29+ Delicious Korean Kimchi Soup Recipes to Warm Your Soul

Korean Kimchi Soup, also known as Kimchi Jjigae, is one of the most beloved and comforting dishes in Korean cuisine.

Known for its spicy, tangy, and deeply savory flavors, this hearty soup has won the hearts of food lovers worldwide.

At the heart of this dish is fermented kimchi—rich in umami and packed with probiotics—that melds perfectly with a variety of proteins, vegetables, and seasonings.

Whether you’re in the mood for a classic version with pork, a healthier chicken variation, or even a vegan option, there’s a Kimchi Jjigae recipe to suit every taste.

In this article, we’ve compiled 29+ Korean Kimchi Soup recipes, each offering a unique take on this iconic dish.

From traditional to modern twists, these recipes will guide you through creating flavorful, warming bowls of kimchi soup that are perfect for any time of year.

Whether you’re a long-time fan of kimchi or a newcomer to the world of Korean cuisine, you’ll find something exciting and delicious in this collection.

29+ Delicious Korean Kimchi Soup Recipes to Warm Your Soul

Kimchi Soup is more than just a meal—it’s a cultural experience packed with rich flavors and history.

The versatility of this dish means that there’s no one-size-fits-all recipe; instead, it offers countless opportunities for customization and experimentation.

By exploring these 29+ Korean Kimchi Soup recipes, you can discover new flavor combinations, experiment with different proteins and vegetables, and create a version that’s perfect for your tastes.

Whether you’re cooking for yourself, your family, or friends, a hot bowl of kimchi soup is guaranteed to satisfy and warm you up.

So go ahead, try a few (or all!) of these recipes, and see which one becomes your go-to comfort food.

Happy cooking, and enjoy the bold, delicious flavors of Korean Kimchi Soup!

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Classic Kimchi Jjigae with Pork

This traditional Kimchi Jjigae recipe features thick slices of pork belly, aged kimchi, and a rich, spicy broth that warms you from the inside out. It’s a staple in Korean homes, beloved for its bold flavors and comforting depth. The sourness of the aged kimchi combined with the umami of the pork creates a robust stew perfect for chilly days.

Ingredients:

• 1 ½ cups aged kimchi (with juice)
• 200g (7 oz) pork belly, sliced
• 1 small onion, sliced
• 1 green onion, chopped
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tsp sugar
• 1 tbsp sesame oil
• 2 cups anchovy or beef stock
• 1 block tofu, cubed
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a pot over medium heat. Add sliced pork belly and cook until lightly browned.
2. Add onion and sauté until soft.
3. Stir in kimchi and cook for 3-4 minutes, allowing the flavors to blend.
4. Add gochugaru, sugar, and mix well.
5. Pour in the stock and bring to a boil. Reduce heat and simmer for 20 minutes.
6. Add tofu and green onion. Simmer for another 5 minutes.
7. Taste and adjust seasoning with salt and pepper. Serve hot with steamed rice.

This version of kimchi jjigae is hearty, savory, and exactly what you need on a cold night. The slow simmering lets the pork absorb the spicy kimchi flavor, resulting in a deep and satisfying stew. It’s a timeless favorite that hits all the right notes of heat, tang, and comfort.

Vegetarian Kimchi Soup with Mushrooms and Tofu

You don’t need meat to enjoy the bold flavors of kimchi soup. This vegetarian version highlights the tangy richness of fermented kimchi paired with hearty mushrooms and soft tofu for a satisfying and meatless meal. Perfect for plant-based eaters who still crave authentic Korean taste.

Ingredients:

• 1 ½ cups fermented kimchi (with juice)
• 1 tbsp vegetable oil
• 1 tsp sesame oil
• 1 small zucchini, sliced
• 1 cup shiitake or oyster mushrooms, sliced
• 1 small onion, sliced
• 2 green onions, chopped
• 1 tsp soy sauce
• ½ tbsp gochugaru
• 1 block soft tofu, cubed
• 2 cups vegetable broth

Instructions:

1. Heat vegetable oil in a pot. Add onions and cook until translucent.
2. Add mushrooms and zucchini, and sauté for 3-4 minutes.
3. Stir in kimchi and cook for another 3 minutes to release flavor.
4. Sprinkle in gochugaru and stir well.
5. Pour in vegetable broth and bring to a gentle boil.
6. Reduce heat and simmer for 15 minutes.
7. Gently add tofu and soy sauce. Simmer another 5 minutes.
8. Drizzle with sesame oil and garnish with green onions. Serve warm.

This vegetarian kimchi soup proves that you don’t need meat to enjoy rich, full-bodied Korean flavor. The mushrooms lend a satisfying chewiness, while the tofu adds softness that balances the spiciness. It’s healthy, comforting, and surprisingly filling.

Tuna Kimchi Jjigae (Chamchi Kimchi Jjigae)

A quick and easy version of kimchi soup, Tuna Kimchi Jjigae is a go-to for busy days when you need something delicious with minimal prep. Canned tuna gives the dish a unique depth of flavor and makes this recipe both convenient and packed with protein.

