Kimchi soup

Kimchi-guk 김치국

I’d like to introduce you to my family’s special kimchi soup recipe today. It’s called kimchiguk in Korean, is very easy to make and it’s a well-balanced “one pot meal” when served with rice. You get the vitamins and minerals from well-fermented kimchi, and protein from pork and tofu. It’s great for the winter: nutritious, warm, and satisfying.

I don’t worry about making any other side dishes when I make kimchiguk. It’s so delicious that I don’t pay attention to anything else, I just keep eating the soup and rice until it’s done. : )

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Before there were modern methods of preservation and farming in Korea, we had to prepare food for the long, cold winter when vegetables were hard to come by. Neighbors would get together right before winter starts and prepare huge batches of napa cabbage kimchi together, enough to last all of the families involved for the whole winter. This kind of event was called a kimjang. To make sure the kimchi didn’t freeze over the winter, we stored it in onggi crocks and buried in the ground so the temperature was always above freezing and our families could eat nutritious kimchi all winter.

Of course, nowadays we have vegetables all year long and electric refrigerators, but many Koreans still make winter kimchi in late November because napa cabbage is in season so it’s fresh, delicious and cheap. It’s still the best time to make napa cabbage kimchi.

When I lived in Korea, I usually made winter kimchi in the beginning of December and would eat it until late March of the following year. Like many Koreans living in apartments, I’d keep my onggi on the balcony. When I made kimchiguk, the first thing I did was put on my long red rubber gloves. Then I’d take a stainless steel bowl out to the balcony and get some kimchi. Oh, I’ll never forget the feeling of pressing down on the top of the kimchi in the onggi after taking some out!

You’ll never get tired of this soup. Make this soup and you’ll soon realize why Koreans make such a huge batch of kimchi at the kimjang: we can make hundreds of different delicious dishes with it.
kimchi_onggi

Ingredients (for 2-3 servings)

  • 2 cups of chopped kimchi
  • ½ pound of pork shoulder (or pork belly), cut into bite sized pieces
  • 2 Tablespoons of hot pepper paste
  • 1 teaspoon of sugar
  • 5 cups of water
  • 2 stalks of green onions, chopped
  • 1 package of tofu (14 ounces:396 grams), cut into bite sized cubes
    kimchi soup ingredients

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Directions

  1. Combine the kimchi, hot pepper paste, kimchi juice, pork, and sugar in a heavy bottomed pot.
    kimchi_chopped
    kimchi soup
  2. Add water and bring to a boil over hight heat and cook for 30 minutes.
  3. Add tofu and lower the heat to medium low. Cook for another 10 minutes.
    kimchiguk
  4. Add green onion and remove from the heat.
    kimchi soup
  5. Serve hot with rice and a few more side dishes if desired.
    kimchi soup

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60 Comments:

  1. Sbennett21 Las Vegas joined 8/17
    Posted August 22nd, 2017 at 8:55 pm | # |

    What brand of multigrain rice did you cook in your video?

  2. uhmgawa USA joined 7/17
    Posted August 1st, 2017 at 10:03 am | # |

    [Looks like my previous comment vanished. Please dispose of this if it is found to be a duplicate]

    I make a kimchi based soup which appears very similar to this recipe. It is a hybrid between a Chinese hot & sour, Japanese miso, and after reading this apparently Korean Kimchi as described. The difference is I don’t usually add Japanese miso nor Korean hot bean paste, but use standard red cabbage kimchi including the fermentation liquid as the base along with a flavored broth. The kimchi is sliced into matchstick pieces while making sure none of the escaping fermentation liquid is lost. Whatever meat remnant I happen to have on hand is sliced paper thin along with an abundance of thin sliced quartered onions, very thin sliced mushroom (shiitake if possible), and soft tofu cut into 1cm cubes. What I do differently is increasing the body of the soup with a bit of starch (or flour) mixed with cold water. Reason being is just prior to serving and with the pot off-heat, I add beaten eggs slowly while stirring *very* slowly. The starch added viscosity helps keep the egg from disintegrating into foamy custard such that the result is long, thin streaks of egg throughout the soup. The texture of the egg is important and you really can’t get the same results if reheating this soup as that tends to overcook the egg. After dispensing in serving bowls I add a few drops of sesame oil and spread that around the top surface of the soup with the bottom of a spoon. A heaping TBS of thinly sliced green onions sprinkled on top and it is ready.

    Additions I haven’t yet tried but expect to work well are adding bamboo shoots (also matchstick sliced), and Japanese kikuage (Chinese black fungus). The name could sure use some marketing spin, but is a common stable in Chinese soup which adds a unique and desirable texture.

  3. LTran MA joined 7/17
    Posted July 10th, 2017 at 10:05 am | # |

    Hi I was wondering if this could be used as a base for hot pot? besides doubling the amount for the soup, would i need to add less or more of anything?
    Thanks! Love your site!!

  4. Mdefields Indiana joined 1/17
    Posted June 1st, 2017 at 5:28 pm | # |

    Hi Maangchi!
    Do you think would be good with ramyun noodles added to it?

  5. O, Joo-Hwan Las Vegas, Nevada USA joined 2/17
    Posted May 31st, 2017 at 2:50 am | # |

    This soup was the first dish I made multiple days in a row because I had all the ingredients available to make it every time. Nothing special. Ground pork, pork roast, chicken, no meat at all, whatever I have on hand is fine to go with the tofu and kimchi. Super easy to make. Start the rice cooker going early on and they finish at almost the same time. Nice quick meal to make when you come home and don’t want to put in a huge effort, and yet still get something that tastes great.

  6. BelaCooks Sydney Australia joined 5/17
    Posted May 28th, 2017 at 5:39 am | # |

    Will white kimchi work for this recipe? I’d love to cook it for a friend who can’t eat spicy food atm. Love you Maangchi and your work. You have inspired me to cook Korean food which I now share with my workmates, and my mum (who normally doesn’t eat any other food other than her native Portuguese). Every week is an adventure getting new ingredients and cooking new recipes. I especially like the rice! So simple and soooo good <3 xx

  7. Lovingkoreanfoods California joined 5/17
    Posted May 8th, 2017 at 6:54 pm | # |

    My husband can’t tolerate spicy foods very much. Can I decrease the hot pepper paste or omit? Thanks!!! I love your YouTube channel. You are so pretty.

  8. sarabell Utah joined 5/17
    Posted May 5th, 2017 at 10:18 pm | # |

    I made kimchi soup for dinner and its delicious. Thank you Maangchi!


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