30+ Authentic Korean Kimchi Soup Recipes for Every Taste

Kimchi soup is one of the most beloved and flavorful dishes in Korean cuisine. Known for its bold, tangy, and spicy flavors, kimchi soup (or Kimchi Jjigae) is a staple in many Korean households.

Traditionally made with well-fermented kimchi, this soup is a comforting and hearty meal that offers a perfect balance of savory, sour, and umami notes.

Whether you’re a fan of the classic version with pork, tofu, or beef, or you’re looking to experiment with unique variations like seafood, chicken, or vegetables, there’s a kimchi soup recipe for every palate.

In this blog, we’ve curated a list of 30+ Korean kimchi soup recipes that will tantalize your taste buds and bring the rich, bold flavors of Korea into your kitchen.

Whether you’re new to Korean cooking or a seasoned pro, these recipes will show you just how versatile kimchi soup can be.

From traditional to modern takes, these recipes are guaranteed to satisfy your cravings for comfort food with a spicy kick.

30+ Authentic Korean Kimchi Soup Recipes for Every Taste

Korean kimchi soup is a dish that brings warmth and comfort to any meal.

Whether you’re enjoying it as a light lunch or as part of a larger dinner, this soup is sure to fill you up and leave you craving more.

The beauty of kimchi soup lies in its versatility; you can make it with various proteins, tofu, or vegetables, and adjust the spice level to your preference.

With 30+ recipes to choose from, you’ll never run out of new ways to enjoy this flavorful dish.

So, gather your ingredients and dive into the world of Korean kimchi soup for a culinary adventure you won’t forget.

Spicy Kimchi Jjigae

Kimchi Jjigae, or Kimchi Stew, is a classic Korean dish that is both comforting and full of robust flavors. This spicy and tangy stew is perfect for chilly days and can be customized with various proteins and vegetables. The fermentation of kimchi adds depth to the broth, making it a favorite among kimchi lovers.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 1/2 cup kimchi juice
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1/2 pound pork belly or tofu, sliced
• 2 cups water or anchovy stock
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean red chili flakes)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 block of tofu, cubed
• 2 green onions, chopped
• 1 tablespoon sesame oil

Instructions:

1. Heat a large pot over medium-high heat and add the sliced pork belly or tofu. Cook until the pork is browned or the tofu is lightly golden.
2. Add the chopped kimchi and minced garlic to the pot. Sauté for 2-3 minutes until the kimchi is softened.
3. Pour in the kimchi juice and water or anchovy stock. Bring to a boil.
4. Stir in the gochujang, gochugaru, soy sauce, and sugar. Reduce the heat to medium and let it simmer for 20 minutes.
5. Add the cubed tofu and continue to simmer for another 10 minutes.
6. Sprinkle the chopped green onions and drizzle with sesame oil before serving.

Spicy Kimchi Jjigae is a warming dish that captures the essence of Korean home cooking. The combination of fermented kimchi, tender pork, and silky tofu in a spicy broth makes it a hearty meal perfect for any occasion. Serve it with steamed rice for a satisfying and comforting experience.

Seafood Kimchi Soondubu Jjigae

Seafood Kimchi Soondubu Jjigae is a rich and flavorful stew that combines the goodness of soft tofu, kimchi, and a variety of seafood. This dish is known for its silky texture and bold taste, making it a popular choice for those who enjoy a mix of spicy and savory flavors.

