Kimchi Soup Recipe

• Asianfoodsdaily
• November 29, 2025

This kimchi soup recipe changed how I cook Korean food at home. My Korean neighbor Mrs. Kim taught me this back in 2019 when I was recovering from a bad cold. She showed up at my door with a huge pot of kimchi jjigae, and I swear I felt better within hours. The heat. The sourness. That deep, funky flavor that just… works. I pestered her for weeks until she finally came over and walked me through it. Turns out, it’s not complicated. You just need to know a few tricks.

 

Why This Kimchi Soup Recipe Wins

This soup hits different. It’s spicy without burning your mouth off. The kimchi gives it this tangy kick that wakes up your taste buds. And the best part? It tastes better the next day.

You can make it in 30 minutes. Seriously. Less time than ordering takeout.

Plus, it’s one of those soups that actually fills you up. The tofu and pork make it hearty. I’ve eaten this for breakfast, lunch, and dinner. No shame.

Ingredients You’ll Need for Kimchi Soup

Here’s what you need. Don’t skip the kimchi juice—that’s where half the flavor lives.

Main Ingredients

• 2 cups aged kimchi – The older, the better. That sour, funky stuff in the back of your fridge? Perfect.
• 1/2 cup kimchi juice – Liquid gold. Don’t pour it down the sink.
• 8 oz pork belly or pork shoulder – Adds richness. You can skip this for vegetarian version.
• 1 block firm tofu – Soaks up all that flavor.
• 1/2 onion, sliced – Sweetness to balance the heat.
• 2 cloves garlic, minced – Because garlic makes everything better.
• 3 cups water or anchovy stock – Stock makes it richer, but water works fine.
• 2 green onions – Freshness at the end.
• 1 tablespoon gochugaru (Korean red pepper flakes) – Adjust based on your heat tolerance.
• 1 tablespoon soy sauce – Depth.
• 1 teaspoon sugar – Rounds out the sourness.

Equipment You Need

Nothing fancy here. Just grab a medium pot or Korean earthenware pot if you have one. A good knife. Cutting board. That’s it.

Mrs. Kim swears by her earthenware pot because it keeps the heat even. I use a regular Dutch oven. Both work great.

How I Make This Kimchi Soup Recipe

Okay, here’s the process. I’m walking you through exactly how I do it.

Step 1: Prep Everything

Cut the kimchi into bite-sized pieces. Slice the pork into thin strips. Cube the tofu. Slice the onion. This takes maybe 10 minutes.

Mrs. Kim taught me to squeeze some of the kimchi juice out before cutting. Saves it for later. Smart move.

Step 2: Cook the Pork

Heat your pot over medium-high heat. No oil needed—the pork has enough fat.

Throw in the pork. Let it cook for about 3 minutes. You want some browning. That caramelization adds flavor you can’t get any other way.

Step 3: Add Kimchi and Aromatics

Toss in the kimchi, garlic, and onion. Stir it around for 2-3 minutes. Your kitchen will smell incredible. The kimchi should start to soften and release its flavor.

Add the gochugaru here. Bloom those spices in the fat.

Step 4: Add Liquid

Pour in the water or stock. Add the kimchi juice, soy sauce, and sugar. Stir everything together.

Bring it to a boil. Once it’s bubbling, reduce the heat to medium-low.

Step 5: Simmer

Let it simmer for 15-20 minutes. This is when the magic happens. All those flavors marry together.

Taste it. Add more soy sauce if it needs salt. More gochugaru if you want heat.

Step 6: Add Tofu

Gently slide in the tofu cubes. Let them heat through for about 5 minutes. Don’t stir too much or they’ll fall apart.

Step 7: Finish

Turn off the heat. Top with chopped green onions.

Serve it hot with a bowl of rice. This is how you eat kimchi soup recipe the right way.

Tips That Make a Difference

These small things make your kimchi soup better.

Use Old Kimchi

Fresh kimchi is too crunchy and mild. You want that fermented, sour kimchi that’s been sitting in your fridge for weeks. That’s the good stuff.

Don’t Skip the Fat

Pork belly is traditional for a reason. The fat melts into the soup and makes it rich. If you must go lean, add a tablespoon of sesame oil at the end.

Adjust the Heat

Start with less gochugaru. You can always add more. Can’t take it back once it’s too spicy.

Make Your Own Stock

Boil some dried anchovies and kelp for 10 minutes. Strain it. Use that instead of water. Game changer.

Easy Variations for Kimchi Soup

This recipe is flexible. Change it up based on what you have.

Vegetarian Kimchi Jjigae

Skip the pork. Add mushrooms instead. Shiitake or oyster mushrooms work great. Use vegetable stock.

Seafood Version

Add shrimp, clams, or chunks of fish in the last 5 minutes of cooking. Coastal Koreans make it this way.

Ramen Addition

Throw in some instant ramen noodles in the last 3 minutes. Makes it more filling. My go-to lazy dinner.

Extra Vegetables

Zucchini, mushrooms, or Korean radish all work. Add them when you add the liquid.

Storage and Reheating

This soup keeps well. Maybe too well—I’ve caught myself eating it straight from the fridge.

Storing

Let it cool completely. Transfer to an airtight container. It’ll last 4-5 days in the fridge.

The flavors get better as it sits. Day three is peak deliciousness.

Reheating

Stovetop is best. Pour it in a pot over medium heat. Stir occasionally. Add a splash of water if it’s too thick.

Microwave works too. Just heat it in 1-minute intervals, stirring between each.

Freezing

You can freeze it for up to 3 months. But honestly, the tofu gets a weird texture when frozen. I freeze it without tofu and add fresh tofu when I reheat it.

Frequently Asked Questions About Kimchi Soup

Can I use fresh kimchi for kimchi soup?

You can, but it won’t taste as good. Fresh kimchi is crunchy and mild. Aged kimchi has that deep, fermented flavor that makes this soup special. If fresh kimchi is all you have, add extra kimchi juice or a splash of vinegar.

How spicy is this kimchi soup recipe?

Medium spicy. It has heat, but it’s not overwhelming. The sourness from the kimchi balances it out. Start with 1 tablespoon of gochugaru and adjust from there. You control the heat.

What can I substitute for pork?

Chicken thighs work great. Beef works too—use thinly sliced ribeye or brisket. For vegetarian, use mushrooms or just skip the meat entirely. The kimchi carries most of the flavor anyway.

Why is my kimchi soup bitter?

Usually means your kimchi is over-fermented or you burned the aromatics. Add a bit more sugar to balance it. Next time, don’t cook the garlic and kimchi on too high heat.

Do I need a special pot for kimchi jjigae?

No. A regular pot works fine. Korean earthenware pots (ttukbaegi) are traditional and keep the soup hot longer, but they’re not necessary. I’ve made this in everything from a Dutch oven to a regular saucepan.

Final Note on This Kimchi Soup Recipe

Here’s the thing about kimchi soup. It’s forgiving. You can adjust it to your taste. More spice, less spice. With meat, without meat. The core recipe stays the same.

Mrs. Kim told me something I think about every time I make this. She said, “Good kimchi jjigae should make you sweat a little and smile a lot.” She was right.

Make a big pot on Sunday. Eat it all week. Your future self will thank you.

And if you’re feeling under the weather? This soup is better than any medicine. I’m not a doctor, but I stand by that statement.

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