Korean Stewed Kimchi Soup Recipe

Prepare base

In a large heavy-bottomed pot or Dutch oven, combine the chopped well-fermented kimchi (with any juices), kimchi juice (or 1 cup water if not available), 4 cups vegetable or chicken broth, 1 cup water, 1 tablespoon gochujang, 1 teaspoon gochugaru, 1 tablespoon soy sauce, and 1 teaspoon fish sauce. Stir to dissolve the gochujang and combine flavors.

Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer. Let simmer while you prepare aromatics so flavors meld — about 10 minutes.

Sauté aromatics

While the soup base simmers, heat 1 tablespoon oil in a medium skillet over medium heat. Add the thinly sliced onion and cook 3–4 minutes until starting to soften. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Add the sliced mushrooms to the skillet and sauté 3–4 minutes until they release moisture and start to brown. If using sesame oil, add it at the end of the sauté (reserve 1 tsp for serving).

Transfer the sautéed onion, garlic, ginger, and mushrooms into the simmering kimchi broth. Stir to incorporate and simmer 5 minutes to combine flavors.

Add tofu and scallions

Gently add the cubed tofu to the simmering soup and stir carefully to avoid breaking the pieces. Add the white parts of the scallions. Simmer for 4–6 minutes to heat the tofu through and let flavors meld.

If using pork: in a separate skillet over medium-high heat, cook the thinly sliced pork in a dry or lightly oiled pan, stirring until just browned and cooked through (about 3–5 minutes). Drain any excess fat if needed, then add the cooked pork into the simmering soup along with the tofu so it can rewarm and absorb flavors for 2–3 minutes.

Taste the soup and adjust seasoning: add additional soy sauce for saltiness, fish sauce for umami, or a pinch of sugar if the kimchi is very sour. If you want more heat, add a little extra gochugaru or gochujang (start with 1/2 tsp). Simmer 2 more minutes after adjusting.

Right before serving, stir in the green parts of the scallions. Drizzle 1 teaspoon sesame oil over the soup and sprinkle toasted sesame seeds and chopped cilantro or extra scallions on top.

Cook jasmine rice

Cook jasmine rice according to package instructions (typically 1 cup rice to 1.25–1.5 cups water). Fluff and portion into bowls — recipe quantities provide about 3 cups cooked rice total to serve alongside the soup.

Quick side salad

In a bowl, toss the mixed salad greens, thinly sliced cucumber (1/2 cup), and julienned carrot (1/2 cup). Whisk together 1 tablespoon rice vinegar, 1 teaspoon neutral oil, 1 teaspoon honey (or sugar), and salt and pepper to taste; drizzle over the salad and toss lightly.

Serve the hot kimchi stew in bowls alongside steamed jasmine rice and the side salad. Spoon rice into the soup if desired and garnish each bowl with extra scallions and a sprinkle of sesame seeds.