21+ Delicious Kimchi Soup Recipes That Will Warm Your Soul

Kimchi soup, or kimchi jjigae, is a beloved staple in Korean cuisine known for its bold, spicy flavors and comforting warmth.

Made with fermented kimchi, a variety of vegetables, and often protein-rich ingredients like tofu, pork, or beef, this soup is a perfect balance of sour, spicy, and savory.

Whether you’re a fan of the classic version or enjoy experimenting with new flavors, kimchi soup offers endless possibilities.

In this article, we’ve curated a collection of 21+ Kimchi Soup Recipes that will bring a burst of flavor and warmth to your table.

From traditional versions to creative twists featuring seafood, vegetables, and unique ingredients, you’ll find something for every craving. Whether you’re a seasoned chef or a beginner in the kitchen, these recipes are sure to delight your taste buds and inspire you to make this comforting dish your own.

21+ Delicious Kimchi Soup Recipes That Will Warm Your Soul

With so many variations to choose from, kimchi soup is a versatile dish that can suit any taste or dietary preference.

From the rich and hearty traditional recipes to lighter, more adventurous twists, there’s a kimchi soup recipe for every occasion.

The combination of spicy, tangy kimchi with rich broths and fresh ingredients makes each recipe a comforting meal, perfect for any season. We hope these 21+ Kimchi Soup Recipes inspire you to get creative in the kitchen and bring the delicious flavors of Korea into your home. Don’t be afraid to experiment with new ingredients and find your perfect kimchi soup. Happy cooking!

Classic Kimchi Jjigae (Spicy Pork Kimchi Stew)

This hearty and bold-flavored kimchi jjigae is the quintessential Korean comfort dish. Featuring well-fermented kimchi, tender pork belly, tofu, and aromatics, it offers the perfect balance of spice, umami, and sourness. Perfect for cold weather or anytime you’re craving something deeply satisfying and soul-warming.

Ingredients:

• 1 ½ cups well-fermented napa cabbage kimchi, chopped
• 200g (7 oz) pork belly, sliced
• 1 small onion, sliced
• 1 green onion, chopped
• ½ block of tofu, cubed
• 2 cups anchovy or beef broth
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp sugar
• 1 tsp sesame oil
• Salt and pepper to taste

Instructions:

1. In a medium pot, sauté pork belly over medium heat until lightly browned.
2. Add chopped kimchi and continue sautéing for 5 minutes to deepen the flavor.
3. Stir in gochugaru, gochujang, and sugar. Mix well.
4. Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes.
5. Add tofu and onion. Simmer for another 10 minutes.
6. Season with salt and pepper. Drizzle sesame oil and garnish with chopped green onion before serving.

This classic kimchi jjigae brings the authentic taste of Korea right to your table. The rich broth infused with spicy and tangy flavors makes every spoonful addictive. Whether paired with a bowl of hot rice or enjoyed on its own, it’s a timeless dish that never fails to satisfy.

Vegan Kimchi Soup with Mushrooms and Zucchini

This vegan version of kimchi soup is a lighter, plant-based alternative that doesn’t skimp on flavor. By using mushroom broth and a variety of vegetables, it captures the essence of traditional kimchi jjigae while staying entirely meat-free. It’s great for vegans, vegetarians, or anyone seeking a nutritious, flavorful soup.

Ingredients:

• 1 ½ cups vegan kimchi (without fish sauce), chopped
• 1 zucchini, halved and sliced
• 1 cup shiitake mushrooms, sliced
• ½ block of firm tofu, cubed
• 1 small onion, sliced
• 2 cups mushroom or vegetable broth
• 1 tbsp gochugaru
• 1 tsp soy sauce
• 1 tsp sesame oil
• Salt and pepper to taste

Instructions:

1. In a pot, combine chopped vegan kimchi and mushrooms. Sauté over medium heat for 5 minutes.
2. Add zucchini and onion, and continue cooking for another 2 minutes.
3. Pour in vegetable broth and bring to a boil.
4. Stir in gochugaru and soy sauce. Reduce heat and simmer for 15 minutes.
5. Add tofu and simmer for an additional 5–10 minutes.
6. Season with salt, pepper, and sesame oil. Serve hot.

