons gochujang
• 2 tablespoons soy sauce
• 5 cups beef broth
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar (optional)
• 1 teaspoon sugar (optional)
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions

1. In a large pot, heat the sesame oil over medium heat. Add the beef short ribs and brown on all sides, about 8-10 minutes.
2. Add the minced garlic and sliced onion to the pot, sautéing until fragrant, about 3 minutes.
3. Stir in the chopped kimchi, gochujang, and soy sauce. Let the kimchi cook down for about 5 minutes, absorbing the flavors.
4. Pour in the beef broth and add the radish. Bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the beef is tender and the flavors have melded together.
5. Taste the broth and adjust with salt, pepper, sugar (if desired), and rice vinegar for a balanced finish.
6. Serve hot, garnished with chopped green onions.

This Kimchi Soup with Beef Short Ribs and Radish is a rich and flavorful dish that is perfect for those who enjoy bold, savory flavors with a bit of spice. The beef short ribs create a deeply satisfying broth, and the radish adds a refreshing crunch that cuts through the richness. The kimchi brings that signature tang and spice, making this soup a comforting, hearty option for cold days. It’s a soul-warming dish that pairs beautifully with steamed rice and is sure to become a favorite in your recipe rotation.

Kimchi Soup with Tofu and Zucchini

This Kimchi Soup with Tofu and Zucchini offers a vegetarian twist on the classic kimchi jjigae. The silken tofu adds a smooth and creamy texture to the spicy broth, while the zucchini provides a mild, slightly sweet contrast. Together, they complement the intense flavors of the kimchi, creating a hearty, nutritious, and satisfying dish that can easily be enjoyed by vegetarians or anyone looking for a lighter yet flavorful kimchi soup.

Ingredients

• 1 block of firm tofu, cut into cubes
• 2 cups well-fermented kimchi, chopped
• 1 medium zucchini, sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons gochujang
• 1 tablespoon soy sauce
• 4 cups vegetable broth
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds (optional for garnish)
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions

1. Heat the sesame oil in a large pot over medium heat. Add the minced garlic and sliced onion, sautéing until softened, about 3 minutes.
2. Add the chopped kimchi, gochujang, and soy sauce. Stir well and cook for 5 minutes to let the kimchi infuse its flavor into the oil.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and add the zucchini. Let the soup simmer for about 10 minutes until the zucchini softens.
4. Gently add the tofu cubes and let the soup simmer for an additional 5-7 minutes, allowing the tofu to absorb the flavors.
5. Season with salt and pepper to taste, adjusting the spice level if necessary.
6. Serve hot, garnished with sesame seeds and chopped green onions.

This Kimchi Soup with Tofu and Zucchini is a comforting and light meal that still packs all the bold, flavorful punch of traditional kimchi stew. The tofu contributes a silky, creamy texture, which balances out the spicy broth, while the zucchini adds a refreshing crunch. It’s a perfect dish for those looking for a vegetarian or vegan-friendly option, offering both richness and depth of flavor without meat. Plus, it’s a great way to incorporate more vegetables into your diet while enjoying the spicy, tangy flavors of kimchi.

Kimchi Soup with Pork Belly and Mushrooms

For a rich and indulgent kimchi soup, this recipe combines savory pork belly with earthy mushrooms, creating a hearty and flavorful dish. The pork belly adds a satisfying richness, while the mushrooms soak up the spicy kimchi broth, making each bite full of umami. This combination of flavors and textures makes this Kimchi Soup with Pork Belly and Mushrooms a favorite among those who crave a satisfying, comforting meal with a bit of spice.

Ingredients

• 1 lb pork belly, cut into thin strips
• 2 cups well-fermented kimchi, chopped
• 1 cup shiitake or button mushrooms, sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons gochujang
• 1 tablespoon soy sauce
• 4 cups pork or beef broth
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions

1. Heat the sesame oil in a large pot over medium heat. Add the pork belly strips and cook until they become golden brown and crispy, about 10 minutes. Remove the pork from the pot and set aside.
2. In the same pot, add the minced garlic and sliced onion, cooking until softened, about 3 minutes.
3. Stir in the chopped kimchi, gochujang, and soy sauce, allowing it to cook for about 5 minutes, letting the kimchi caramelize slightly.
4. Pour in the pork or beef broth and bring to a boil. Lower the heat and add the sliced mushrooms, simmering for 10-12 minutes until the mushrooms are tender.
5. Return the pork belly to the pot and continue simmering for another 5 minutes, allowing the flavors to meld.
6. Add rice vinegar to brighten the flavors, and season with salt and pepper to taste.
7. Serve hot, garnished with chopped green onions.