Ingredients:

• 1 cup well-fermented kimchi, chopped
• 1/4 cup kimchi juice
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 pound mixed seafood (shrimp, clams, squid), cleaned
• 2 cups water or seafood stock
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean red chili flakes)
• 1 tablespoon soy sauce
• 1 tube (300g) soft tofu (soondubu)
• 1 egg (optional)
• 2 green onions, chopped
• 1 tablespoon sesame oil

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. Add the chopped kimchi and cook for 2-3 minutes until the kimchi is softened.
3. Pour in the kimchi juice and water or seafood stock. Bring to a boil.
4. Stir in the gochujang, gochugaru, and soy sauce. Reduce the heat to medium and let it simmer for 10 minutes.
5. Add the mixed seafood and cook until the seafood is just done, about 5 minutes.
6. Gently add the soft tofu by cutting the tube directly into the pot. Stir carefully to avoid breaking up the tofu too much.
7. If using, crack an egg into the stew and let it cook for a few minutes until the egg is set.
8. Sprinkle the chopped green onions and drizzle with sesame oil before serving.

Seafood Kimchi Soondubu Jjigae is a delightful dish that offers a medley of textures and flavors. The tender seafood, silky tofu, and spicy kimchi broth create a harmonious blend that is both satisfying and nourishing. Enjoy this stew with a side of rice for a complete and flavorful meal.

Vegetarian Kimchi and Mushroom Jjigae

Vegetarian Kimchi and Mushroom Jjigae is a wholesome and hearty stew that is perfect for those looking for a meatless option. The combination of earthy mushrooms and tangy kimchi creates a depth of flavor that is both satisfying and nutritious. This dish is a great way to enjoy the benefits of kimchi in a vegetarian-friendly recipe.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 1/2 cup kimchi juice
• 1 tablespoon vegetable oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 cup mixed mushrooms (shiitake, enoki, oyster), sliced
• 2 cups vegetable broth or water
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean red chili flakes)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 block of tofu, cubed
• 2 green onions, chopped
• 1 tablespoon sesame oil

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and minced garlic, and sauté until fragrant.
2. Add the chopped kimchi and cook for 2-3 minutes until the kimchi is softened.
3. Pour in the kimchi juice and vegetable broth or water. Bring to a boil.
4. Stir in the gochujang, gochugaru, soy sauce, and sugar. Reduce the heat to medium and let it simmer for 15 minutes.
5. Add the mixed mushrooms and cook for an additional 5 minutes.
6. Add the cubed tofu and continue to simmer for another 10 minutes.
7. Sprinkle the chopped green onions and drizzle with sesame oil before serving.

Vegetarian Kimchi and Mushroom Jjigae is a delicious and nutritious option for those seeking a meatless meal. The earthy mushrooms and spicy kimchi come together in a rich broth, offering a depth of flavor that is both hearty and satisfying. This stew is perfect for a cozy dinner, especially when paired with a bowl of steamed rice.

Beef and Kimchi Stew

Beef and Kimchi Stew, also known as Kimchi Guk or Kimchi Jjigae with beef, is a hearty and comforting dish that combines the rich flavors of tender beef, fermented kimchi, and a spicy broth. This dish is perfect for cold days and is sure to warm you up from the inside out.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 1/2 cup kimchi juice
• 1 pound beef brisket or short ribs, cut into bite-sized pieces
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 cups water or beef broth
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean red chili flakes)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 block of tofu, cubed
• 2 green onions, chopped
• 1 tablespoon sesame oil

Instructions:

1. In a large pot, heat a bit of oil over medium-high heat and brown the beef pieces until they are seared on all sides.
2. Add the sliced onion and minced garlic to the pot and sauté for a few minutes until the onion is translucent.
3. Stir in the chopped kimchi and cook for another 2-3 minutes until the kimchi is softened.
4. Pour in the kimchi juice and water or beef broth. Bring to a boil.
5. Stir in the gochujang, gochugaru, soy sauce, and sugar. Reduce the heat to medium and let it simmer for 30 minutes, or until the beef is tender.
6. Add the cubed tofu and continue to simmer for another 10 minutes.
7. Sprinkle the chopped green onions and drizzle with sesame oil before serving.

Beef and Kimchi Stew is a robust and flavorful dish that brings together the tender meatiness of beef with the tangy and spicy notes of kimchi. This stew is a perfect example of Korean comfort food and is best enjoyed with a bowl of steamed rice. It’s a delicious way to experience the depth of flavors in Korean cuisine.