Light yet deeply flavorful, this vegan kimchi soup is proof that meat-free meals can still be rich and satisfying. The umami from mushrooms, the tang from fermented kimchi, and the comforting warmth of the broth make this a wholesome dish you’ll want to enjoy again and again.

Tuna Kimchi Stew (Chamchi Kimchi Jjigae)

Tuna kimchi stew is a fast, pantry-friendly variation of the traditional kimchi jjigae. Using canned tuna instead of pork or beef makes this dish not only quicker to prepare but also more budget-friendly and lighter. Despite its simplicity, the flavor is bold, tangy, and deeply comforting.

Ingredients:

• 1 ½ cups ripe kimchi, chopped
• 1 can (5 oz) tuna in oil or water, drained
• 1 small onion, sliced
• 1 green chili, sliced (optional)
• 2 cups water or anchovy broth
• ½ block of tofu, cubed
• 1 tbsp gochugaru
• 1 tsp soy sauce
• ½ tsp sugar
• 1 tsp sesame oil

Instructions:

1. In a pot, sauté kimchi and onion over medium heat for 5 minutes.
2. Add gochugaru and sugar, stirring to mix evenly.
3. Pour in water or broth and bring to a boil.
4. Stir in the tuna and tofu. Reduce heat and simmer for 10–15 minutes.
5. Add soy sauce, chili (if using), and sesame oil.
6. Taste and adjust seasoning if needed. Serve hot.

Tuna kimchi stew is the perfect example of how a few simple ingredients can come together to make something truly delicious. It’s fast, easy, and delivers all the beloved flavors of kimchi jjigae with minimal effort. Ideal for weeknight meals or cozy solo dinners, this stew proves that comfort food doesn’t have to be complicated.

Kimchi and Beef Brisket Soup (Soegogi Kimchi Jjigae)

This robust kimchi soup features thinly sliced beef brisket, adding a meaty depth and richness that pairs perfectly with the spicy, fermented kimchi. The fat from the brisket melds into the broth, enhancing the umami and making every bite rich and hearty. It’s perfect for those who crave a more luxurious, protein-packed version of kimchi jjigae.

Ingredients:

• 1 ½ cups well-fermented kimchi, chopped
• 200g (7 oz) beef brisket, thinly sliced
• ½ onion, sliced
• 2 cups beef broth
• ½ block tofu, cubed
• 1 tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 2 green onions, chopped

Instructions:

1. In a pot, sauté brisket slices over medium heat until they start to brown.
2. Add kimchi and onions; cook for 5 minutes until fragrant.
3. Stir in gochujang, soy sauce, and sugar.
4. Pour in beef broth and bring to a boil. Reduce heat and simmer for 20 minutes.
5. Add tofu and simmer for another 10 minutes.
6. Finish with sesame oil and garnish with green onions before serving.

Beef brisket takes this kimchi jjigae to the next level. The savory beef melds beautifully with the tang of the kimchi, creating a bold and comforting dish. It’s an ideal meal for meat lovers looking to enjoy the flavors of Korea in a deeply satisfying way.

Seafood Kimchi Soup (Haemul Kimchi Jjigae)

For a briny and vibrant twist, this seafood kimchi jjigae highlights the ocean’s bounty. Shrimp, clams, and squid come together with spicy kimchi in a light yet flavorful broth. This variation is popular in coastal regions of Korea and offers a more delicate and complex taste, balanced with the sharpness of the fermented kimchi.

