Authentic Korean Kimchi Soup Recipe (Kimchi-Jjigae)

There is a reason kimchi soup — known in Korean as kimchi-jjigae (김치찌개, pronounced kim-chee jjee-gay) — has been simmering on Korean stovetops for generations. One spoonful of its deeply savory, tangy, spicy broth and you’ll understand why this dish is considered the ultimate Korean comfort food.

This kimchi soup recipe walks you through exactly how to make kimchi-jjigae at home: from choosing the right kimchi (this one detail alone changes everything) to the 90-second “bloom” technique that separates good soup from great soup. Whether you’re cooking for a weeknight dinner or warming up after a cold day, this recipe delivers restaurant-quality results every single time.

What Is Kimchi Soup (Kimchi-Jjigae)?

Kimchi-jjigae is a Korean kimchi stew that sits somewhere between a thick soup and a braise — warming, deeply savory, and rich with umami. It is one of the most beloved stews in Korean cuisine, traditionally made with fermented kimchi, pork, tofu, scallions, and onion, served bubbling hot alongside a bowl of steamed white rice.

Unlike using fresh kimchi as a side dish, kimchi-jjigae transforms aged, sour kimchi into something entirely different: mellow, layered, and deeply complex. The longer the kimchi has fermented, the better this soup becomes. This is a dish that rewards patience — and good ingredient sourcing.

Kimchi-jjigae (kimchi soup) is a traditional Korean fermented kimchi stew made with aged kimchi, pork or protein of choice, soft tofu, and a savory broth. It is one of Korea’s most consumed home-cooked dishes and a cornerstone of Korean comfort food.

If you love Korean soups and stews, also explore our full Korean recipes collection for more inspiration.

Ingredients

For the Soup Base

• 2 cups (about 300g) well-fermented kimchi, roughly chopped into bite-sized pieces — the sourer and older the better (ideally 2–4 weeks fermented). *Need to make your own? See our guide: How to Ferment Your Own Kimchi – A Foolproof 7-Day Plan*
• ½ cup kimchi juice (from the kimchi jar/container — don’t discard this!)
• 200g (7 oz) pork belly, thinly sliced — or substitute pork shoulder, brisket, or canned tuna
• 300g (10 oz) silken or soft tofu, cut into 1-inch cubes
• 2½ cups anchovy stock (or low-sodium chicken broth as a substitute)
• 1 medium onion, thinly sliced

Seasoning & Aromatics

• 1 tbsp gochugaru (Korean red pepper flakes) — do not substitute with regular chili flakes
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp fish sauce (added off heat at finish)
• ½ tsp sugar (balances the sourness)
• 2 stalks green onion, sliced diagonally, for finishing

Optional Anchovy Stock (From Scratch)

• 6–8 dried anchovies (myeolchi), heads and guts removed
• 1 small piece dried kelp (dashima), about 5x5cm
• 2.5 cups cold water

Equipment

• Heavy-bottomed pot or Korean stone pot (dolsot / tukbaegi), 2–3 quart capacity with a lid
• Cutting board and knife
• Ladle

How to Make Kimchi Soup: Step-by-Step Instructions

Step 1: Make the Anchovy Stock (10 minutes)

Place dried anchovies, kelp, and cold water in a saucepan. Bring to a boil over medium-high heat and cook for 10 minutes. Lower the heat and simmer for another 5 minutes. Strain and discard the solids. Set anchovy stock aside.

No time for homemade stock? Use low-sodium chicken broth or dissolve half a packet of instant dashi powder in 2.5 cups of water. Both work well.

Step 2: Bloom the Gochugaru (90 Seconds — Don’t Skip This!)

Heat sesame oil in your pot over medium heat. Add the gochugaru and stir constantly for 60–90 seconds until the flakes become fragrant and the oil turns a deep, vivid red.

This single step is the most impactful technique in the entire recipe. Blooming gochugaru in hot sesame oil releases fat-soluble capsaicins and carotenoids that round out the heat and create that signature deep-red color you see in restaurant kimchi-jjigae. No amount of extra simmering time can replicate this step.

Step 3: Sear the Pork Belly (5 minutes)

Add the sliced pork belly directly to the pot with the bloomed gochugaru. Cook over medium-high heat for 3–5 minutes, stirring occasionally, until the pork is lightly browned and the fat begins to render. The rendered pork fat merges with the sesame oil and gochugaru to create a silky, cohesive soup base.

Step 4: Add Kimchi and Build the Base (5 minutes)

Add the chopped kimchi and onion to the pot. Stir and sauté everything together for 3–4 minutes. This step develops extra flavor by cooking the kimchi directly with the fat before adding any liquid.

Next, add the gochujang, garlic, and sugar. Stir to coat everything evenly.

Step 5: Add Liquids and Simmer (20 minutes)

Pour in the anchovy stock and kimchi juice. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover, and simmer for 15–20 minutes.

During this time, occasionally spoon broth over the top ingredients to evenly distribute the flavors. The broth will deepen in color and complexity as it cooks.

Step 6: Add Tofu and Finish (3–5 minutes)

Gently slide the tofu cubes into the simmering soup. Do not stir vigorously — silken tofu breaks apart easily. Let it cook undisturbed for 3 minutes.