Kimchi and Potato Soup

Kimchi and Potato Soup is a simple yet satisfying dish that combines the spicy tang of kimchi with the creamy texture of potatoes. This soup is perfect for a quick and easy meal that is both filling and full of flavor.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 1/2 cup kimchi juice
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and cubed
• 2 cups water or vegetable broth
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean red chili flakes)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 block of tofu, cubed
• 2 green onions, chopped
• 1 tablespoon sesame oil

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. Add the chopped kimchi and cook for 2-3 minutes until the kimchi is softened.
3. Stir in the cubed potatoes and cook for another 2-3 minutes.
4. Pour in the kimchi juice and water or vegetable broth. Bring to a boil.
5. Stir in the gochujang, gochugaru, soy sauce, and sugar. Reduce the heat to medium and let it simmer for 15-20 minutes, or until the potatoes are tender.
6. Add the cubed tofu and continue to simmer for another 10 minutes.
7. Sprinkle the chopped green onions and drizzle with sesame oil before serving.

Kimchi and Potato Soup is a delightful and easy-to-make dish that showcases the versatility of kimchi. The potatoes add a creamy texture that balances the spiciness of the kimchi, making it a comforting and hearty meal. Enjoy this soup with a side of rice or some crusty bread for a complete and satisfying meal.

Kimchi and Rice Cake Soup

Kimchi and Rice Cake Soup, or Kimchi Tteokguk, is a traditional Korean dish that is often enjoyed during special occasions. The chewy rice cakes, combined with the spicy and tangy kimchi broth, create a unique and flavorful soup that is both hearty and satisfying.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 1/2 cup kimchi juice
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 pound Korean rice cakes (tteok), soaked in water for 10 minutes if hard
• 2 cups water or beef broth
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean red chili flakes)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 block of tofu, cubed
• 2 green onions, chopped
• 1 tablespoon sesame oil

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. Add the chopped kimchi and cook for 2-3 minutes until the kimchi is softened.
3. Stir in the soaked rice cakes and cook for another 2-3 minutes.
4. Pour in the kimchi juice and water or beef broth. Bring to a boil.
5. Stir in the gochujang, gochugaru, soy sauce, and sugar. Reduce the heat to medium and let it simmer for 10 minutes, or until the rice cakes are soft and chewy.
6. Add the cubed tofu and continue to simmer for another 5 minutes.
7. Sprinkle the chopped green onions and drizzle with sesame oil before serving.

Kimchi and Rice Cake Soup is a delicious and satisfying dish that brings together the chewy texture of rice cakes with the bold flavors of kimchi. This soup is a great way to enjoy traditional Korean ingredients in a comforting and hearty meal. Perfect for special occasions or simply when you’re craving something warm and flavorful, this soup is sure to become a favorite.

Kimchi and Pork Belly Stew

Kimchi and Pork Belly Stew, also known as Kimchi Jjigae, is a rich and flavorful dish that combines succulent pork belly with the spicy tang of kimchi. This hearty stew is a staple in Korean households and is perfect for those who love bold, robust flavors.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 1/2 cup kimchi juice
• 1 pound pork belly, sliced into bite-sized pieces
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 cups water or chicken broth
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean red chili flakes)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 block of tofu, cubed
• 2 green onions, chopped
• 1 tablespoon sesame oil

Instructions:

1. In a large pot, heat a bit of oil over medium-high heat and add the pork belly. Cook until browned on all sides.
2. Add the sliced onion and minced garlic to the pot and sauté until the onion becomes translucent.
3. Stir in the chopped kimchi and cook for 2-3 minutes until the kimchi softens.
4. Pour in the kimchi juice and water or chicken broth. Bring to a boil.
5. Stir in the gochujang, gochugaru, soy sauce, and sugar. Reduce the heat to medium and let it simmer for 30 minutes, or until the pork is tender.
6. Add the cubed tofu and continue to simmer for another 10 minutes.
7. Sprinkle the chopped green onions and drizzle with sesame oil before serving.

