Best 7 Korean Kimchi Soup Recipes

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Korean kimchi soup, also known as kimchi jjigae, is a traditional Korean dish that offers a unique blend of spicy, sour, and savory flavors. As a staple in Korean cuisine, it is a comforting and versatile dish that can be enjoyed in various settings. Made with kimchi, a fermented cabbage dish that adds a distinctive taste to the soup, kimchi jjigae is a dish that is both hearty and healthy. Whether you're looking for a quick and easy weeknight meal or a flavorful dish to share with friends and family, this article will guide you through the best recipes for cooking delicious Korean kimchi soup.

Let's cook with our recipes!

THE CLASSIC, KIMCHI JJIGAE



The classic, Kimchi Jjigae image

Easy, delicious and ultra comforting, Korean kimchi jjigae recipe

Provided by Sue | My Korean Kitchen

Categories     Soup

Time 30m

Number Of Ingredients 14

180 g skinless pork belly ((0.4 pounds), cut into bite size pieces)
1 Tbsp rice wine ((mirin))
3 sprinkles ground black pepper
3/4 cup aged Kimchi ((at least 2 to 3 weeks old), cut into bite size pieces if not already)
1/4 small brown onion ((30 g / 1 ounce), thinly sliced)
1/2 stalk small green onion ((5 g / 0.2 ounce), thinly sliced)
2 small shiitake mushrooms ((50 g / 1.4 ounces), stems removed, thinly sliced)
150 g firm tofu ((5.3 ounces), sliced into 1cm thickness rectangles, or other shapes you may prefer)
1 cup water
1 Tbsp Korean chili flakes ((gochugaru))
1 Tbsp soy sauce
1 tsp Korean chili paste ((gochujang))
1/4 tsp minced garlic
3 sprinkles ground black pepper

Steps:

  • Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.
  • Cook the Kimchi in a skillet until soft. (You could do this in the pot where you will make this jjigae. Do this only if the pot is big enough to manoeuvre around.)
  • Put the marinated meat into the bottom of the pot. Add all the other ingredients (kimchi, onion, mushrooms, tofu, water and the base sauce) except for green onion into the pot.
  • Boil the pot on medium high heat initially then reduce the heat to medium once it starts boiling. Cook further until the meat is cooked. (It takes 10 to 15 mins from the beginning of step 4.) Make sure the sauce is well blended into the rest of the ingredients. (This can be done by gently mixing the sauce around the soup with a small teaspoon and splashing the soup over other ingredients every now then). When the meat is cooked, add the green onion and turn the heat off.
  • Serve with rice (and other side dishes).

Nutrition Facts : Calories 374 kcal, Carbohydrate 6 g, Protein 10 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 43 mg, Sodium 422 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

KIMCHI JJIGAE (KIMCHI SOUP)



Kimchi Jjigae (Kimchi Soup) image

In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law's Kimchi and the author of "The Kimchi Cookbook."

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

1 pound fresh pork belly, cut in 1/2-inch pieces
4 garlic cloves, minced
1 tablespoon grated ginger
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon fish sauce
2 tablespoons unsalted butter
1 medium onion, chopped
2 cups kimchi, aged if possible, squeezed dry and chopped
3 tablespoons Korean red pepper paste (gochujang)
1 tablespoon Korean red pepper flakes (gochugaru)
1 cup kimchi juice
8 cups water (for a richer soup, use chicken, pork or beef broth)
8 ounces soft or silken tofu, cut in large cubes
8 scallions or Korean chives, chopped, for garnish

Steps:

  • Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.
  • Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.
  • Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.
  • Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 20 grams, Carbohydrate 8 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 0 grams

GRANDMA'S RAINY DAY KIMCHI NOODLE SOUP



Grandma's Rainy Day Kimchi Noodle Soup image

This is a variation of another dish my grandmother made when she stayed with us. Don't let the number of ingredients freak you out. They're mostly seasoning and spices and not a lot of chopping, mincing, or dicing. Bok choy and shitake mushrooms are two of my favorite vegetables and I added these two items to the recipe. I also switched out the anchovies broth for water and added dashida, which is a soup stock that comes in anchovy, clam or beef flavors. I use beef dashida.