Ingredients:

• 1 can of tuna in oil, drained slightly
• 1 ½ cups well-fermented kimchi (with juice)
• 1 small onion, sliced
• 1 green chili, sliced (optional for spice)
• 1 green onion, chopped
• 1 tsp minced garlic
• 1 tbsp gochujang (Korean red chili paste)
• 1 tsp sesame oil
• 2 cups water or anchovy broth
• Salt to taste

Instructions:

1. In a medium pot, combine kimchi, onion, garlic, and tuna.
2. Add gochujang and sesame oil. Stir everything together gently.
3. Pour in water or broth and bring to a boil.
4. Reduce heat and simmer for 15–20 minutes to meld the flavors.
5. Add green chili and green onions in the last 5 minutes.
6. Adjust seasoning to taste. Serve with steamed rice.

Tuna Kimchi Jjigae is the perfect blend of convenience and flavor. The tuna pairs beautifully with the sour kimchi, and the gochujang adds just the right amount of spice. It’s a comfort dish that requires minimal effort but delivers maximum satisfaction—a pantry-friendly favorite for busy weeknights.

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Kimchi and Beef Brisket Stew (Soegogi Kimchi Jjigae)

This beefy version of kimchi stew uses thinly sliced brisket to add a savory, melt-in-your-mouth texture to the spicy, tangy broth. The richness of the beef balances perfectly with the fermented kimchi, resulting in a deeply flavorful stew that feels both rustic and refined.

Ingredients:

• 1 ½ cups aged kimchi (with juice)
• 200g (7 oz) beef brisket, thinly sliced
• 1 tbsp sesame oil
• 1 tbsp gochugaru
• 1 tsp soy sauce
• 1 tsp minced garlic
• ½ onion, sliced
• 2 cups beef broth
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a pot over medium heat. Add brisket and cook until browned.
2. Add garlic and onion, cooking for 1-2 minutes until fragrant.
3. Stir in the kimchi and cook for 3-4 minutes, allowing the brisket to absorb the kimchi flavor.
4. Sprinkle in gochugaru and soy sauce, mixing well.
5. Pour in beef broth and bring to a boil. Reduce heat and simmer for 20-25 minutes.
6. Add green onion and season with salt and pepper. Serve hot.

This kimchi soup is rich and hearty, making it a perfect comfort food meal. The brisket becomes incredibly tender as it simmers in the spicy broth, infusing every bite with bold, beefy flavor. It’s a satisfying take on the traditional jjigae that’s sure to please meat lovers.

Kimchi Seafood Stew (Haemul Kimchi Jjigae)

For a coastal twist on kimchi jjigae, this seafood version brings together shrimp, squid, and clams with the bold flavors of fermented kimchi. The result is a bright, briny, and spicy stew that tastes like a seaside getaway in a bowl.

Ingredients:

• 1 ½ cups fermented kimchi
• 100g (3.5 oz) shrimp, peeled and deveined
• 100g (3.5 oz) squid, cleaned and sliced
• 6-8 clams (optional)
• 2 cups anchovy or seafood broth
• 1 tbsp gochugaru
• 1 tbsp gochujang
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 green onion, chopped

Instructions:

1. In a pot, combine kimchi, garlic, gochugaru, gochujang, and sesame oil. Sauté over medium heat for 3 minutes.
2. Add seafood broth and soy sauce. Bring to a boil.
3. Add shrimp, squid, and clams. Simmer for 8–10 minutes until seafood is just cooked.
4. Add green onion before serving.

This seafood-packed kimchi soup is light but bursting with oceanic flavor. The kimchi’s sourness cuts through the richness of the seafood, creating a harmonious and deeply flavorful dish. It’s a great option when you’re craving something a little different and totally satisfying.

Kimchi and Spam Stew (Budae Jjigae-Inspired)

Inspired by Korea’s famous Budae Jjigae (Army Stew), this version of kimchi soup includes Spam for a salty, savory punch. A post-war creation that blends traditional Korean ingredients with American-style processed meats, it’s a fusion comfort dish that’s surprisingly addictive.

Ingredients:

• 1 ½ cups aged kimchi
• 1 can Spam, diced
• 1 pack ramen noodles (optional)
• ½ onion, sliced
• 1 tsp minced garlic
• 1 tbsp gochujang
• 1 tsp soy sauce
• 2 cups water or chicken broth
• 1 slice American cheese (optional, for topping)
• 1 green onion, chopped

Instructions:

1. In a pot, sauté garlic, onion, and Spam for 3–4 minutes.
2. Add kimchi and gochujang. Stir and cook for another 2 minutes.
3. Pour in broth and soy sauce. Bring to a boil.
4. Reduce heat and simmer for 15 minutes.
5. If using ramen, add it in the last 5 minutes. Top with cheese and green onion just before serving.

This fun, hearty stew is rich with history and flavor. The salty Spam and spicy kimchi work surprisingly well together, creating a nostalgic and satisfying dish. The optional cheese and ramen give it an extra indulgent twist, making it a true Korean-American comfort classic.