Kimchi and Pork Belly Stew is a delicious and hearty dish that showcases the bold flavors of Korean cuisine. The rich pork belly and spicy kimchi create a perfect harmony of tastes that is sure to satisfy. Serve this stew with steamed rice for a comforting and flavorful meal that will leave you craving more.

Kimchi and Dumpling Soup

Kimchi and Dumpling Soup, or Kimchi Mandu Guk, is a delightful fusion of spicy kimchi and savory dumplings. This soup is a comforting and satisfying meal that combines the chewy texture of dumplings with the bold flavors of kimchi, making it perfect for any occasion.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 1/2 cup kimchi juice
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pack of Korean dumplings (mandu)
• 2 cups water or beef broth
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean red chili flakes)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 block of tofu, cubed
• 2 green onions, chopped
• 1 tablespoon sesame oil

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. Add the chopped kimchi and cook for 2-3 minutes until the kimchi is softened.
3. Pour in the kimchi juice and water or beef broth. Bring to a boil.
4. Stir in the gochujang, gochugaru, soy sauce, and sugar. Reduce the heat to medium and let it simmer for 10 minutes.
5. Add the dumplings and cook until they are heated through and tender, about 5-7 minutes.
6. Add the cubed tofu and continue to simmer for another 5 minutes.
7. Sprinkle the chopped green onions and drizzle with sesame oil before serving.

Kimchi and Dumpling Soup is a comforting and hearty dish that combines the spicy and tangy flavors of kimchi with the satisfying texture of dumplings. This soup is perfect for a cozy meal and can be enjoyed any time of the year. Pair it with a bowl of steamed rice or enjoy it on its own for a delicious and fulfilling experience.

Kimchi and Egg Drop Soup

Kimchi and Egg Drop Soup is a quick and easy dish that blends the spiciness of kimchi with the silky texture of egg ribbons. This light yet flavorful soup is perfect for a quick meal or as a starter to a larger Korean feast.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 1/2 cup kimchi juice
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups water or chicken broth
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean red chili flakes)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 eggs, beaten
• 2 green onions, chopped
• 1 tablespoon sesame oil

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. Add the chopped kimchi and cook for 2-3 minutes until the kimchi is softened.
3. Pour in the kimchi juice and water or chicken broth. Bring to a boil.
4. Stir in the gochujang, gochugaru, soy sauce, and sugar. Reduce the heat to medium and let it simmer for 10 minutes.
5. Slowly pour the beaten eggs into the simmering soup while gently stirring to create egg ribbons.
6. Sprinkle the chopped green onions and drizzle with sesame oil before serving.

Kimchi and Egg Drop Soup is a simple yet flavorful dish that highlights the unique taste of kimchi. The silky egg ribbons add a delicate texture to the spicy broth, making it a perfect light meal or appetizer. Enjoy this soup on its own or as part of a larger Korean spread for a delicious and satisfying experience.

Kimchi and Chicken Soup

Kimchi and Chicken Soup is a deliciously hearty and nourishing dish that combines tender chicken with the bold and spicy flavors of fermented kimchi. This comforting soup is perfect for a cozy meal, packed with protein, probiotics, and rich umami flavors.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 1/2 cup kimchi juice
• 2 chicken breasts or thighs, cut into bite-sized pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 tablespoon rice vinegar (optional)
• 1 block of tofu, cubed
• 2 green onions, chopped
• 1 tablespoon sesame seeds for garnish (optional)

Instructions:

1. Heat the sesame oil in a large pot over medium-high heat. Add the chicken pieces and cook until browned on all sides.
2. Add the chopped onion and minced garlic to the pot, sautéing until fragrant and translucent.
3. Stir in the chopped kimchi and cook for 2-3 minutes until the kimchi becomes soft.
4. Pour in the kimchi juice and chicken broth, bringing the mixture to a boil.
5. Stir in the gochujang, soy sauce, sugar, and rice vinegar, then reduce the heat to medium-low and let it simmer for 20-30 minutes, or until the chicken is tender.
6. Add the cubed tofu and let it simmer for an additional 5 minutes.
7. Garnish with chopped green onions and sesame seeds before serving.

