Traditional recipes

Kimchi kuk (Kimchi soup) recipe

Kimchi kuk (Kimchi soup) recipe

  • Recipes
  • Dish type
  • Soup

This traditional Korean soup is a must for those who love kimchi. Look for the ingredients in oriental shops or online.

Be the first to make this!

IngredientsServes: 4

  • 8 to 10 dried anchovies (large variety)
  • 1.5L water
  • 140g kimchi
  • 200g bean sprouts
  • 1 teaspoon crushed garlic
  • 1 teaspoon Korean red pepper powder
  • 1/2 teaspoon salt
  • 1 teaspoon dashida (Korean soup stock)
  • 4 spring onions, sliced diagonally in 5cm lengths

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Place the anchovies in a large saucepan and cover with the water. Soak for 20 minutes. Transfer to the hob and place over high heat. Bring to the boil, reduce heat to a simmer and cook for 20 minutes. Remove anchovies from water.
  2. To the saucepan add the kimchi, beansprouts, crushed garlic, red pepper powder and salt; cook for 15 minutes.
  3. Lastly, add dashida and spring onions. Simmer for another 15 minutes, then serve.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by cakeFACE

I have to say that this dish is delicious. It's the best with fresh steaming rice especially when you're sick!!-12 Jan 2010(Review from this site SE Asia)


Kimchi soup (kimchi guk)

Last week, I made juicy Korean chicken wings that came out looking gorgeous and tasting so good, they were gone almost instantly! Since then, I have been on a Korean kick craving strong, fiery flavors come breakfast, lunch, dinner and any time in between. I’ve been exploring recipes to expand my knowledge of this extremely healthy and spicy cuisine, with ingredients containing some of the highest natural anti-aging properties. After a few hours of serious browsing, I settled for kimchi soup: very simple and hard to mess up even for a novice. Plus, you can’t go wrong with pork belly!

You’ll need to buy gochujang for this recipe, a hot pepper paste that’s frequently used in Korean cooking and very easy to find in Korean supermarkets. Oh, and while you’re there grab some gochugaru, which are red chilies in either flakes or powder form (get both). If like me you are planning on familiarizing yourself with Korean cooking, these are essential ingredients to buy for your pantry. Koreans use gochugaru (as well as gochujang) in almost everything, therefore you’ll run out of it very quickly.

I think medium to firm tofu is the classic way to go but I picked silken tofu as a textural preference. I like the balance of a soft and creamy tofu cube against a piece of chewy, fatty pork. This is one soup with very assertive flavors spicy ( but not enough to make you cough or sneeze), pungent, meaty and salty, it can be eaten on its own or as a side. It’s also extremely delicious with a side of brown rice and some Japanese pickles, making dinnertime healthy but also hearty.

Complement this kimchi soup with a healthy vegetable salad with miso lemon dip or tender, charred skewers of beef yakitori and bacon wrapped asparagus.


Please Pass the Tofu

Well, here’s a very simple and easy recipe that makes you look like quite the gourmet cook. Spicy and warm, perfect for a cold afternoon or night, great when you have a cold (I have a cold right now, and all I want is soup). Kimchi is a pickled or fermented side dish in Korea that can be made with different vegetables, the most popular being nappa cabbage. It is also made into soups and stews for a very inexpensive meal.

  1. In a saucepan, combine 12 oz. vegan chopped cabbage kimchi, 1/2 1b tofu cut into cubes, 3 green onions chopped, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp Korean red pepper powder or 1/2 tsp of cayenne, and 2 cups of water.
  2. Bring to boil, reduce heat, simmer for at least 20 minutes.

I usually double this recipe so I can use the whole block of tofu. Season this to taste with soy sauce. Add a 1/2 cup of rice to your bowl and sprinkle some seaweed on top.