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Spicy Kimchi and Egg Soup (Gyeran Kimchi Jjigae)

This simple yet flavorful kimchi soup recipe features eggs as the key ingredient, providing a rich, comforting texture that complements the spicy, sour flavor of the kimchi. With a quick preparation time, it’s perfect for a satisfying meal when you’re craving something light yet filling.

Ingredients:

• 1 ½ cups well-fermented kimchi (with juice)
• 2 large eggs
• 1 tbsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tsp gochujang (Korean red chili paste)
• 2 cups vegetable or chicken broth
• 1 small onion, sliced
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a pot over medium heat. Add onions and sauté until softened.
2. Add kimchi and cook for 3–4 minutes, allowing the flavors to meld.
3. Sprinkle in gochugaru and gochujang, and mix well.
4. Pour in broth and bring to a simmer for about 10 minutes.
5. Crack eggs directly into the soup and simmer until eggs are cooked to your preference.
6. Garnish with green onions and season with salt and pepper. Serve hot with steamed rice.

This version of kimchi jjigae is a great way to enjoy the comforting combination of eggs and kimchi. The eggs add a velvety texture that complements the bold flavors of the kimchi and gochujang, making it a deliciously simple yet satisfying dish. Perfect for a quick and nutritious meal.

Kimchi Soup with Sweet Potato and Pork

This kimchi soup recipe incorporates sweet potatoes for a slightly sweet contrast to the tangy and spicy kimchi. Combined with pork, the sweet potato adds a wholesome, earthy flavor that balances the heat of the soup. It’s a warming, hearty dish perfect for cozy nights.

Ingredients:

• 1 ½ cups fermented kimchi (with juice)
• 200g (7 oz) pork shoulder or pork belly, thinly sliced
• 1 medium sweet potato, peeled and cut into cubes
• 1 tbsp sesame oil
• 1 tsp gochugaru (Korean red pepper flakes)
• 2 cups beef or vegetable broth
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 green onion, chopped

Instructions:

1. Heat sesame oil in a pot over medium heat. Add pork and cook until browned.
2. Add garlic and sauté for another minute.
3. Stir in kimchi and cook for 3–4 minutes, allowing it to release its flavors.
4. Add sweet potato cubes and gochugaru, stirring to combine.
5. Pour in broth and soy sauce, then bring to a boil.
6. Reduce heat and simmer for 20–25 minutes until the sweet potatoes are tender.
7. Garnish with green onions before serving. Enjoy with a bowl of rice.

The addition of sweet potatoes in this kimchi soup gives it a nice balance between spicy, savory, and sweet. The pork adds depth, while the tender sweet potatoes provide a comforting texture that makes the soup feel both light and hearty. It’s the perfect balance of flavors for a satisfying meal.

Kimchi Tofu Soup with Garlic and Mushrooms

For a lighter yet flavorful take on kimchi soup, this recipe uses tofu and mushrooms to keep things hearty without being too heavy. The garlic and earthy mushrooms enhance the umami notes of the kimchi, making it a perfect dish for a comforting and nutritious meal.

Ingredients:

• 1 ½ cups well-fermented kimchi (with juice)
• 1 block firm tofu, cubed
• 1 cup shiitake mushrooms, sliced
• 1 tbsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tsp minced garlic
• 2 cups vegetable or chicken broth
• 1 tbsp soy sauce
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a pot over medium heat. Add garlic and sauté until fragrant.
2. Add the mushrooms and cook for 2-3 minutes, allowing them to soften.
3. Stir in the kimchi and gochugaru, cooking for another 3 minutes.
4. Pour in the broth and soy sauce, bringing the soup to a simmer.
5. Add the cubed tofu and cook for 10–15 minutes, letting the flavors meld.
6. Season with salt and pepper to taste and garnish with green onions.

This tofu and mushroom kimchi soup is a light yet flavorful option, with the tofu providing a silky smooth texture that contrasts nicely with the earthy mushrooms. The kimchi adds that signature tangy kick, while the broth is savory and deeply satisfying. It’s a comforting meal that’s both nourishing and delicious.

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Kimchi and Duck Soup (Ori Kimchi Jjigae)

This luxurious version of kimchi soup uses tender duck as the main protein, giving the dish a rich, flavorful base. The duck’s savory depth pairs beautifully with the tangy, spicy kimchi, creating a bold and comforting soup that’s perfect for special occasions or cozy nights in.

Ingredients:

• 2 duck breasts, skin on and boneless, sliced thinly
• 1 ½ cups aged kimchi (with juice)
• 1 tbsp sesame oil
• 2 tbsp gochujang (Korean red chili paste)
• 2 cups chicken or duck broth
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar (optional, to balance acidity)
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a pot over medium heat. Add duck slices and cook until browned and crispy on both sides.
2. Add garlic and onion to the pot, cooking for 3–4 minutes until softened.
3. Stir in kimchi and gochujang, mixing well to coat the ingredients.
4. Pour in the broth and soy sauce, bringing the soup to a simmer.
5. Let the soup cook for 15–20 minutes, allowing the duck to become tender and the flavors to meld.
6. Season with salt, pepper, and a little sugar to taste. Garnish with green onions before serving.

