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Korean Kimchi Soup

Korean Kimchi Soup

This Korean Kimchi Soup is a hearty and flavorful dish made with aged kimchi, pork belly, tofu, and a blend of spices. It's perfect for warming your soul and satisfying cravings for comfort food.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Korean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups aged kimchi, chopped
  • 1/2 cup kimchi juice
  • 1/2 lb pork belly, sliced
  • 1 block (14 oz) firm tofu, sliced
  • 1 small onion, thinly sliced
  • 3 stalks green onions, chopped
  • 3 cloves garlic, minced
  • 1-2 tbsp gochugaru (Korean chili flakes)
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 3 cups anchovy broth or water

Method
 

  1. Heat sesame oil in a medium-sized pot over medium-high heat. Add sliced pork belly and sauté until browned.
  2. Add chopped kimchi and sliced onions to the pot. Cook for 5-7 minutes until kimchi softens.
  3. Stir in minced garlic, white parts of green onions, gochugaru, and gochujang. Toast for about a minute.
  4. Pour in anchovy broth and kimchi juice. Bring to a boil, then reduce heat and simmer for at least 20 minutes.
  5. Taste the broth and adjust seasoning with sugar or soy sauce as needed. Add tofu slices and cook for another 5 minutes.
  6. Garnish with green onion tops and serve hot.

Notes

Use well-fermented kimchi for the best flavor. This soup tastes even better the next day as the flavors meld together.