Provided by yobodish

Categories     Vegetable

Time 45m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 17

16 ounces of fresh Chinese egg noodles (Lo mein noodles)
3 tablespoons vegetable oil
6 garlic cloves, minced
8 ounces pork tenderloin, thinly sliced
2 teaspoons rice wine vinegar
6 -8 cups water
3 tablespoons soy sauce
2 tablespoons dashida, powder (Beef flavored soup stock)
2 teaspoons ginger, grated
2 cups cabbage kimchi, chopped in big pieces
4 ounces shiitake mushrooms, thinly sliced
7 ounces firm tofu, cut into 1-inch squares
4 baby bok choy, quartered
2 scallions, thinly sliced
2 teaspoons dark sesame oil
salt and pepper (Add a little salt and pepper at a time and taste as you go. The kimchi and soy sauce may be enough s)
sriracha sauce (Optional but highly recommended.)

Steps:

  • In a large pot add vegetable oil and garlic and sauté until soft. Add pork and cook until it is slightly browned. Season with salt, pepper and rice wine vinegar and stir for 2 minutes. Add kimchi and sauté for 3 minutes.
  • Add the water, soy sauce, dashida, and ginger. Stir and simmer on low heat for about 15 minutes. Add the mushrooms and tofu and turn up the heat to medium. Cook for 3 minutes.
  • Carefully add the egg noodles, bok choy and just enough water to cover all of the ingredients. Stir gently and scrape the bottom of the pot to make sure the noodles are not sticking. Season with salt and pepper. Simmer for 3 minutes.
  • Putting It All Together.
  • Equally divide the soup in four large bowls. Drizzle the sesame seed oil and top with scallions. For that extra kick and flavor, add sriracha sauce (For those who can handle the heat).

KIMCHI NOODLE SOUP WITH WILTED GREENS



Kimchi Noodle Soup With Wilted Greens image

Jjigae, a classic Korean kimchi stew, is the inspiration for this spicy, comforting soup. Unlike many soups, this one doesn't require a lengthy simmer on the stovetop to develop complex flavor, as its ingredients bring complexity: Soy sauce adds umami and kimchi provides pleasant funkiness. Should you want to add shrimp, toss them in with the greens in Step 4, as they only take a minute or so to cook through. While jjigae is traditionally served with white rice, here it is served with delightfully chewy Japanese udon noodles. Although garnishes are always optional, the suggested toppings really take it there, and you should.

Provided by Colu Henry

Categories     dinner, weekday, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 (10-ounce) package dried udon
2 tablespoons neutral oil
6 scallions thinly sliced, plus more for garnish
1 (3-inch) piece fresh ginger, peeled and finely chopped
3 garlic cloves, finely chopped
Kosher salt
1 cup roughly chopped kimchi, plus 1/3 cup kimchi juice
5 cups vegetable or chicken stock
1/2 cup soy sauce
4 cups roughly chopped greens, such as kale, spinach, tatsoi or bok choy
White sesame seeds, soft-boiled eggs, chile oil and roughly chopped cilantro, for serving (optional)

Steps:

  • Bring a large pot of water to a boil and cook udon according to package instructions. Drain and distribute evenly among serving bowls.
  • In a large Dutch oven or pot, heat the oil over medium heat. Add the scallions, ginger and garlic, and cook until they begin to soften and the garlic is fragrant, 2 to 3 minutes. Season well with salt.
  • Stir in the kimchi and kimchi juice and cook for 1 minute.
  • Add the stock and the soy sauce sauce and stir together to combine. Bring to a simmer and stir in your greens. Allow everything to simmer until the greens are tender and the flavors have come together, 5 to 10 minutes. Taste and adjust with salt if needed.
  • Ladle the soup over the udon and garnish with scallions and other toppings to taste.

KIMCHI JJIGAE (KOREAN KIMCHI SOUP)



Kimchi Jjigae (Korean Kimchi Soup) image

{Don't be afraid of the steps/ingredients! It's really quite easy.} A delectable, SPICY traditional soup full of kimchi, tofu, veggies, and pork (but can be made vegetarian). My absolute favorite Korean dish of all time; I can eat it 24/7! Kimchi is available at Asian markets; I recommend buying the homemade variety wherever possible. If you buy a shelf-bottled kimchi (non-refrigerated), or your fresh kimchi has just been made (i.e. newer than 2-3 weeks), you should add a couple of teaspoons of white vinegar to your kimchi, stir and let it sit 10 mins, and then chop it up for use. The vinegar acts as an instant fermenter and will make it taste a LOT better. Don't skip this step, trust me :) Also, the chili flakes and paste should be the true Korean variety; the Chinese, Thai or regular cayenne pepper will not work. Please let me know if you have suggestions or questions! I have adjusted this recipe over time-Koreans don't use recipes (frustrating!)-to suit my taste. DH loves it too. Beware though, it's truly Korean in that it's very spicy for most. For more detailed step-by-step instructions, including pictures, please mail me and I can send them to you.