Kimchi and Chicken Soup is a comforting and nourishing dish that beautifully combines the probiotic-rich kimchi with the tender chicken, creating a well-balanced and flavorful broth. This soup is a great choice for boosting immunity and enjoying a warm, filling meal on a chilly day. The addition of tofu makes it even heartier, while the optional rice vinegar adds a subtle tanginess, enhancing the overall depth of flavor.

Kimchi and Seafood Soup

Kimchi and Seafood Soup is a vibrant and spicy Korean soup that highlights the fresh flavors of seafood alongside the fermented heat of kimchi. This dish is perfect for seafood lovers, offering a delightful blend of savory, spicy, and umami-rich flavors.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 1/2 cup kimchi juice
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound squid, sliced into rings
• 1/2 cup mussels or clams (optional)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups seafood broth or water
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 2 green onions, chopped
• 1 block of tofu, cubed
• 1 tablespoon sesame seeds for garnish (optional)

Instructions:

1. Heat the sesame oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until fragrant.
2. Stir in the chopped kimchi and cook for about 2-3 minutes until softened and fragrant.
3. Pour in the kimchi juice and seafood broth (or water), bringing the mixture to a boil.
4. Stir in the gochujang, soy sauce, and sugar, then lower the heat and let it simmer for 10 minutes to allow the flavors to meld.
5. Add the shrimp, squid, and mussels (if using), and cook for 5-7 minutes, or until the seafood is fully cooked.
6. Add the cubed tofu and simmer for an additional 3 minutes.
7. Garnish with chopped green onions and sesame seeds before serving.

Kimchi and Seafood Soup is a spicy and flavorful dish that’s perfect for seafood lovers who want to enjoy a bowl of warm, comforting soup. The umami of the seafood pairs beautifully with the tangy heat of kimchi, making for a memorable meal. Serve this soup with a bowl of rice for a complete and satisfying Korean meal.

Kimchi and Sweet Potato Soup

Kimchi and Sweet Potato Soup is a flavorful and slightly sweet variation of the traditional Kimchi Jjigae. The natural sweetness of the sweet potatoes balances the spicy and tangy flavors of the kimchi, creating a well-rounded and comforting soup that’s perfect for cooler days.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 1/2 cup kimchi juice
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 block of tofu, cubed
• 2 green onions, chopped
• 1 tablespoon sesame seeds for garnish (optional)

Instructions:

1. Heat the sesame oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and softened.
2. Stir in the chopped kimchi and cook for 2-3 minutes until softened and fragrant.
3. Add the cubed sweet potatoes and vegetable broth, bringing the mixture to a boil.
4. Stir in the gochujang, soy sauce, and sugar, then reduce the heat and simmer for 20 minutes, or until the sweet potatoes are tender.
5. Add the tofu and cook for another 5 minutes until heated through.
6. Garnish with chopped green onions and sesame seeds before serving.

Kimchi and Sweet Potato Soup is a delicious and comforting dish that brings together the perfect balance of spicy, sweet, and savory. The sweet potatoes add a lovely sweetness and texture that complements the tangy kimchi, creating a well-rounded flavor profile. This soup is ideal for those looking to try a different take on the classic kimchi-based dishes, offering a unique twist that will leave you feeling cozy and satisfied.