This kimchi and duck soup is the epitome of comfort with a luxurious twist. The rich duck meat enhances the savory, spicy flavors of the kimchi, while the broth becomes deeply flavorful from the long simmer. It’s a special dish that feels indulgent yet grounded in traditional Korean flavors.

Kimchi and Potatoes Stew (Gamja Kimchi Jjigae)

This kimchi soup features hearty potatoes that absorb the spicy, tangy flavors of the kimchi and broth, creating a filling and satisfying stew. The potatoes provide a smooth texture that contrasts beautifully with the crispy kimchi, making this an excellent option for a comforting vegetarian meal.

Ingredients:

• 1 ½ cups fermented kimchi (with juice)
• 2 medium potatoes, peeled and cut into cubes
• 1 tbsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 cups vegetable broth
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a pot over medium heat. Add onions and garlic, sautéing until softened and fragrant.
2. Add the cubed potatoes and cook for 3–4 minutes, allowing them to lightly brown.
3. Stir in kimchi and gochugaru, cooking for another 3–4 minutes to combine the flavors.
4. Pour in vegetable broth and soy sauce, bringing the soup to a boil.
5. Reduce the heat and simmer for 20–25 minutes until the potatoes are tender.
6. Season with salt and pepper, garnish with green onions, and serve hot with steamed rice.

This potato-based kimchi stew is hearty, comforting, and perfect for those looking for a vegetarian option without sacrificing flavor. The potatoes absorb all the rich, spicy kimchi broth, making each bite both satisfying and flavorful. It’s a simple, wholesome dish that’s perfect for a chilly day.

Kimchi and Pork Belly Soup (Samgyeopsal Kimchi Jjigae)

This kimchi soup features the indulgent richness of pork belly, which adds depth and heartiness to the already tangy and spicy base. The fatty pork belly melds beautifully with the kimchi, creating a flavorful, soul-satisfying dish that’s perfect for a cozy dinner.

Ingredients:

• 200g (7 oz) pork belly, sliced into thin strips
• 1 ½ cups aged kimchi (with juice)
• 1 tbsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 cups pork or chicken broth
• 1 tbsp soy sauce
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a pot over medium heat. Add pork belly strips and cook until they start to brown and crisp.
2. Add onions, garlic, and ginger, and sauté for another 3 minutes until fragrant.
3. Stir in kimchi and gochugaru, mixing well to coat the pork and vegetables.
4. Pour in the broth and soy sauce, then bring to a simmer.
5. Let the soup cook for 15–20 minutes, allowing the flavors to meld and the pork belly to become tender.
6. Season with salt and pepper to taste, and garnish with chopped green onions before serving.

The pork belly adds an indulgent touch to this kimchi soup, creating a rich and savory base. The crispy pork belly contrasts nicely with the tangy kimchi, making each bite incredibly flavorful and satisfying. This is a comforting, hearty meal that’s perfect for a special dinner or gathering with friends.

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Kimchi and Seafood Soup (Haemul Kimchi Jjigae)

This seafood variation of kimchi soup combines the bold, tangy flavors of kimchi with the briny, delicate taste of seafood. The mix of shrimp, squid, and clams adds a fresh, savory element to the dish, creating a hearty yet light option perfect for seafood lovers.

Ingredients:

• 1 ½ cups well-fermented kimchi (with juice)
• 200g (7 oz) mixed seafood (shrimp, squid, and clams)
• 1 tbsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 cups seafood broth or vegetable broth
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a pot over medium heat. Add garlic and onion, and sauté until softened.
2. Stir in kimchi and gochugaru, cooking for 3–4 minutes until the kimchi releases its juices.
3. Pour in the broth and soy sauce, and bring the mixture to a simmer.
4. Add the mixed seafood and cook for 5–7 minutes, or until the seafood is fully cooked and tender.
5. Season with salt and pepper to taste and garnish with chopped green onions.
6. Serve hot with a bowl of steamed rice.

This seafood kimchi soup offers a delightful twist on the traditional recipe. The briny flavors from the seafood balance out the sourness and spice of the kimchi, creating a deliciously fresh and savory broth. It’s a perfect dish to enjoy on a chilly day or to impress guests with a new take on kimchi jjigae.

Spicy Kimchi Soup with Beef Short Ribs (Galbi Kimchi Jjigae)

This variation of kimchi jjigae incorporates tender beef short ribs, which add a rich, savory depth to the soup. The slow-cooked meat absorbs the spicy and tangy flavors of the kimchi, creating a hearty, comforting dish that’s perfect for a filling meal.

Ingredients:

• 2 beef short ribs (about 500g)
• 1 ½ cups fermented kimchi (with juice)
• 1 tbsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 cups beef broth
• 1 tbsp soy sauce
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add short ribs and sear on all sides until browned.
2. Add garlic and onions, cooking until fragrant and softened.
3. Stir in kimchi and gochugaru, mixing everything together and allowing the kimchi to cook for a few minutes.
4. Pour in the beef broth and soy sauce, bringing the soup to a boil.
5. Lower the heat and simmer for about 45 minutes, or until the beef is tender and the flavors have melded.
6. Season with salt and pepper to taste. Garnish with chopped green onions before serving.

