Kimchi Soup Recipes

PORK AND KIMCHI SOUP

This kimchi soup is a recipe from my childhood. Not extremely spicy, but has some kick.

Provided by Dacifilia

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 8

Pork and Kimchi Soup image

Steps:

Combine kimchi, kimchi juice, pork, hot pepper paste, and sugar in a large pot. Pour in water and bring to a boil over high heat. Cook for 30 minutes.
Add tofu and reduce heat to medium-low; cook until heated through, about 10 minutes. Add green onions and remove soup from heat.

Nutrition Facts : Calories 178.5 calories, Carbohydrate 13 g, Cholesterol 22.3 mg, Fat 8.2 g, Fiber 1.4 g, Protein 15.6 g, SaturatedFat 1.9 g, Sodium 2796.4 mg, Sugar 4.1 g

Ingredients

2 cups chopped kimchi
2 cups kimchi juice
½ pound pork shoulder, cut into bite-sized pieces
2 tablespoons hot pepper paste
1 teaspoon white sugar
5 cups water
1 (14 ounce) package tofu, cut into bite-sized pieces
2 green onions, chopped

KIMCHI JIGAE (KIMCHEE SOUP)

Delicious kimchee soup, easy to make, and very filling! Perfect for cold weather days.

Provided by 70ngju85

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Kimchi Jigae (Kimchee Soup) image

Steps:

Combine kimchi, water, sugar, and garlic in a large skillet over medium-high heat. Bring to a boil. Stir in pork belly, luncheon meat, and kochujang. Add tofu and mushrooms; stir carefully so you don't break up the tofu. Reduce heat to medium-low. Cook until kimchi is softened and pork is slightly pink in the center, 20 to 30 minutes.

Nutrition Facts : Calories 477.1 calories, Carbohydrate 14.9 g, Cholesterol 79.8 mg, Fat 35.1 g, Fiber 2.1 g, Protein 26.9 g, SaturatedFat 11.5 g, Sodium 2733.5 mg, Sugar 4.7 g

Ingredients

2 cups chopped kimchi
1 cup water
1 tablespoon brown sugar
4 cloves garlic, minced
½ pound pork belly, cut into bite-size pieces
1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
¼ cup kochujang (Korean hot sauce)
1 (12 ounce) package silken tofu
1 (3 ounce) package enoki mushrooms

KIMCHI JJIGAE (KIMCHI SOUP)

In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law's Kimchi and the author of "The Kimchi Cookbook."

Provided by David Tanis

Categories dinner, lunch, soups and stews, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

Kimchi Jjigae (Kimchi Soup) image

Steps:

Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.
Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.
Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.
Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 20 grams, Carbohydrate 8 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

1 pound fresh pork belly, cut in 1/2-inch pieces
4 garlic cloves, minced
1 tablespoon grated ginger
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon fish sauce
2 tablespoons unsalted butter
1 medium onion, chopped
2 cups kimchi, aged if possible, squeezed dry and chopped
3 tablespoons Korean red pepper paste (gochujang)
1 tablespoon Korean red pepper flakes (gochugaru)
1 cup kimchi juice
8 cups water (for a richer soup, use chicken, pork or beef broth)
8 ounces soft or silken tofu, cut in large cubes
8 scallions or Korean chives, chopped, for garnish

KIMCHI JJIGAE (KOREAN KIMCHI SOUP)

{Don't be afraid of the steps/ingredients! It's really quite easy.} A delectable, SPICY traditional soup full of kimchi, tofu, veggies, and pork (but can be made vegetarian). My absolute favorite Korean dish of all time; I can eat it 24/7! Kimchi is available at Asian markets; I recommend buying the homemade variety wherever possible. If you buy a shelf-bottled kimchi (non-refrigerated), or your fresh kimchi has just been made (i.e. newer than 2-3 weeks), you should add a couple of teaspoons of white vinegar to your kimchi, stir and let it sit 10 mins, and then chop it up for use. The vinegar acts as an instant fermenter and will make it taste a LOT better. Don't skip this step, trust me :) Also, the chili flakes and paste should be the true Korean variety; the Chinese, Thai or regular cayenne pepper will not work. Please let me know if you have suggestions or questions! I have adjusted this recipe over time-Koreans don't use recipes (frustrating!)-to suit my taste. DH loves it too. Beware though, it's truly Korean in that it's very spicy for most. For more detailed step-by-step instructions, including pictures, please mail me and I can send them to you.

Provided by Emily Han

Categories Vegetable

Time 40m

Yield 2 bowls, 2 serving(s)

Number Of Ingredients 16

Kimchi Jjigae (Korean Kimchi Soup) image

Steps:

Cut up vegetables, kimchi and tofu and set aside.
Rinse meat, cut into thin strips 1-2" long.
Marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this).
Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done (usually 5-7 minutes). Stir consistently. Kimchi will turn slightly translucent.
In a separate bowl, combine soup base ingredients and mash together.
Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water if extracted.
Bring to a boil; leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away.
Taste soup for adjustments; add water as needed, or make extra soup base if needed.
As soon as the meat is done, turn the heat down to low, add the tofu slices.
Stir gently, serve with rice (your mouth will be hot -- I like to use rice that is room-temp!).

Ingredients

1/8 lb pork loin (omit for vegetarian)
1 tablespoon rice wine
3 pinches black pepper
1 cup sour kimchee (cut into 1x1, reserve juice)
1/4 white onion, cut into slices
1 green onion, sliced
1/4 cup mushroom (regular or shiitake)
3 tablespoons sliced anaheim green chili peppers
1 cup tofu (extra firm, cut into 1/4-inch slices)
1 1/2 cups water
vegetable oil, to coat small pan
4 teaspoons korean chili flakes (gochugaru)
2 teaspoons korean chili paste (gochujang)
4 teaspoons soy sauce
1/2 teaspoon minced garlic (fresh or bottled, just not dried)
4 pinches black pepper

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Reduce heat to low, and add tofu and kimchi, stirring once, until heated through, about 3 minutes.

Kimchi Soup Recipes

PORK AND KIMCHI SOUP

This kimchi soup is a recipe from my childhood. Not extremely spicy, but has some kick.

KIMCHI JIGAE (KIMCHEE SOUP)

Delicious kimchee soup, easy to make, and very filling! Perfect for cold weather days.

KIMCHI JJIGAE (KIMCHI SOUP)

KIMCHI JJIGAE (KOREAN KIMCHI SOUP)

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