Conclusion

This Kimchi Soup with Pork Belly and Mushrooms is a perfect balance of rich, savory flavors and spicy, tangy kimchi. The pork belly adds a depth of richness, while the mushrooms provide a tender, earthy contrast to the bold kimchi broth. With the addition of gochujang and soy sauce, this dish packs a satisfying umami punch. Ideal for chilly days, this soup brings warmth and comfort while indulging in the delightful fusion of ingredients, making it a perfect dish for meat lovers.

Kimchi Soup with Beef Brisket and Carrots

This Kimchi Soup with Beef Brisket and Carrots offers a tender, melt-in-your-mouth beef brisket combined with the spicy and tangy flavor of kimchi. The carrots add a natural sweetness, balancing the heat and acidity of the kimchi. This recipe is perfect for slow cooking, allowing the brisket to absorb all the flavors of the broth, resulting in a deeply comforting and hearty soup that is both flavorful and satisfying.

Ingredients

• 2 lbs beef brisket, cut into chunks
• 2 cups well-fermented kimchi, chopped
• 2 medium carrots, peeled and sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons gochujang
• 1 tablespoon soy sauce
• 5 cups beef broth
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sugar (optional)
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions

1. Heat the sesame oil in a large pot over medium heat. Add the beef brisket chunks and brown them on all sides, about 8-10 minutes.
2. Add the minced garlic and sliced onion, cooking until softened, about 3 minutes.
3. Stir in the chopped kimchi, gochujang, and soy sauce. Let the mixture cook for 5 minutes to allow the kimchi to infuse its flavors.
4. Pour in the beef broth and add the sliced carrots. Bring to a boil, then lower the heat and let the soup simmer for 1 to 1.5 hours, or until the beef is tender.
5. Season with salt, pepper, and sugar (if desired). Add rice vinegar to balance the flavors and give it a tangy kick.
6. Serve hot, garnished with chopped green onions.

This Kimchi Soup with Beef Brisket and Carrots is a robust and satisfying dish that showcases the rich, savory flavors of beef brisket combined with the boldness of kimchi. The slow-cooked brisket becomes incredibly tender and absorbs the spicy, tangy broth, while the carrots add a natural sweetness that balances the heat. This comforting soup is perfect for a filling and nourishing meal, ideal for colder months or whenever you’re craving something hearty yet full of flavor.

Spicy Kimchi Soup with Shrimp and Spinach

This Spicy Kimchi Soup with Shrimp and Spinach is a vibrant, flavorful dish that combines the bold tang of kimchi with the delicate sweetness of shrimp. The addition of fresh spinach gives the soup a light, earthy undertone, while the shrimp brings a savory, protein-packed element. The soup’s broth is spicy and aromatic, providing a satisfying depth of flavor that is perfectly balanced by the mild shrimp and fresh greens.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups well-fermented kimchi, chopped
• 4 cups seafood or vegetable broth
• 1 cup fresh spinach, roughly chopped
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sugar (optional)
• Salt and pepper to taste
• Green onions, chopped (for garnish)
• Sesame seeds, for garnish

Instructions

1. Heat the sesame oil in a large pot over medium heat. Add the minced garlic and sliced onion, sautéing until fragrant and softened, about 3 minutes.
2. Stir in the chopped kimchi and gochujang, letting it cook for another 5 minutes to allow the flavors to meld together.
3. Pour in the seafood or vegetable broth and bring to a boil. Once boiling, reduce the heat and let the broth simmer for 10 minutes, allowing the kimchi to infuse the broth.
4. Add the shrimp and spinach to the pot. Cook for about 5-7 minutes, or until the shrimp turns pink and opaque, and the spinach wilts.
5. Stir in the soy sauce, rice vinegar, and sugar (if using), adjusting the seasoning with salt and pepper as needed.
6. Serve hot, garnished with chopped green onions and sesame seeds.

This Spicy Kimchi Soup with Shrimp and Spinach is a perfect balance of spice, freshness, and umami. The shrimp adds a sweet and delicate flavor that complements the strong, tangy kimchi broth. The spinach provides a vibrant green color and a boost of nutrients, making this soup both hearty and healthy. This dish is an excellent option for seafood lovers looking to enjoy a bold and flavorful kimchi soup that’s both satisfying and packed with nutrients.