Kuk / Tang / Jiigae

A Mainstay of Korean
Meal, Kuk, Tang, Jjigae Complimenting the staple of rice, Kuk, Tang, and Jjigae are the basic building blocks of the Korean table, made with a wide variety of ingredients including fish, shellfish, vegetables, and seaweed. Guk refers to soup, while Tang is essentially a Guk with more ingredient. Jjigae is a comparatively drier stew with less stock than a Guk or Tang. Major examples include the beloved Kimchi and Doenjang Jjigae as well as the Miyeokguk, which is considered to be both a maternity food and a birthday food. bibigo Guk / Tang / Jjigae
combines a rich stock
with sumptuous ingredients.
A rich stock, boiled for a long time, meets sumptuous ingredients in a recreation of the taste of home. bibigo Guk / Tang /Jjigae products are also available for storage in room temperature for convenience. Additives are minimized for the entire family to enjoy. bibigo offers properly
made Guk / Tang / Jjigae
with the taste of home. bibigo offers “bibigo Yukgaejang,” using a separate pasteurization procedure to safeguard the taste of stock and ingredients “bibigo Sagol Gomtang,” a rich soup made with Australian beef bones boiled for over 8 hr “bibigo Tofu Kimchi Jjigae,” a fresh and rich take on Kimchi Jjigae with separately packaged stock, kimchi, and ingredients “bibigo Doenjang Jjigae,” made with traditional Korean Doenjang and other major Tang and Jjigae menus enjoyed by Koreans.
  • Yukgaejang Crisp hotness with rich undertones, made with beef brisket, Toran, and green onion
  • Doenjang Jjigae With the richness of Meju Doenjang with tofu, shiitake mushrooms, potato, onions
  • Tofu Kimchi Jjigae Ripe kimchi sauteed in oil for depth of flavor, with tofu added for a refreshing finish
  • Samgyetang A whole Korean chicken and ginseng, boiled together with sticky rice and garlic

Discovering the Ease of Korean Home Cooking

As with any cuisine that’s unfamiliar to a home cook, I was once under the impression that cooking Korean food was hard. I reserved the indulgence for restaurants only, making pilgrimages to Manhattan’s Koreatown for heavy doses of banchan, Dubu Kimchi, and this Kimchi Jigae, my go-to order.

But the Internet changed that! In walks Maangchi, my favorite Korean food blogger, and she’s makin’ it look easy. Much like I hope The Woks of Life does for Chinese cooking (if I’m allowed to say that without sounding braggy). This recipe is based off her Kimchi Stew, with a few of my own tweaks.

It’s super easy to whip up, especially if you use a shortcut—store-bought broth. While many kimchi stew recipes, including Maangchi’s, call for a from-scratch broth made from kelp, dried anchovies, and other ingredients, using a good quality organic chicken, fish, or even beef stock can make kimchi jigae a reality in your kitchen in under an hour. Got it? Let’s begin.

Oh, before we start…one more thing. You’ll notice in the photos here that I’ve made one serving of this Kimchi stew in my nifty single-serve Korean pot. The recipe written below can be cooked in a larger pot, and actually serves 6! But the steps in the photos below are all the same.


  • 1 tablespoon toasted sesame oil
  • 1 cup scallions, sliced (from 8 scallions)
  • 2 tablespoons garlic cloves, sliced (about 4 garlic cloves)
  • 1 (1-in.) piece fresh ginger, peeled and minced
  • 1 (32-oz.) pkg. unsalted chicken or vegetable broth
  • 2 tablespoons lower-sodium soy sauce
  • 1 to 2 tablespoon gochujang
  • 7 ounces silken tofu, cut into 4 1/2-in-thick x 3 1/4-in.-long slices (from [14-oz.] pkg.)
  • 1 1/2 cups kimchi
  • 1/4 cup chopped fresh Korean chives or garlic chives (optional)

Nutritional Information

  • Calories 117
  • Fat 5g
  • Satfat .5g
  • Unsatfat 3g
  • Protein 8g
  • Carbohydrate 11g
  • Fiber 1.5g
  • Sugars 2g
  • Added sugars 0g
  • Sodium 876mg
  • Calcium 7% DV
  • Potassium 8% DV

Izledimmi

Simple FAST Kimchi Soup (chigae). Simple FAST Kimchi Soup (chigae) I make this a lot. You're welcome to use leftover meats and add green onions. Combine kimchi, water, sugar, and garlic in a large skillet over medium-high heat.

Marinating the pork belly for a few minutes is the secret to adding an extra tasty layer to this hearty kimchi soup. Begin by combining the sliced pork belly in a large bowl with the rice vinegar, sesame oil, grated ginger, minced garlic and black pepper. In a pot place onion on the bottom, and put half the spam on top. You can have Simple FAST Kimchi Soup (chigae) using 4 ingredients and 6 steps. Here is how you cook it.

