Korean Kimchi Soup

A hearty and flavorful soup is perfect for warming you up on chilly days. Packed with spicy kimchi and savory ingredients, it’s a simple dish that brings a taste of Korea right to your kitchen.

Pro Kitchen Tips

Use well-fermented kimchi for a richer, deeper flavor.
Adjust the spice level by adding more or less gochugaru (Korean chili flakes) or fresh chili peppers.
Let the soup simmer gently to allow the flavors to meld without overcooking the vegetables.

Ingredients 0/6

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

Why This Recipe Is A Must Try

This soup is packed with bold, tangy flavors that warm you from the inside out. It’s a great way to enjoy the health benefits of fermented kimchi while savoring a comforting, spicy broth. Perfect for cold days or when you want something satisfying and nourishing.

Directions

Combin the water, kimchi, the reserved kimchi brine, diced Spam, chili powder, salt, and pepper in a large pot. Place the pot over medium-high heat and bring everything to a boil. Once it’s boiling, lower the heat and let it simmer gently for about 20 minutes, or until the kimchi cabbage becomes soft and translucent. Stir occasionally to make sure the flavors meld together nicely. When the soup is ready, give it a taste and adjust the seasoning if needed before serving.

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people cooked this recipe

By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Serving Tips

Serve hot with steamed rice on the side to balance the spicy broth. Add a boiled egg or tofu for extra protein. A side of pickled vegetables or Korean pancakes pairs beautifully for a complete meal.

How To Keep It Fresh

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will develop even more overnight. Reheat gently on the stove or in the microwave, adding a splash of water if the soup has thickened.

Frequently Asked Questions

Can I use fresh cabbage instead of kimchi for this soup?

Fresh cabbage won’t give the same tangy flavor as kimchi, but you can use it with added seasoning; however, the soup won’t be traditional.

What can I substitute for luncheon meat if I don’t have any?

You can use cooked pork, tofu, or mushrooms as alternatives depending on your preference.

How spicy is the soup with 3 tablespoons of chili powder?

It’s moderately spicy; you can reduce the chili powder to make it milder or add more for extra heat.

Can I make this soup vegetarian?

Yes, replace the luncheon meat with tofu or vegetables, and use vegetable broth instead of water for more flavor.

Is it necessary to reserve the kimchi brine?

Yes, the brine adds essential tanginess and depth to the soup’s flavor.

How long can I store leftovers in the fridge?

Store leftovers in an airtight container for up to 3 days; reheat thoroughly before serving.

Can I freeze this soup?

Yes, but the kimchi texture may change slightly after freezing; consume within 1-2 months for best quality.

Should I rinse the kimchi before adding it to the soup?

No, don’t rinse the kimchi; the brine provides important flavor and seasoning for the soup.