Ingredients:

• 1 ½ cups kimchi, chopped
• 6–8 large shrimp, peeled and deveined
• ½ cup clams, cleaned
• ½ cup squid, sliced into rings
• ½ onion, sliced
• 2 cups anchovy or fish broth
• 1 tbsp gochugaru
• 1 tsp fish sauce
• 1 tsp sesame oil
• ½ block tofu, cubed
• 1 green chili, sliced (optional)

Instructions:

1. In a large pot, sauté kimchi and onion for 5 minutes over medium heat.
2. Stir in gochugaru and fish sauce.
3. Add fish broth and bring to a boil. Simmer for 10 minutes.
4. Add tofu and seafood, cooking until shrimp are pink and clams have opened (about 5–7 minutes).
5. Stir in sesame oil and chili if using. Serve hot.

This seafood variation is ideal when you’re craving something bold yet not too heavy. The combination of spicy, sour, and briny notes creates a complex flavor profile that elevates traditional kimchi jjigae. It’s an elegant and nutritious soup that’s perfect for seafood lovers.

Kimchi and Spam Stew (Budae Jjigae-Inspired Kimchi Soup)

Inspired by Korea’s famous budae jjigae (army base stew), this version incorporates Spam for a savory, salty contrast to the spicy and sour kimchi. Popular among students and busy families, this soup is budget-friendly, fast to make, and incredibly flavorful. The processed meat gives the broth a rich umami kick, turning a humble meal into something indulgent.

Ingredients:

• 1 ½ cups kimchi, chopped
• 1 can Spam, cubed
• ½ onion, sliced
• ½ block tofu, cubed
• 2 cups water or chicken broth
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• ½ tsp sugar
• 1 green onion, chopped

Instructions:

1. In a pot, sauté Spam cubes until lightly crispy.
2. Add kimchi and onion, cook for 5 minutes.
3. Stir in gochugaru, soy sauce, and sugar.
4. Pour in water or broth and bring to a boil.
5. Add tofu and simmer for 10 minutes.
6. Garnish with green onion before serving.

This kimchi and Spam stew is a fun, nostalgic, and comforting take on the classic jjigae. It’s quick to prepare, full of umami, and hits all the right notes when you want something hearty and satisfying. Whether you’re reminiscing about college meals or just want something tasty in under 30 minutes, this recipe delivers.

Kimchi and Sweet Potato Soup (Goguma Kimchi Jjigae)

A warm and comforting option, this kimchi soup features the sweetness of sweet potatoes, which balance the spicy and sour notes of the kimchi. The soft texture of the sweet potato adds a hearty element to the soup, making it a perfect dish for fall or winter. The natural sweetness from the sweet potatoes helps mellow out the heat, creating a well-rounded, satisfying meal.

Ingredients:

• 1 ½ cups kimchi, chopped
• 2 medium sweet potatoes, peeled and diced
• ½ onion, sliced
• 1 tbsp gochugaru
• 2 cups vegetable or chicken broth
• ½ block tofu, cubed
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Salt and pepper to taste
• 2 green onions, chopped

Instructions:

1. In a pot, sauté the kimchi and onions for 5 minutes until they become fragrant.
2. Add the sweet potatoes and cook for an additional 3 minutes, stirring occasionally.
3. Stir in gochugaru, soy sauce, and a pinch of salt.
4. Pour in the broth, bring it to a boil, and reduce heat to simmer for about 15 minutes, or until the sweet potatoes become tender.
5. Add tofu and simmer for another 5–10 minutes, allowing the tofu to absorb the flavors.
6. Finish with sesame oil, and garnish with green onions before serving.

Kimchi and sweet potato soup is a deliciously cozy dish that blends the heat and tang of kimchi with the soft, comforting texture of sweet potatoes. This soup is not only filling but also nutritious, offering a perfect balance of sweet, spicy, and umami flavors. Ideal for a hearty meal during colder months, it’s a delicious twist on the classic kimchi jjigae.

Kimchi and Udon Soup (Kimchi Udon Jjigae)

This is a fusion dish that takes the rich flavors of kimchi jjigae and combines them with the comforting texture of udon noodles. The chewy noodles soak up the spicy and savory broth, turning every bite into a satisfying experience. It’s a wonderful meal when you want the heartiness of noodle soup with a tangy kick from the kimchi.

