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Restaurants›ktown korean bbq sushi and hotpot›Ktown Spicy Kimchi Soup Spicy Recipe

Ktown Spicy Kimchi Soup Spicy Recipe

Name: ktown korean bbq sushi and hotpots Ktown Spicy Kimchi Soup Spicy Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 6 cups water; 2 cups dashi stock (or anchovy-kelp stock); 1 cups low-sodium chicken or beef stock (optional, for deeper flavor); 1 cups kimchi juice (from jar); 3 cups well-fermented napa cabbage kimchi, chopped; 8 oz pork belly or shoulder, thinly sliced (can substitute tofu); 8 oz extra-firm tofu, cut into 1-inch cubes (if using tofu); 1 tbs vegetable oil or sesame oil; 1 tbs garlic, minced; 1 tsp ginger, minced; 2 tbs gochugaru (Korean red pepper flakes); 1 tbs gochujang (Korean red pepper paste); 1 tbs soy sauce (or tamari); 1 tsp fish sauce; 1 tsp granulated sugar or brown sugar; 0.5 tsp kosher salt; 0.25 tsp black pepper; 0.5 cups yellow onion, thinly sliced; 3 each scallions (green onions), sliced (white and green parts separated); 1 cups shiitake or button mushrooms, sliced; 0.5 cups optional: zucchini, thin half-moons; 0.5 tsp optional: gochugaru (for garnish); 0.5 tsp sesame oil (finishing); 0.5 tsp toasted sesame seeds (garnish)

Inspired by ktown korean bbq sushi and hotpot

Time40m

Serves4

Traditional Korean kimchi soup with bold fermented spicy flavor.

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Ingredients

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Broth & Base

6 cups water

2 cups dashi stock (or anchovy-kelp stock)

1 cups low-sodium chicken or beef stock (optional, for deeper flavor)

1 cups kimchi juice (from jar)

Kimchi & Protein

3 cups well-fermented napa cabbage kimchi, chopped

8 oz pork belly or shoulder, thinly sliced (can substitute tofu)

8 oz extra-firm tofu, cut into 1-inch cubes (if using tofu)

Aromatics & Seasoning

1 tbs vegetable oil or sesame oil

1 tbs Garlic, minced

1 tsp Ginger, minced

2 tbs gochugaru (Korean red pepper flakes)

1 tbs gochujang (Korean red pepper paste)

1 tbs soy sauce (or tamari)

1 tsp Fish sauce

1 tsp granulated sugar or brown sugar

1/2 tsp kosher salt

1/4 tsp black pepper

Vegetables & Garnish

1/2 cups yellow onion, thinly sliced

3 each scallions (green onions), sliced (white and green parts separated)

1 cups shiitake or button mushrooms, sliced

1/2 cups optional: zucchini, thin half-moons

1/2 tsp optional: gochugaru (for garnish)

1/2 tsp sesame oil (finishing)

1/2 tsp toasted sesame seeds (garnish)

Method

Prep

Prepare ingredients

Chop kimchi into bite-sized pieces if not already chopped. Thinly slice pork belly or press and cube tofu. Slice onion, mushrooms, zucchini (if using), and separate scallion whites from greens; slice both.

Measure out kimchi juice from the kimchi jar; reserve 1 cup. Gather stocks and seasonings so they are ready.

Build the Soup

Sear protein

Heat 1 tablespoon oil in a large pot over medium-high heat. Add the thinly sliced pork belly in a single layer; cook, stirring occasionally, until the edges begin to brown and some fat renders, about 4–5 minutes. If using tofu, gently brown cubes on all sides for 3–4 minutes, then remove and set aside.

Aromatics & chile

Reduce heat to medium. Add minced garlic and ginger to the rendered fat (or oil if using tofu) and sauté 30–45 seconds until fragrant. Stir in gochugaru and gochujang and toast briefly (20–30 seconds) to bloom the chili flavor, stirring constantly to prevent burning.

Add kimchi & vegetables

Add the chopped kimchi and sliced onion to the pot. Cook, stirring, for 2–3 minutes to soften and further develop flavors. Add sliced mushrooms and zucchini if using, and cook another 1–2 minutes.

Deglaze & add liquids

Pour in kimchi juice, dashi stock, water, and optional additional stock. Scrape the bottom of the pot to lift browned bits. Bring the mixture to a gentle boil over medium-high heat.

Season & simmer

Stir in soy sauce, fish sauce, sugar, kosher salt, and black pepper. Reduce heat to medium-low and simmer uncovered for 15–20 minutes so the flavors meld and kimchi softens further. Taste and adjust salt or chili: add up to 1 tablespoon more gochugaru or 1 teaspoon more fish sauce if desired for extra heat/umami.

Finish with protein & tofu

If you browned pork earlier, ensure it is cooked through in the simmering broth (pork slices will be tender after 5–7 minutes simmer). If using tofu, gently fold the reserved browned tofu cubes into the simmering soup for the last 3–4 minutes to heat through without breaking.

Serve & Garnish

Ladle the soup into bowls, making sure to include kimchi, pork or tofu, mushrooms, and broth. Sprinkle sliced scallion greens on top, drizzle with 1/2 teaspoon sesame oil per bowl, and finish with a pinch of toasted sesame seeds and an optional dusting of gochugaru for extra color and heat.

Serve hot with steamed rice and banchan (side dishes) if desired. Leftovers keep well refrigerated for up to 3 days; reheat gently and add a splash of water or stock if the soup concentrates.