Kimchi and Beef Soup

Kimchi and Beef Soup is a rich, savory dish that combines the hearty flavors of beef with the spicy and tangy bite of kimchi. This traditional Korean soup is perfect for colder months, providing both comfort and a burst of bold flavors. The beef adds depth to the broth, while the kimchi enhances the soup with its fermented goodness.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 1/2 cup kimchi juice
• 1 pound beef short ribs or stew meat
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth or water
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 2 green onions, chopped
• 1 tablespoon sesame seeds for garnish (optional)

Instructions:

1. Heat the sesame oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides.
2. Add the chopped onion and garlic, sautéing until the onion softens and becomes translucent.
3. Stir in the chopped kimchi and cook for 2-3 minutes to allow the flavors to meld.
4. Add the kimchi juice and beef broth (or water), bringing it to a boil.
5. Stir in the gochujang, soy sauce, and sugar. Reduce the heat to low and let it simmer for 45 minutes, or until the beef is tender.
6. Garnish with chopped green onions and sesame seeds before serving.

Kimchi and Beef Soup is a nourishing, flavorful dish that marries the richness of beef with the spiciness of kimchi. The tender beef absorbs the bold kimchi flavor, making each bite deeply satisfying. This soup is perfect for a hearty dinner, paired with steamed rice or enjoyed on its own for a warm, filling meal.

Kimchi and Zucchini Soup

Kimchi and Zucchini Soup is a light yet flavorful dish that combines the crunch of zucchini with the spicy, tangy kick of kimchi. This soup is perfect for those looking for a quick, healthy, and vegetarian option that still delivers rich, satisfying flavors.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 1/2 cup kimchi juice
• 2 medium zucchinis, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 2 green onions, chopped
• 1 tablespoon sesame seeds for garnish (optional)

Instructions:

1. Heat the sesame oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant.
2. Stir in the chopped kimchi and cook for 2-3 minutes until softened.
3. Add the sliced zucchini and cook for an additional 3-4 minutes.
4. Pour in the kimchi juice and vegetable broth, bringing the mixture to a boil.
5. Stir in the gochujang, soy sauce, and sugar. Reduce the heat to medium-low and simmer for 15-20 minutes, until the zucchini is tender.
6. Garnish with chopped green onions and sesame seeds before serving.

Kimchi and Zucchini Soup is a delicious, vibrant dish that perfectly combines the savory and spicy flavors of kimchi with the lightness of zucchini. The soup is easy to make, packed with flavor, and a great way to incorporate more vegetables into your meal. It’s a perfect choice for a light lunch or as a side dish to a larger Korean meal.

Kimchi and Mushroom Soup

Kimchi and Mushroom Soup is a flavorful and earthy dish that combines the umami-rich mushrooms with the bold flavors of kimchi. The mushrooms add a rich, savory depth to the broth, while the kimchi provides a spicy and tangy contrast, creating a beautifully balanced soup.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 1/2 cup kimchi juice
• 1/2 pound mushrooms (shiitake, button, or a mix), sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 2 green onions, chopped
• 1 tablespoon sesame seeds for garnish (optional)

Instructions:

1. Heat the sesame oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until fragrant.
2. Stir in the chopped kimchi and cook for 2-3 minutes to release the flavors.
3. Add the sliced mushrooms and sauté for another 3-4 minutes until they begin to soften.
4. Pour in the kimchi juice and broth, bringing the mixture to a boil.
5. Stir in the gochujang, soy sauce, and sugar. Reduce the heat to medium-low and simmer for 15-20 minutes, allowing the flavors to blend.
6. Garnish with chopped green onions and sesame seeds before serving.

Kimchi and Mushroom Soup is a rich and flavorful dish that showcases the depth of both mushrooms and kimchi. The earthy mushrooms bring out the savory notes of the broth, while the kimchi adds a tangy heat that brightens up the entire dish. This soup is a perfect option for vegetarians or those looking for a lighter yet satisfying meal, and it can be served as a starter or a main dish.

Note: More recipes are coming soon!