Ingredients:

• 1 ½ cups kimchi, chopped
• 1 package udon noodles (fresh or frozen)
• 1 small onion, sliced
• 2 cups beef or vegetable broth
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1 green chili, sliced (optional)
• 1 block tofu, cubed
• 2 green onions, chopped

Instructions:

1. In a pot, sauté the kimchi and onion over medium heat for 5 minutes until softened.
2. Stir in gochugaru, soy sauce, and sugar. Mix well.
3. Add broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. While the broth simmers, cook the udon noodles according to package instructions and drain.
5. Add tofu and cooked udon noodles to the broth, simmering for an additional 5 minutes.
6. Stir in sesame oil, and garnish with green chili and green onions before serving.

Kimchi udon soup is a wonderfully satisfying and hearty dish. The chewy udon noodles take on the rich flavors of the kimchi broth, making this soup extra comforting. The addition of tofu adds protein and a soft texture, while the spicy kick from the kimchi keeps things exciting. It’s a perfect meal for noodle lovers looking for something with an extra depth of flavor.

Kimchi and Cabbage Soup (Baechu Kimchi Jjigae)

A simple yet flavorful kimchi soup that features an extra helping of cabbage, this version highlights the crunch and freshness of cabbage alongside the fermented tang of the kimchi. The soup is light but still full of flavor, and it’s a great way to incorporate more vegetables into your diet while enjoying the beloved flavors of kimchi jjigae.

Ingredients:

• 1 ½ cups well-fermented kimchi, chopped
• 1 small napa cabbage, chopped
• 1 small onion, sliced
• 2 cups vegetable broth
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Salt and pepper to taste
• 2 green onions, chopped

Instructions:

1. In a large pot, sauté the kimchi and onion over medium heat for 5 minutes until softened.
2. Add the chopped cabbage and cook for another 5 minutes, stirring occasionally.
3. Stir in gochugaru, soy sauce, and salt.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes, allowing the cabbage to soften and the flavors to meld.
5. Season with salt and pepper to taste, then drizzle sesame oil over the soup.
6. Garnish with chopped green onions before serving.

This kimchi and cabbage soup is a lighter, vegetable-forward take on the classic kimchi jjigae. The cabbage offers a crunchy texture that complements the tangy kimchi, while the broth remains spicy and flavorful. It’s a perfect choice if you’re looking for a lighter soup that’s still packed with robust flavor. Easy to make and packed with nutrients, it’s a healthy and comforting meal that everyone will enjoy.

Kimchi and Chicken Stew (Dak Kimchi Jjigae)

This version of kimchi jjigae features tender pieces of chicken, offering a leaner alternative to pork or beef. The mild flavor of the chicken pairs beautifully with the tangy, spicy kimchi, creating a balanced and satisfying stew. This version is lighter but still packed with all the bold flavors of traditional kimchi jjigae, perfect for those who prefer chicken over red meat.

Ingredients:

• 1 ½ cups kimchi, chopped
• 2 boneless, skinless chicken thighs, cut into bite-sized pieces
• ½ onion, sliced
• 2 cups chicken broth
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• ½ block tofu, cubed
• 2 green onions, chopped

Instructions:

1. In a pot, sauté the chicken pieces until lightly browned.
2. Add the kimchi and onions, cooking for another 5 minutes to allow the flavors to meld.
3. Stir in gochugaru, soy sauce, and sugar, mixing everything together.
4. Pour in the chicken broth, bring to a boil, then reduce to a simmer for 20 minutes.
5. Add tofu and cook for another 10 minutes.
6. Drizzle sesame oil over the soup and garnish with green onions before serving.

This chicken-based kimchi jjigae is a lighter alternative that retains all the vibrant flavors of the original. The chicken adds a juicy, tender element, while the kimchi brings the signature spiciness and tang. It’s a perfect choice for anyone looking for a protein-packed, yet healthy, kimchi stew that’s rich in flavor and comfort.