Ingredients of Simple FAST Kimchi Soup (chigae)

  1. Prepare of Chicken broth.
  2. You need of Kimchi.
  3. It's of spam (or leftover meats).
  4. Prepare of Tofu FIRM!.

Evenly distribute kimchee slices over and put the rest of the spam slices on top of kimchee. Pour chicken stock over enough to cover the kimchee. Boil first and reduce the heat to low. Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu.

Simple FAST Kimchi Soup (chigae) instructions

  1. Cut spam and tofu into cubes.
  2. Add can of chicken broth, kimchi, tofu in a pot..
  3. Boil and serve! So delicious for kimchi lovers..
  4. You can add less or more kimchi depending on taste. Enjoy!.
  5. P.S. if your soup isn't "soupy" enough, add another half can of chicken broth or a cup of water..
  6. serve with a bowl of rice!.

Use kimchi juice as part of the water if extracted. Remove from heat and stir in green onions. Kimchi is one of my favourite fermented foods to eat. I'm addicted to its bold, full-bodied taste, and enjoy eating it raw along side eggs, Asian dishes, on burgers, salads and tacos. Not only does kimchi amp up the flavour of a dish, it also adds additional nutrition, and is an excellent source of naturally occurring probiotics obtained from.


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This Korean kimchi soft tofu soup has a fiery broth that infuses custardy tofu with deep flavors and spices. Traditionally served at the table boiling hot in its cooking vessel with an egg cracked in the middle, this healthy dish full of vegetables and protein warms the belly and satiates the palate.

What to buy: While you can find kimchi at many grocery stores (and it’s fine to use store-bought here), try your hand at making your own.

Korean chile paste, also known as kochujang or hot pepper paste, is a fermented mixture of glutinous rice, soybeans, and red pepper powder. It is found in jars or plastic tubs in Korean markets and will last indefinitely refrigerated in a covered container. Add spoonfuls to soups, marinades, and salad dressings for a spicy kick.

Game plan: You’ll need to make white or brown rice before you begin.

Tips for Eggs

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Instructions

  1. 1 Heat the oil in a large saucepan with a tightfitting lid over medium heat until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
  2. 2 Add the chile paste, stir to combine, and cook until fragrant, about 1 minute. Add the zucchini, season with salt, and stir to combine. Add the kimchi and cook, stirring occasionally, until simmering, about 2 minutes. Add the broth and soy sauce and bring to a boil. Taste and season with salt as needed.
  3. 3 Using a large serving spoon, add the tofu by very large spoonfuls, taking care not to break up the tofu into little bits. Gently press down on the tofu with the back of the spoon so that the broth is mostly covering it. Simmer until the tofu is heated through and the flavors have melded, about 3 minutes.
  4. 4 Crack the eggs, if using, into the simmering mixture. Cover and simmer until the whites are set, about 2 minutes. Divide the stew and eggs among 3 bowls, being careful not to break up the tofu or the egg yolks. Garnish with the scallions and serve immediately with rice on the side.

The 11 Greatest Recipes to Ever Happen to Kimchi

Kimchi is a spicy, pungent Korean staple on a par with America’s bread and butter: It’s served at every meal, is universally familiar, and has millions of variations. At its simplest, kimchi is cabbage fermented with chiles, garlic, and other spices. Bur it can include radishes, scallions, dried shrimp, and almost anything else under the sun. Kimchi is delicious on its own as a tangy appetizer, but what if you want to raise the bar? Get inspired with these awesome kimchi dishes.
Kimchi meatloaf recipe and image from Lady and Pups

1. Kimchi Grilled Cheese

Two Red Bowls blends an American classic with a Korean one. This kimchi grilled cheese combines gooey American cheese with crunchy leaves of drained kimchi. A little spicy, a little creamy, totally delicious.
Photo and recipe from Two Red Bowls

2. Kimchi Fried Rice

Don’t even think of tossing out the leftover steamed rice from your takeout order last night. Instead, follow Humble Feast’s suggestion and stir-fry it with leftover vegetables, cut-up hot dogs, and, of course, kimchi! As a bonus, kimchi is so flavorful that you needn’t worry if you don’t have many Asian seasonings in the pantry—the kimchi does most of the work.
Photo and recipe from Humble Feast