Provided by Emily Han

Categories     Vegetable

Time 40m

Yield 2 bowls, 2 serving(s)

Number Of Ingredients 16

1/8 lb pork loin (omit for vegetarian)
1 tablespoon rice wine
3 pinches black pepper
1 cup sour kimchee (cut into 1x1, reserve juice)
1/4 white onion, cut into slices
1 green onion, sliced
1/4 cup mushroom (regular or shiitake)
3 tablespoons sliced anaheim green chili peppers
1 cup tofu (extra firm, cut into 1/4-inch slices)
1 1/2 cups water
vegetable oil, to coat small pan
4 teaspoons korean chili flakes (gochugaru)
2 teaspoons korean chili paste (gochujang)
4 teaspoons soy sauce
1/2 teaspoon minced garlic (fresh or bottled, just not dried)
4 pinches black pepper

Steps:

  • Cut up vegetables, kimchi and tofu and set aside.
  • Rinse meat, cut into thin strips 1-2" long.
  • Marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this).
  • Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done (usually 5-7 minutes). Stir consistently. Kimchi will turn slightly translucent.
  • In a separate bowl, combine soup base ingredients and mash together.
  • Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water if extracted.
  • Bring to a boil; leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away.
  • Taste soup for adjustments; add water as needed, or make extra soup base if needed.
  • As soon as the meat is done, turn the heat down to low, add the tofu slices.
  • Stir gently, serve with rice (your mouth will be hot -- I like to use rice that is room-temp!).

PORK AND KIMCHI SOUP



Pork and Kimchi Soup image

This kimchi soup is a recipe from my childhood. Not extremely spicy, but has some kick.

Provided by Dacifilia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 cups chopped kimchi
2 cups kimchi juice
½ pound pork shoulder, cut into bite-sized pieces
2 tablespoons hot pepper paste
1 teaspoon white sugar
5 cups water
1 (14 ounce) package tofu, cut into bite-sized pieces
2 green onions, chopped

Steps:

  • Combine kimchi, kimchi juice, pork, hot pepper paste, and sugar in a large pot. Pour in water and bring to a boil over high heat. Cook for 30 minutes.
  • Add tofu and reduce heat to medium-low; cook until heated through, about 10 minutes. Add green onions and remove soup from heat.

Nutrition Facts : Calories 178.5 calories, Carbohydrate 13 g, Cholesterol 22.3 mg, Fat 8.2 g, Fiber 1.4 g, Protein 15.6 g, SaturatedFat 1.9 g, Sodium 2796.4 mg, Sugar 4.1 g

KOREAN KIMCHI JIGEH STEW



Korean Kimchi Jigeh Stew image

A favorite in the dorms, this easy to prepare soup is the spicy college counterpart to the bowl of instant noodles. It is delicious served with cooked rice.

Provided by MISOHAM

Categories     Soups, Stews and Chili Recipes     Stews

Time 25m

Yield 4

Number Of Ingredients 6

6 cups water
3 cups napa cabbage kim chee, brine reserved
2 cups cubed fully cooked luncheon meat (e.g. Spam)
3 tablespoons chili powder
salt, to taste
ground black pepper, to taste

Steps:

  • In a large pot, stir together the water, kim chee, reserved kim chee brine, Spam, chili powder, salt and pepper. Cover the pot and bring to a boil over medium high heat. Simmer, for 20 minutes or until the kim chee cabbage is translucent and soft.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 10.6 g, Cholesterol 58.8 mg, Fat 24.1 g, Fiber 3.5 g, Protein 13.7 g, SaturatedFat 8.5 g, Sodium 2006.2 mg, Sugar 1.9 g

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • If you don't have time to make your own kimchi, you can use store-bought kimchi.
  • Be careful not to overcook the kimchi, as it will become mushy.
  • Add more or less gochugaru (Korean chili powder) to adjust the spiciness of the soup.
  • Serve kimchi soup with a bowl of rice and a variety of banchan (side dishes).

Conclusion:

Kimchi soup is a delicious, healthy, and easy-to-make Korean dish that is perfect for a cold winter day. With its spicy, tangy, and savory flavor, kimchi soup is sure to warm you up from the inside out. So next time you're looking for a quick and easy meal, give kimchi soup a try. You won't be disappointed!

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