Kimchi and Potato Soup (Gamja Kimchi Jjigae)

For a heartier, more filling kimchi soup, this recipe incorporates potatoes to give the soup a creamy, starchy texture. The potatoes soak up the spicy, savory broth, making each bite comforting and satisfying. This dish is perfect for anyone who loves a thick, rich soup that combines the flavors of kimchi with the softness of potatoes.

Ingredients:

• 1 ½ cups kimchi, chopped
• 2 medium potatoes, peeled and diced
• ½ onion, sliced
• 2 cups vegetable or chicken broth
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• ½ block tofu, cubed
• 2 green onions, chopped

Instructions:

1. In a pot, sauté the kimchi and onion over medium heat for about 5 minutes.
2. Add diced potatoes and cook for another 3 minutes.
3. Stir in gochugaru, soy sauce, and sugar.
4. Pour in the broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, or until the potatoes are tender.
5. Add tofu and simmer for an additional 10 minutes.
6. Finish with sesame oil, and garnish with green onions before serving.

Kimchi and potato soup is a cozy, filling dish that brings a rich, earthy depth to the typical kimchi jjigae. The potatoes absorb all the spicy, savory goodness of the broth, making each spoonful warm and comforting. This dish is perfect for a cold day or when you need a satisfying, hearty meal.

Kimchi and Egg Soup (Gyeran Kimchi Jjigae)

This simple yet flavorful kimchi soup features eggs as the star, creating a velvety, rich broth. The eggs add creaminess and balance out the spiciness of the kimchi. This version is perfect for those who enjoy a lighter kimchi jjigae with a silky texture and a rich, comforting taste from the eggs.

Ingredients:

• 1 ½ cups kimchi, chopped
• 2 large eggs
• ½ onion, sliced
• 2 cups vegetable or chicken broth
• 1 tbsp gochugaru
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1 green onion, chopped
• 1 tsp sesame seeds (optional)

Instructions:

1. In a pot, sauté the kimchi and onions over medium heat for 5 minutes.
2. Stir in gochugaru, soy sauce, and sugar.
3. Pour in the broth and bring to a boil. Reduce the heat and simmer for 10 minutes to allow the flavors to blend.
4. Crack the eggs into the simmering broth, being careful not to break the yolks. Cover and simmer for 3–5 minutes, until the eggs are cooked to your desired doneness (soft or hard).
5. Drizzle sesame oil over the soup and garnish with chopped green onions and sesame seeds.

Kimchi and egg soup is a lighter, yet still deeply satisfying, version of kimchi jjigae. The silky eggs enrich the broth, adding a touch of creaminess that balances out the heat of the kimchi. It’s an easy and quick dish to prepare, perfect for a light lunch or dinner that’s comforting and full of flavor.

Kimchi and Mushroom Soup (Beoseot Kimchi Jjigae)

This vegetarian-friendly kimchi soup is filled with umami-rich mushrooms, creating a savory depth of flavor. The mushrooms, with their meaty texture, are the perfect complement to the spicy and sour kimchi, making for a wholesome and satisfying dish. It’s ideal for those looking for a plant-based yet hearty alternative to the traditional kimchi jjigae.

Ingredients:

• 1 ½ cups kimchi, chopped
• 1 cup shiitake mushrooms, sliced (or any variety of your choice)
• ½ onion, sliced
• 2 cups vegetable broth
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• ½ block tofu, cubed
• 2 green onions, chopped

Instructions:

1. In a pot, sauté the kimchi and onions over medium heat for 5 minutes.
2. Add sliced mushrooms and cook for an additional 3 minutes, allowing the mushrooms to soften and release their juices.
3. Stir in gochugaru, soy sauce, and sugar.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Add tofu and simmer for an additional 5–10 minutes.
6. Drizzle with sesame oil and garnish with green onions before serving.