Kimchi Soup with Chicken and Sweet Potato

This Kimchi Soup with Chicken and Sweet Potato is a nourishing and well-rounded dish that combines the comforting flavors of chicken, the sweetness of tender sweet potatoes, and the tangy heat of kimchi. The hearty chicken adds protein, while the sweet potato gives the soup a natural sweetness that perfectly balances the spicy broth. This easy-to-make dish is perfect for a family dinner or as a filling lunch.

Ingredients

• 2 chicken breasts or thighs, cut into chunks
• 2 cups well-fermented kimchi, chopped
• 1 large sweet potato, peeled and diced
• 4 cups chicken broth
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon gochujang
• 1 teaspoon ground ginger
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. Heat the sesame oil in a large pot over medium heat. Add the garlic and onion, sautéing until softened, about 3 minutes.
2. Add the chicken chunks to the pot and cook until lightly browned on all sides, about 5-7 minutes.
3. Stir in the chopped kimchi, gochujang, and soy sauce. Cook for another 3 minutes, allowing the kimchi to release its flavor.
4. Pour in the chicken broth and add the diced sweet potato. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the sweet potato is tender.
5. Season with salt, pepper, and ground ginger. Adjust the flavor as needed.
6. Serve hot, garnished with chopped green onions.

This Kimchi Soup with Chicken and Sweet Potato is a wholesome, comforting dish that’s perfect for chilly days. The chicken adds richness and protein, while the sweet potatoes provide a subtle sweetness that complements the spicy and tangy kimchi broth. The soup is both nourishing and filling, making it a great choice for a balanced meal. Whether served as a main dish or a side to accompany other Korean dishes, this soup brings warmth and depth of flavor to the table.

Kimchi Soup with Noodles and Bok Choy

This Kimchi Soup with Noodles and Bok Choy combines the richness of kimchi broth with the lightness of bok choy and the comforting texture of noodles. The noodles soak up the spicy broth, and the bok choy adds a fresh, slightly peppery taste that complements the tangy kimchi. It’s a perfect dish for those craving a quick, yet flavorful soup that’s both satisfying and easy to prepare.

Ingredients

• 2 cups well-fermented kimchi, chopped
• 4 cups vegetable broth
• 1 cup bok choy, chopped
• 1 package ramen noodles or any noodle of choice
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 medium onion, sliced
• 2 tablespoons soy sauce
• 1 tablespoon gochujang
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. Heat the sesame oil in a large pot over medium heat. Add the garlic and onion, sautéing until softened, about 3 minutes.
2. Stir in the chopped kimchi, soy sauce, and gochujang. Let it cook for 5 minutes to allow the flavors to meld.
3. Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes.
4. Add the noodles to the pot and cook according to the package instructions. In the last 2-3 minutes of cooking, add the chopped bok choy to the soup, letting it wilt in the hot broth.
5. Stir in the rice vinegar and season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions.

Kimchi Soup with Noodles and Bok Choy is a quick and satisfying meal that captures the essence of kimchi’s spicy, tangy flavor while offering a hearty base of noodles and tender greens. The bok choy adds a burst of freshness, and the noodles soak up the flavorful broth, making this a deliciously comforting dish. Whether you’re enjoying it as a solo meal or pairing it with other sides, this soup is a fantastic choice for anyone craving a light but satisfying meal packed with bold flavors.

Kimchi Soup with Tofu and Mushrooms

This Kimchi Soup with Tofu and Mushrooms is a perfect combination of earthy mushrooms, silky tofu, and the spicy, tangy kick of well-fermented kimchi. The tofu absorbs the flavors of the broth, making each bite smooth and satisfying, while the mushrooms add a savory depth. This vegetarian-friendly dish is light yet filling, offering a healthy option for those who want a comforting and flavorful soup without the meat.

Ingredients

• 2 cups well-fermented kimchi, chopped
• 4 cups vegetable broth
• 1 block firm tofu, cut into cubes
• 1 cup mushrooms (shiitake or button), sliced
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon gochujang
• 1 tablespoon rice vinegar
• 1 teaspoon sugar (optional)
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions

1. Heat the sesame oil in a large pot over medium heat. Add the garlic and sauté for about 2 minutes until fragrant.
2. Add the mushrooms and cook for 5-7 minutes, until softened and lightly browned.
3. Stir in the chopped kimchi, gochujang, and soy sauce. Cook for another 2-3 minutes to incorporate the flavors.
4. Pour in the vegetable broth and bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes.
5. Add the tofu cubes to the soup and continue to simmer for 5 minutes, allowing the tofu to soak up the broth.
6. Stir in the rice vinegar, and adjust the seasoning with salt, pepper, and sugar (if using).
7. Serve hot, garnished with chopped green onions.