This beef short rib version of kimchi soup brings a robust, savory richness to the dish, with the beef slowly simmering in the spicy broth until it’s melt-in-your-mouth tender. The kimchi provides a sharp contrast, making each bite complex and satisfying. It’s the perfect choice for a comforting, filling meal that’s packed with flavor.

Kimchi Soup with Tofu and Vegetables (Vegetarian Kimchi Jjigae)

A perfect vegetarian version of the classic kimchi soup, this recipe replaces meat with tofu and a variety of vegetables. It’s a lighter, plant-based option that still offers the satisfying, bold flavors of kimchi, with the tofu providing a smooth texture that complements the vegetables.

Ingredients:

• 1 ½ cups fermented kimchi (with juice)
• 1 block firm tofu, cubed
• 1 small zucchini, sliced
• 1 carrot, julienned
• 1 tbsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 cups vegetable broth
• 1 tbsp soy sauce
• 1 small onion, sliced
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a pot over medium heat. Add onions and sauté until softened.
2. Add the zucchini and carrot, and cook for 3–4 minutes until they begin to soften.
3. Stir in the kimchi and gochugaru, letting the kimchi cook for a few minutes to release its flavors.
4. Pour in the vegetable broth and soy sauce, and bring to a simmer.
5. Add the cubed tofu and cook for another 10 minutes, allowing the tofu to absorb the flavors of the broth.
6. Season with salt and pepper to taste. Garnish with green onions before serving.

This vegetarian kimchi soup is a fresh take on the classic, filled with a variety of vegetables and tofu to create a healthy, satisfying meal. The tofu adds a soft, creamy texture that contrasts well with the crunchy vegetables, while the kimchi keeps the broth flavorful and spicy. It’s an ideal choice for a light yet filling meal that’s still packed with bold flavors.

These recipes offer a diverse range of kimchi soups, each with a unique twist to suit various tastes and dietary preferences. Whether you prefer seafood, beef, or a plant-based option, these soups will give you plenty of ways to enjoy the comforting and flavorful world of kimchi jjigae! Let me know if you need more variations!

Kimchi Soup with Ground Pork (Dwaeji Kimchi Jjigae)

Ground pork provides a juicy and flavorful protein for this kimchi soup. The savory pork combined with spicy kimchi and aromatic seasonings creates a balanced and satisfying dish. This recipe is quick to prepare and perfect for a hearty weekday meal.

Ingredients:

• 1 lb ground pork
• 1 ½ cups well-fermented kimchi (with juice)
• 1 tbsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 cups pork broth or water
• 1 tbsp soy sauce
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add ground pork and cook until browned, breaking it up into small pieces with a spoon.
2. Add garlic, onion, and ginger, sautéing for 3–4 minutes until fragrant.
3. Stir in kimchi and gochugaru, cooking for 3–5 minutes until the kimchi releases its juices.
4. Pour in the broth and soy sauce, bringing the soup to a boil.
5. Reduce the heat and let the soup simmer for 20 minutes to allow the flavors to meld together.
6. Season with salt and pepper, and garnish with green onions before serving.

This ground pork version of kimchi soup is a simple, flavorful dish that packs a punch. The savory pork combines beautifully with the tangy kimchi, while the soup’s spice and heat make it a warming, comforting meal. It’s perfect for when you want a filling dish in a short amount of time.

Kimchi Soup with Chicken and Mushrooms (Dak Kimchi Jjigae)

This kimchi soup features tender chicken and earthy mushrooms, which pair perfectly with the bold, spicy flavor of kimchi. The chicken is juicy and light, while the mushrooms add a depth of umami. This combination results in a healthy, savory dish that’s great for any time of the year.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into cubes
• 1 ½ cups fermented kimchi (with juice)
• 1 tbsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 cups chicken broth
• 1 tbsp soy sauce
• 1 small onion, sliced
• 1 cup mushrooms (shiitake or button), sliced
• 2 cloves garlic, minced
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a pot over medium heat. Add the chicken cubes and cook until lightly browned on all sides.
2. Add garlic, onion, and mushrooms, and sauté for 3–4 minutes until the vegetables soften.
3. Stir in the kimchi and gochugaru, cooking for an additional 3 minutes to blend the flavors.
4. Pour in chicken broth and soy sauce, bringing the mixture to a simmer.
5. Let the soup cook for 15–20 minutes, allowing the chicken to become tender and the flavors to meld.
6. Season with salt and pepper, and garnish with chopped green onions before serving.

This chicken and mushroom kimchi soup is a lighter option that still brings all the flavor and warmth of a traditional kimchi jjigae. The chicken provides a lean protein that complements the earthy mushrooms, and the spicy kimchi brings everything together with its bold tang. This dish is both satisfying and nutritious, perfect for a wholesome meal.