Kimchi and mushroom soup offers a hearty, vegetarian alternative to the classic kimchi jjigae. The mushrooms provide a rich, umami flavor that deepens the broth, while the kimchi’s tangy spice keeps the dish vibrant. This soup is perfect for vegetarians or anyone looking to enjoy a flavorful, plant-based meal.

Kimchi and Cucumber Soup (Oi Kimchi Jjigae)

A refreshing and slightly lighter twist on kimchi jjigae, this version incorporates crunchy cucumber to balance the intensity of the kimchi. The cucumber adds a cool, crisp texture that complements the heat from the kimchi and the savory broth. This soup is ideal for a hot day or when you’re looking for a refreshing, yet satisfying, meal.

Ingredients:

• 1 ½ cups kimchi, chopped
• 1 large cucumber, sliced
• ½ onion, sliced
• 2 cups vegetable or chicken broth
• 1 tbsp gochugaru
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• ½ block tofu, cubed
• 2 green onions, chopped

Instructions:

1. In a pot, sauté the kimchi and onion for 5 minutes.
2. Add the sliced cucumber and cook for an additional 2 minutes to lightly soften the cucumber while retaining its crunch.
3. Stir in gochugaru, soy sauce, and sugar.
4. Pour in the broth and bring to a boil. Reduce heat and simmer for 10–15 minutes.
5. Add tofu and cook for another 5 minutes.
6. Drizzle sesame oil over the soup and garnish with green onions before serving.

Kimchi and cucumber soup offers a unique, refreshing variation of the classic kimchi jjigae. The crispness of the cucumber provides a light contrast to the spicy, fermented kimchi, creating a balanced and delicious soup. This is a great choice when you’re craving something lighter but still packed with flavor.

Kimchi and Rice Cake Soup (Tteok Kimchi Jjigae)

This hearty kimchi soup features chewy rice cakes (tteok), making it a more substantial meal. The rice cakes soak up the flavorful broth, adding a satisfying texture and heartiness to the soup. It’s a comforting and filling dish, perfect for cold days when you’re looking for a warm, filling soup with all the bold flavors of kimchi.

Ingredients:

• 1 ½ cups kimchi, chopped
• 1 cup rice cakes (tteok), soaked in warm water for 30 minutes (if using dried rice cakes)
• ½ onion, sliced
• 2 cups vegetable or beef broth
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1 green chili, sliced (optional)
• 2 green onions, chopped

Instructions:

1. In a pot, sauté the kimchi and onions for 5 minutes.
2. Add the soaked rice cakes and cook for another 3 minutes, stirring to coat them with the kimchi and onions.
3. Stir in gochugaru, soy sauce, and sugar.
4. Pour in the broth and bring to a boil. Reduce heat and simmer for 15 minutes, allowing the rice cakes to absorb the flavors of the broth.
5. Add the sliced green chili (if using) and simmer for another 5 minutes.
6. Drizzle sesame oil and garnish with green onions before serving.

Kimchi and rice cake soup (tteok kimchi jjigae) is a satisfying, filling dish that adds chewy rice cakes to the traditional kimchi jjigae. The rice cakes soak up the spicy, savory broth, making this soup both hearty and comforting. It’s a great choice when you need something more substantial but still want to enjoy the vibrant, spicy flavors of kimchi.

Kimchi and Beef Brisket Soup (Bulgogi Kimchi Jjigae)

This rich and savory kimchi soup features tender slices of beef brisket, a classic Korean protein that adds a deep, meaty flavor to the dish. The beef’s natural fattiness and the bold, spicy kimchi combine to create a savory broth that’s rich and satisfying. This hearty soup is perfect for those who want a more filling and protein-packed kimchi jjigae.