Kimchi Soup with Tofu and Mushrooms offers a nourishing, plant-based alternative that doesn’t skimp on flavor. The tofu soaks up the rich, spicy broth, and the mushrooms add an earthy dimension that complements the tangy kimchi. This soup is comforting yet light, making it a fantastic choice for vegetarians or anyone craving a low-calorie, nutrient-packed meal. With its balanced flavors and textures, it’s sure to become a go-to for healthy and flavorful Korean-inspired dishes.

Kimchi Soup with Pork Belly and Daikon

This Kimchi Soup with Pork Belly and Daikon combines the rich, melt-in-your-mouth texture of pork belly with the crunch of daikon radish, all simmered in a spicy, tangy kimchi broth. The pork belly adds a luxurious depth to the soup, while the daikon radish offers a refreshing contrast, absorbing the flavors of the broth. This hearty dish is a wonderful choice for those looking for a rich, warming soup with a balance of flavors and textures.

Ingredients

• 1 lb pork belly, cut into bite-sized cubes
• 2 cups well-fermented kimchi, chopped
• 4 cups pork or chicken broth
• 1 small daikon radish, peeled and sliced into thin rounds
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon gochujang
• 1 teaspoon sugar (optional)
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. Heat the sesame oil in a large pot over medium heat. Add the pork belly cubes and brown them on all sides, about 7-10 minutes.
2. Add the garlic and sauté for another minute until fragrant.
3. Stir in the chopped kimchi, gochujang, and soy sauce. Let the mixture cook for 3-4 minutes to meld the flavors.
4. Add the pork or chicken broth and sliced daikon radish to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the pork belly is tender and the daikon is softened.
5. Season with salt, pepper, and sugar (if using) to taste.
6. Serve hot, garnished with chopped green onions.

Kimchi Soup with Pork Belly and Daikon is a robust, flavorful dish that’s sure to satisfy. The richness of the pork belly pairs beautifully with the slight bitterness of the kimchi and the refreshing crispness of the daikon. This soup offers a wonderful balance of fatty, savory, and spicy elements, making it a perfect dish for a cozy dinner or special meal. The tender pork belly, hearty radish, and aromatic broth come together in a comforting bowl full of depth and warmth.

Kimchi Soup with Beef and Rice Cakes

This Kimchi Soup with Beef and Rice Cakes (tteok) brings together tender beef, chewy rice cakes, and the bold flavor of kimchi in a rich, spicy broth. The rice cakes soak up the savory, tangy broth, offering a comforting, hearty texture that’s perfectly complemented by the tender beef. This dish is a great way to incorporate traditional Korean ingredients into a flavorful and filling soup that’s ideal for a family dinner.

Ingredients

• 1 lb beef short ribs or brisket, thinly sliced
• 2 cups well-fermented kimchi, chopped
• 4 cups beef broth
• 1 cup rice cakes (tteok), soaked in water for 30 minutes
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon gochujang
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar (optional)
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions

1. Heat the sesame oil in a large pot over medium heat. Add the beef slices and cook until browned, about 5-7 minutes.
2. Add the minced garlic and sauté for another 2 minutes until fragrant.
3. Stir in the chopped kimchi, gochujang, and soy sauce. Let the mixture cook for 3-4 minutes to bring out the flavors.
4. Pour in the beef broth and bring the soup to a boil. Once boiling, reduce the heat and simmer for 20 minutes.
5. Add the soaked rice cakes and continue to simmer for an additional 10 minutes, until the rice cakes become soft and chewy.
6. Stir in the rice vinegar, and season with salt, pepper, and sugar (if using).
7. Serve hot, garnished with chopped green onions.

Kimchi Soup with Beef and Rice Cakes is a comforting, hearty dish that brings a satisfying combination of flavors and textures. The chewy rice cakes add a wonderful texture that absorbs the spicy, tangy broth, while the beef offers a savory richness that complements the kimchi perfectly. This dish is a great way to enjoy traditional Korean flavors, and it’s sure to warm you up on cold days. It’s a filling, flavorful meal that the whole family will enjoy.

Note: More recipes are coming soon!