3. Kimchi Dessert Tasting

Because chocolate for dessert is so 2014. Kitchen Musings chronicles a kimchi tasting course held by several chefs. The final course—a dessert tasting comprising a summer hibiscus rice cloud with kimchi purée, puffed wild rice, and wild berries (pictured) a kimchi macaron a kimchi donut with dulce de leche pastry cream and a kimchi-dusted truffle—isn’t what you might find in the local pastry shop, but all of the creations got rave reviews. Sweet and savory—it’s what’s for dessert!
Photo from Kitchen Musings

4. Tofu, Kimchi, and Bacon Tacos

Mixing Korean and Mexican food has been a foodie favorite since Roy Choi started a little food truck called Kogi. Well, Viet World Kitchen harkens back to the fusion burritos of her college days for tofu, bacon, and kimchi tacos. Jalapeños meet sesame oil, tortilla meets tofu, and kimchi meets bacon in this delicious hand-held melting pot.
Photo and recipe from Viet World Kitchen

5. Kimchi Pasta

It’s not just about the tomato sauce and Parmesan cheese anymore. No Recipes fuses al dente noodles with spicy gochujang, slivered scallions, and plenty of chopped kimchi. Add some fried pork belly for an extra-hearty dish.
Photo and recipe from No Recipes

The chicken soup of your youth cowers in the face of this soft tofu stew’s greatness. The stew can be as complicated or as simple as you wish—as long as it has kimchi, broth, and tofu, where you go from there is up to you! Just don’t forget to add an egg to the boiling broth right before serving, swirling the poached yolk into the broth to enrich it.
Photo and recipe from CHOW

Bacon has been making Brussels sprouts look good for a long time, but now kimchi is here to up the ante. Purée kimchi until it’s a saucy paste, then warm it in a small saucepan. Serve it under roasted sprouts and crispy bacon, letting the garlicky, spicy aroma perfume the dish.
Photo and recipe from CHOW

8. Kimchi Bloody Mary

Kimchi is the next natural depot on the Bloody Mary train route. It’s spicy, it’s salty, and it pairs well with both bright tomato juice and the bite of vodka. Beautiful Booze uses several unconventional ingredients like rice wine vinegar, sesame oil, and a roasted seaweed garnish to complete this far-out, Far Eastern–inspired dish.
Photo and recipe from Beautiful Booze

9. Kimchi Latkes

This is my favorite way to eat kimchi: potato pancake style! My Name Is Yeh jazzes up her latkes with a healthy dose of shredded or chopped kimchi. Just drain the kimchi well, add it to your standard potato mixture, and fry away! Don’t forget to add some sesame-chile sour cream for serving.
Photo and recipe from My Name Is Yeh

10. Kimchi Meatloaf Melt Sandwich

Try to wipe up that drool. Lady and Pups makes a porcini- and kimchi-infused meatloaf, glazes it with a spicy sesame oil glaze, and then stuffs it between two buttery, crispy slices of bread. Don’t forget the mozzarella and American cheeses for the “melt” factor.
Photo and recipe from Lady and Pups

11. Kimchi Hot Dogs

Sauerkraut, move aside—it’s kimchi’s time to shine. Happy Jack Eats slathers an all-beef hot dog with mustard, Sriracha, and chopped kimchi. He says that it’s not for first-time kimchi eaters, as the taste is quite strong, but for those who love the stuff, this is an ultimate pleasure.
Photo and recipe from Happy Jack Eats


How to make kimchi soup

In a large pot, add the stock, garlic, and ginger. Cover the pot with a lid and heat until it comes to a boil. Then add the ground meat and green onions and cook for about 5 minutes.

Add the tteok rice cakes and cook according to the packaging. Mine took about 5 minutes until the tteok floated to the top, but other may take a little longer.

Turn the heat off and let the soup cool slightly. Add the kimchi, soy sauce, sesame oil, salt, and pepper. Pour into bowls and garnish with nori and sesame seeds.

The tricky thing about cooking with fermented foods is that the good bacteria we want to take in can die when heated. So when you cook using fermented foods, you want to add it at the very end, preferably after your food has cooled a bit to where it’s not piping hot.

This kimchi soup is so quick and easy, it makes for the best weekday dinner! The tteok rice cakes can get mushy if you leave it in the soup, so dig in right away!

If, like me, you’re going to eat half for dinner and leave the other half for leftover lunch the next day, don’t add all of the tteok ! Add half the amount of tteok, eat it one sitting, and add the other half the next day when you’re reheating the soup.