Ingredients:

• 1 ½ cups kimchi, chopped
• 1 lb beef brisket, thinly sliced (or beef short ribs)
• ½ onion, sliced
• 2 cups beef broth
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• ½ block tofu, cubed
• 2 green onions, chopped

Instructions:

1. In a pot, sauté the sliced beef brisket and onion over medium heat for about 5 minutes, allowing the beef to brown and the onions to soften.
2. Add the chopped kimchi and cook for an additional 3–5 minutes.
3. Stir in gochugaru, soy sauce, and sugar.
4. Pour in the beef broth, bring to a boil, then reduce heat and simmer for 20–25 minutes to tenderize the beef and meld the flavors.
5. Add tofu and simmer for another 10 minutes.
6. Drizzle with sesame oil and garnish with green onions before serving.

Kimchi and beef brisket soup is a hearty, flavorful dish that combines tender beef with the bold, spicy kimchi. The richness of the beef complements the tangy and spicy broth, making it a perfect comfort food. If you’re craving a meaty, filling dish with robust flavors, this version of kimchi jjigae is an excellent choice.

Kimchi and Spinach Soup (Sigeumchi Kimchi Jjigae)

This lighter and healthier version of kimchi jjigae uses spinach to add a fresh, vibrant touch to the soup. The earthy flavor of spinach complements the tangy kimchi and creates a more refreshing and lighter broth. It’s perfect for those who want a veggie-packed soup that still delivers all the deliciousness of a classic kimchi jjigae.

Ingredients:

• 1 ½ cups kimchi, chopped
• 2 cups fresh spinach, washed and chopped
• ½ onion, sliced
• 2 cups vegetable broth
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• ½ block tofu, cubed
• 2 green onions, chopped

Instructions:

1. In a pot, sauté the kimchi and onions over medium heat for 5 minutes.
2. Stir in gochugaru, soy sauce, and sugar.
3. Pour in the vegetable broth and bring it to a boil. Reduce the heat and simmer for 10 minutes to allow the flavors to blend.
4. Add the spinach and tofu, simmering for an additional 5–7 minutes, until the spinach wilts and the tofu absorbs the broth.
5. Drizzle sesame oil and garnish with green onions before serving.

Kimchi and spinach soup is a lighter, more refreshing alternative to traditional kimchi jjigae. The spinach adds a healthy boost of nutrients and a fresh flavor, while the kimchi still provides the tangy, spicy kick. This soup is perfect when you want something a bit lighter but still packed with bold and satisfying flavors.

Kimchi and Squid Soup (Ojingeo Kimchi Jjigae)

A seafood twist on the classic kimchi jjigae, this version incorporates squid, which brings a delicate, slightly sweet flavor that complements the spicy and sour kimchi. The squid adds a nice chewy texture to the soup and takes on the rich flavors of the broth. This recipe is perfect for seafood lovers looking to enjoy a unique kimchi jjigae experience.

Ingredients:

• 1 ½ cups kimchi, chopped
• 1 lb squid, cleaned and sliced into rings
• ½ onion, sliced
• 2 cups seafood or vegetable broth
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• ½ block tofu, cubed
• 2 green onions, chopped

Instructions:

1. In a pot, sauté the kimchi and onions for 5 minutes.
2. Add the sliced squid and cook for an additional 3–5 minutes, allowing the squid to soften.
3. Stir in gochugaru, soy sauce, and sugar.
4. Pour in the seafood broth and bring it to a boil. Reduce the heat and simmer for 10–15 minutes to let the flavors blend.
5. Add tofu and cook for another 5 minutes to allow the tofu to absorb the flavors.
6. Drizzle sesame oil and garnish with green onions before serving.

Kimchi and squid soup is a delightful seafood twist on traditional kimchi jjigae. The squid adds a unique, slightly sweet flavor and chewy texture, making the soup feel light yet hearty. The combination of kimchi and seafood creates a delightful balance of spice and umami, making this dish a must-try for seafood fans or those looking for something different.

Kimchi and Shrimp Soup (Saewoo Kimchi Jjigae)

This kimchi soup features succulent shrimp, which adds a sweet and tender element to the spicy and tangy kimchi broth. The shrimp absorbs the rich flavors of the broth, creating a delightful balance between the briny sweetness of the seafood and the boldness of the kimchi. It’s a perfect choice for those who love seafood and want a lighter but flavorful version of kimchi jjigae.