Kimchi and Noodle Soup (Kimchi Gukbap)

This kimchi soup features chewy noodles and a savory broth, transforming it into a comforting noodle soup. The addition of kimchi adds a delightful spicy and sour element to the rich broth. This dish is perfect for anyone craving a hearty noodle soup with the tang of kimchi.

Ingredients:

• 1 ½ cups fermented kimchi (with juice)
• 1 package of noodles (ramen, somen, or your choice)
• 1 tbsp sesame oil
• 2 cups vegetable broth or water
• 1 tbsp soy sauce
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 green onion, chopped
• 1 boiled egg (optional, for garnish)
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a pot over medium heat. Add garlic and onion, sautéing until softened and fragrant.
2. Stir in kimchi and cook for 3–5 minutes, allowing the kimchi to release its juices and become tender.
3. Add vegetable broth and soy sauce, bringing the soup to a boil.
4. Once the soup is boiling, add the noodles and cook according to package instructions (usually 3–5 minutes).
5. Season the soup with salt and pepper to taste.
6. Serve the soup hot, garnished with chopped green onions and a boiled egg if desired.

This kimchi noodle soup is a satisfying and comforting dish that pairs the chewy texture of noodles with the bold flavor of kimchi. The broth is rich, spicy, and full of umami, while the noodles add a hearty touch to the soup. This is a quick and easy option for a delicious, filling meal when you’re craving a hearty bowl of noodles with a tangy twist.

These three kimchi soups add variety to your cooking routine, whether you’re craving pork, chicken, or a hearty noodle soup. Each recipe brings its own unique flavors while maintaining the rich, comforting essence of kimchi jjigae. Enjoy these with rice or by themselves for a flavorful, satisfying meal. Let me know if you’d like more!

Kimchi Soup with Beef Brisket (Chadol Kimchi Jjigae)

This kimchi soup is made with tender slices of beef brisket, which infuse the broth with deep, savory flavors. The beef’s richness is balanced perfectly with the sharp, spicy kick from the kimchi, creating a comforting, filling soup that’s great for colder months.

Ingredients:

• 500g (1 lb) beef brisket, thinly sliced
• 1 ½ cups well-fermented kimchi (with juice)
• 1 tbsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 cups beef broth
• 1 tbsp soy sauce
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the thinly sliced beef brisket and cook until browned.
2. Add garlic and onion to the pot, sautéing for 3–4 minutes until softened.
3. Stir in the kimchi and gochugaru, cooking for an additional 3–5 minutes to allow the kimchi to release its juices.
4. Pour in the beef broth and soy sauce, bringing the soup to a simmer.
5. Let the soup simmer for 25–30 minutes, allowing the beef to become tender and the flavors to meld together.
6. Season with salt and pepper, and garnish with green onions before serving.

This beef brisket version of kimchi jjigae is a rich and hearty dish that’s perfect for a cozy meal. The tender beef brisket absorbs the flavors of the kimchi and spices, making each bite a flavorful experience. It’s a comforting dish that will leave you satisfied and warm from the inside out.

Kimchi Soup with Pork Belly (Samgyeopsal Kimchi Jjigae)

Pork belly brings a crispy, tender texture to this kimchi soup, making it a favorite for those who love the rich taste of pork. The pork belly’s fat melds with the spicy, tangy kimchi to create a flavorful, well-balanced soup. This dish is indulgent and full of deep flavors, perfect for a special meal.

Ingredients:

• 400g (14 oz) pork belly, sliced into bite-sized pieces
• 1 ½ cups fermented kimchi (with juice)
• 1 tbsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 cups pork broth or water
• 1 tbsp soy sauce
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a pot over medium heat. Add the pork belly pieces and cook until the fat is rendered and the pork is crispy and browned.
2. Add garlic and onion, cooking until softened and fragrant, about 3 minutes.
3. Stir in the kimchi and gochugaru, allowing the kimchi to cook down and blend with the pork belly.
4. Pour in the pork broth and soy sauce, bringing the mixture to a simmer.
5. Let the soup simmer for 20–25 minutes to allow the flavors to meld together.
6. Season with salt and pepper, and garnish with chopped green onions before serving.

The pork belly version of kimchi soup is an indulgent, savory dish that’s full of rich flavors. The crispy, fatty pork belly combined with the tangy kimchi creates a beautiful contrast, making this soup a hearty and satisfying meal. It’s a great choice when you want a comforting and flavorful dish with a bit of extra richness.

Kimchi Tofu Soup (Kimchi Dubu Jjigae)

This tofu-focused kimchi soup is perfect for those looking for a lighter, vegetarian version of the dish. The soft tofu absorbs the flavorful broth, while the kimchi adds its signature spiciness and tang. It’s a soothing, healthy soup that can be enjoyed as a main dish or side.