Ingredients:

• 1 ½ cups kimchi, chopped
• 1 lb shrimp, peeled and deveined
• ½ onion, sliced
• 2 cups seafood or vegetable broth
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• ½ block tofu, cubed
• 2 green onions, chopped

Instructions:

1. In a pot, sauté the kimchi and onions over medium heat for 5 minutes.
2. Add the shrimp and cook for 2–3 minutes until they turn pink and are just cooked through.
3. Stir in gochugaru, soy sauce, and sugar.
4. Pour in the seafood broth and bring to a boil. Reduce heat and simmer for 5–10 minutes to allow the flavors to meld.
5. Add tofu and cook for an additional 5 minutes to allow it to absorb the broth.
6. Drizzle with sesame oil and garnish with green onions before serving.

Kimchi and shrimp soup offers a light yet flavorful take on kimchi jjigae, with the shrimp adding a tender, sweet contrast to the spicy and sour kimchi broth. It’s a delightful dish for seafood lovers, providing the perfect balance of heat, umami, and sweetness in each spoonful.

Kimchi and Sweet Potato Soup (Goguma Kimchi Jjigae)

For a comforting and slightly sweet twist on kimchi jjigae, this recipe incorporates sweet potatoes. The natural sweetness of the sweet potatoes balances the tangy spiciness of the kimchi, creating a unique flavor combination. The soft, tender texture of the sweet potatoes adds heartiness to the soup, making it perfect for a cozy meal.

Ingredients:

• 1 ½ cups kimchi, chopped
• 1 large sweet potato, peeled and diced
• ½ onion, sliced
• 2 cups vegetable or chicken broth
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• ½ block tofu, cubed
• 2 green onions, chopped

Instructions:

1. In a pot, sauté the kimchi and onions over medium heat for 5 minutes.
2. Add the diced sweet potatoes and cook for 3 minutes.
3. Stir in gochugaru, soy sauce, and sugar.
4. Pour in the broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, or until the sweet potatoes are tender.
5. Add tofu and simmer for another 5–10 minutes.
6. Drizzle sesame oil and garnish with green onions before serving.

Kimchi and sweet potato soup is a hearty and comforting dish with a lovely balance of spicy, savory, and sweet flavors. The tender sweet potatoes provide a unique twist, softening the heat of the kimchi and adding an extra layer of richness to the broth. This is a perfect option for a warming, filling meal.

Kimchi and Leek Soup (Buchu Kimchi Jjigae)

Leeks, with their mild onion-like flavor, add a delicate sweetness to this kimchi soup, offering a unique alternative to traditional onions. When combined with the tangy and spicy kimchi, the leeks create a balanced broth that’s aromatic and comforting. This recipe is ideal for those who want to experience a milder, slightly sweeter take on kimchi jjigae.

Ingredients:

• 1 ½ cups kimchi, chopped
• 1 leek, sliced into rings
• ½ onion, sliced
• 2 cups vegetable or chicken broth
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• ½ block tofu, cubed
• 2 green onions, chopped

Instructions:

1. In a pot, sauté the kimchi and onions over medium heat for 5 minutes.
2. Add the sliced leek and cook for another 2–3 minutes, allowing it to soften and become fragrant.
3. Stir in gochugaru, soy sauce, and sugar.
4. Pour in the broth and bring to a boil. Reduce heat and simmer for 10–15 minutes.
5. Add tofu and simmer for another 5–7 minutes to allow the tofu to absorb the flavors.
6. Drizzle sesame oil and garnish with green onions before serving.

Kimchi and leek soup is a fragrant and mildly sweet version of the traditional kimchi jjigae. The leeks add a soft, aromatic flavor that balances out the spiciness of the kimchi. It’s a great option for those who enjoy a subtler, more nuanced version of kimchi soup, without losing any of the comforting qualities of the dish.