Ingredients:

• 1 block firm tofu, cubed
• 1 ½ cups fermented kimchi (with juice)
• 1 tbsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 cups vegetable broth or water
• 1 tbsp soy sauce
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a pot over medium heat. Add garlic and onion, sautéing for 3–4 minutes until softened and fragrant.
2. Stir in kimchi and gochugaru, cooking for an additional 3–5 minutes to release the kimchi’s juices and blend with the seasonings.
3. Pour in vegetable broth and soy sauce, bringing the soup to a simmer.
4. Add the tofu cubes and cook for 10–12 minutes, allowing the tofu to soak up the flavor of the broth.
5. Season with salt and pepper, and garnish with green onions before serving.

Kimchi tofu soup is a light yet flavorful option that retains the essence of kimchi jjigae while offering a healthier, vegetarian alternative. The tofu adds a creamy texture that contrasts well with the tangy and spicy kimchi, making it a comforting and satisfying dish for any occasion. This is a great way to enjoy kimchi soup without the heaviness of meat.

These three kimchi soup recipes further explore the diverse ways kimchi jjigae can be enjoyed, from the rich, savory brisket to the indulgent pork belly and the light tofu version. Whether you prefer beef, pork, or tofu, each recipe offers a unique twist on this classic Korean comfort food. Enjoy the burst of flavors in every bowl! Let me know if you need more variations.

Kimchi Soup with Seafood (Haemul Kimchi Jjigae)

This kimchi soup is a vibrant and flavorful version that incorporates seafood such as shrimp, squid, and fish. The seafood infuses the broth with a natural umami, complementing the spicy and tangy notes of the kimchi. It’s perfect for seafood lovers who enjoy the bold flavors of kimchi in a lighter, fresh soup.

Ingredients:

• 1 cup shrimp, peeled and deveined
• 1 cup squid, sliced into rings
• 1 cup white fish (such as cod or snapper), cut into pieces
• 1 ½ cups fermented kimchi (with juice)
• 1 tbsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 cups seafood broth or water
• 1 tbsp soy sauce
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add garlic and onion, sautéing for 3–4 minutes until softened and fragrant.
2. Stir in kimchi and gochugaru, cooking for 3–5 minutes to allow the kimchi to release its juices and flavor the base of the soup.
3. Pour in seafood broth and soy sauce, bringing the mixture to a boil.
4. Add shrimp, squid, and fish pieces to the pot, cooking for 5–7 minutes or until the seafood is cooked through.
5. Season with salt and pepper to taste, and garnish with chopped green onions before serving.

The seafood version of kimchi jjigae offers a delightful mix of ocean flavors that complement the tangy kimchi. The seafood brings a natural sweetness and umami to the soup, balancing the heat and spice. This dish is light yet satisfying, perfect for seafood lovers looking for a flavorful twist on a classic dish.

Kimchi Soup with Beef Short Ribs (Galbi Kimchi Jjigae)

Beef short ribs bring a rich, deep flavor to this kimchi soup. The meat is tender and falls off the bone, infusing the broth with a luxurious taste. The spiciness of the kimchi and the savory beef make this a comforting, hearty meal that’s perfect for cold weather.

Ingredients:

• 1 lb beef short ribs, cut into pieces
• 1 ½ cups fermented kimchi (with juice)
• 1 tbsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 cups beef broth or water
• 1 tbsp soy sauce
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large pot over medium heat. Brown the beef short ribs on all sides.
2. Add garlic and onion to the pot, sautéing for 3–4 minutes until softened.
3. Stir in the kimchi and gochugaru, cooking for 3–5 minutes to allow the flavors to combine.
4. Pour in the beef broth and soy sauce, bringing the soup to a boil.
5. Reduce the heat and let the soup simmer for 1–1.5 hours, until the beef is tender and the flavors have melded.
6. Season with salt and pepper, and garnish with green onions before serving.

The beef short ribs version of kimchi soup is a rich, satisfying dish that brings out the best of both the beef and kimchi. The tender, flavorful short ribs make this soup a hearty meal, while the spicy kimchi adds a lively kick. This dish is ideal for those looking for a more indulgent and robust take on the classic kimchi jjigae.

Kimchi Soup with Pork Tofu (Dubu Samgyeopsal Kimchi Jjigae)

This unique kimchi soup combines the richness of pork belly with the softness of tofu. The pork belly’s fat and flavor enhance the broth, while the tofu adds a creamy, comforting texture. The spicy kimchi ties everything together, creating a satisfying and hearty soup that’s perfect for any season.

Ingredients:

• 400g (14 oz) pork belly, sliced into bite-sized pieces
• 1 block firm tofu, cubed
• 1 ½ cups fermented kimchi (with juice)
• 1 tbsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 cups pork broth or water
• 1 tbsp soy sauce
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a pot over medium heat. Add the pork belly pieces and cook until browned and the fat is rendered.
2. Add garlic and onion to the pot, sautéing until softened, about 3 minutes.
3. Stir in the kimchi and gochugaru, cooking for 3–5 minutes to combine the flavors.
4. Pour in pork broth and soy sauce, bringing the soup to a simmer.
5. Add tofu cubes and simmer for an additional 10–12 minutes, allowing the tofu to absorb the flavors of the broth.
6. Season with salt and pepper to taste, and garnish with green onions before serving.

Pork belly and tofu create a perfect balance of rich, savory flavor and delicate texture in this kimchi soup. The pork adds depth, while the tofu soaks up the spicy, tangy broth, making this a comforting, satisfying meal. This soup is a great choice for those looking for a more indulgent and filling kimchi jjigae.

These three kimchi soup variations offer new ways to enjoy the classic dish, with seafood, beef short ribs, and pork belly as the star ingredients. Each recipe brings something unique to the table while keeping the bold, spicy, and savory essence of kimchi jjigae. Enjoy exploring these flavors and discovering your favorite version! Let me know if you’d like even more!

Kimchi Soup with Chicken (Dak Kimchi Jjigae)

This chicken-based kimchi soup is a lighter, healthier alternative to the traditional pork or beef versions. The chicken thighs add tenderness and richness, while the kimchi provides that classic spicy and tangy punch. This version of kimchi jjigae is perfect for those who prefer poultry and want a hearty yet healthier soup.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 ½ cups fermented kimchi (with juice)
• 1 tbsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 cups chicken broth or water
• 1 tbsp soy sauce
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add chicken pieces and cook until browned on all sides.
2. Add garlic and onion to the pot and sauté for 3–4 minutes until softened and fragrant.
3. Stir in the kimchi and gochugaru, cooking for 3–5 minutes to allow the kimchi to release its juices.
4. Pour in the chicken broth and soy sauce, bringing the soup to a simmer.
5. Let the soup simmer for 20–25 minutes, until the chicken is cooked through and the flavors meld together.
6. Season with salt and pepper, and garnish with chopped green onions before serving.

This chicken version of kimchi jjigae is a lighter, but no less flavorful, alternative to the more traditional pork or beef-based soups. The juicy chicken thighs pair perfectly with the tangy and spicy kimchi, making this a comforting, nourishing meal. Whether you’re looking for something healthier or just want to try a different protein, this soup is sure to satisfy.

Kimchi Soup with Ground Pork (Dwaeji Kimchi Jjigae)

Ground pork adds a wonderful savory flavor to this kimchi soup, and the texture of the pork helps to thicken the broth while still keeping the soup light. This version of kimchi jjigae is easy to prepare and full of rich, hearty flavors, making it a great option for a quick, satisfying meal.

Ingredients:

• 500g (1 lb) ground pork
• 1 ½ cups fermented kimchi (with juice)
• 1 tbsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 cups pork broth or water
• 1 tbsp soy sauce
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add ground pork and cook until browned and crumbled, breaking it up with a spoon.
2. Add garlic and onion to the pot and sauté for 3–4 minutes until softened.
3. Stir in the kimchi and gochugaru, cooking for 3–5 minutes to allow the kimchi to release its juices.
4. Pour in the pork broth and soy sauce, bringing the soup to a simmer.
5. Let the soup simmer for 15–20 minutes, allowing the flavors to blend and the broth to thicken slightly.
6. Season with salt and pepper, and garnish with green onions before serving.

Ground pork makes for a simple yet flavorful base for this kimchi jjigae, adding richness without overwhelming the dish. The meat absorbs the spices and tangy notes from the kimchi, creating a deliciously savory broth. This recipe is perfect for a quick, satisfying dinner with lots of flavor and warmth.

Kimchi Soup with Sweet Potato (Goguma Kimchi Jjigae)

This unique version of kimchi soup combines the earthy sweetness of sweet potatoes with the spicy and sour kimchi. The sweet potatoes absorb the broth’s flavors and become soft and creamy, providing a nice contrast to the boldness of the kimchi. This is a comforting, hearty soup with a balance of sweet, savory, and spicy flavors.

Ingredients:

• 2 medium sweet potatoes, peeled and cut into cubes
• 1 ½ cups fermented kimchi (with juice)
• 1 tbsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 cups vegetable broth or water
• 1 tbsp soy sauce
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add onion and garlic, sautéing for 3–4 minutes until softened.
2. Stir in the kimchi and gochugaru, cooking for 3–5 minutes to allow the kimchi to release its juices.
3. Add the sweet potato cubes and vegetable broth, bringing the mixture to a boil.
4. Reduce heat and let the soup simmer for 20–25 minutes, until the sweet potatoes are tender and have absorbed the flavors of the broth.
5. Season with salt and pepper to taste, and garnish with chopped green onions before serving.

Sweet potatoes bring a comforting and slightly sweet element to this kimchi jjigae, balancing the spiciness and tang of the kimchi perfectly. The texture of the sweet potatoes, which soften and absorb the broth, adds a hearty depth to the soup. This version is a great choice for those who want to explore a vegetable-based variation while still enjoying the bold flavors of kimchi.

These three kimchi soup recipes offer even more variety for your cooking adventures. Whether you’re looking for chicken, ground pork, or a vegetarian-friendly sweet potato option, each of these soups offers a unique take on the classic kimchi jjigae. Enjoy exploring these new flavor combinations and discover your favorite version! Let me know if you’d like more recipes.