Turn off the heat. Drizzle fish sauce over the top and stir gently once. The fish sauce adds a delicate brininess that is best preserved off heat — cooking it destroys the nuance.

Step 7: Garnish and Serve

Scatter sliced green onions over the top. Serve immediately in the pot (or a stone bowl), still simmering, alongside steamed short-grain white rice.

Kimchi Soup Recipe Card Summary

Detail	Info
Prep Time	10 minutes
Cook Time	25–30 minutes
Total Time	35–40 minutes
Servings	4
Cuisine	Korean
Course	Main course / Soup
Difficulty	Easy–Intermediate

Key Tips for the Best Kimchi Soup

Use sour kimchi. This is non-negotiable. Fresh kimchi — under 2 weeks old — tastes raw and sharp rather than mellow and deep in soup. The ideal kimchi for jjigae is 2–4 weeks fermented, noticeably sour-smelling when you open the jar. If your kimchi is fresh, add 1 teaspoon of rice vinegar to approximate the tang. Or better yet, make your own using our foolproof 7-day kimchi fermentation guide.

Don’t rush the bloom. Those 90 seconds with gochugaru in sesame oil are doing flavor work that 30 extra minutes of simmering cannot replicate. It is the single most impactful step.

Render the pork fat. If you skip searing the pork before adding liquids, the broth will taste flat and watery. The rendered fat creates emulsification and body in the soup.

Add tofu last. Silken tofu breaks down if overcooked. Slide it in gently in the final 3 minutes only.

Finish with fish sauce off heat. Cooking fish sauce for extended periods eliminates its delicate brininess. Add it after the heat is off.

Serve in the pot. Kimchi-jjigae is traditionally brought to the table still bubbling. It genuinely tastes better at a rolling simmer than in a pre-plated bowl.

Variations and Substitutions

Protein swaps:

• No pork belly? Use pork shoulder (thinly sliced), beef brisket, or canned tuna (a popular version called chamchi-jjigae).
• Vegetarian version? Omit the pork and fish sauce entirely. Use vegetable broth and add a splash of soy sauce for depth.
• Seafood version? Add shrimp, mussels, or clams in the final 5 minutes.

Stock substitutions:

• Low-sodium chicken broth works well.
• Dashida (Korean soup stock powder) dissolved in water is a reliable shortcut.
• A few drops of Yondu (Korean vegetable seasoning) added to plain water replicates the savory backbone of anchovy stock remarkably well.

Gochugaru substitution: If gochugaru is unavailable, use 1 tsp smoked paprika + ½ tsp cayenne as a rough approximation — though the flavor will differ meaningfully from the original.

What to Serve With Kimchi Soup

Kimchi-jjigae is a complete one-pot meal when paired with:

• Steamed short-grain white rice — the essential pairing. Room-temperature rice works especially well as a contrast to the hot soup.
• Banchan (Korean side dishes) — such as our Korean Glass Noodles (Japchae), Korean Marinated Eggs (Mayak Eggs), or Korean Steamed Eggs (Gyeran-jjim).
• Kimchi fried rice — a great use for any leftover kimchi the next day. Try our Perfect Kimchi Fried Rice recipe.
• A side of spice — if you love turning up the heat, our Tteokbokki (Korean Spicy Rice Cakes) makes a bold companion dish.

Health Benefits of Kimchi Soup

Kimchi is a fermented food that provides meaningful nutritional value. It supplies vitamins A and C (antioxidants that support immune function) and B vitamins that contribute to energy metabolism, along with dietary fiber. Because kimchi is fermented, it also delivers live lactic acid bacteria that may support gut microbiome diversity.

The tofu in kimchi-jjigae adds complete plant protein, while the pork provides B12 and iron. The anchovy stock contributes calcium and omega-3 fatty acids. This soup is warming, nutrient-dense, and deeply satisfying — which is exactly why it has remained a staple of Korean home cooking for generations.

Frequently Asked Questions (FAQ)

What is the difference between kimchi soup and kimchi stew (jjigae vs. guk)? Kimchi-jjigae (stew) is thicker, saltier, and richer than kimchi-guk (soup). Stews are traditionally served in a shared pot at the table, while soup is ladled into individual bowls. The recipe above falls into the jjigae category — it is heartier and more broth-dense.

Can I use fresh kimchi for this recipe? Fresh kimchi (under 2 weeks fermented) will produce a sharp, raw-tasting soup rather than the mellow, layered flavor this dish is known for. If fresh kimchi is all you have, add 1 teaspoon of rice vinegar to mimic fermentation tang. Ideally, use kimchi that is at least 2–3 weeks old — or make your own with our 7-day fermentation guide.

How do I make kimchi soup vegetarian? Omit the pork belly and replace the anchovy stock with vegetable broth or mushroom stock. Replace fish sauce with soy sauce. All other steps remain the same. The result is lighter but still deeply flavorful.

Can I make kimchi soup ahead of time? Yes. Kimchi soup actually improves overnight as the flavors meld. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop — add a small splash of broth or water if needed to loosen it up.

Why is my kimchi soup bland? The most common causes are: using fresh (not fermented) kimchi, skipping the gochugaru bloom step, not rendering the pork fat, or using plain water instead of anchovy or chicken stock. Using the kimchi juice is also critical — it adds concentrated fermented flavor that water cannot replicate.

What kind of tofu is best for kimchi soup? Silken or soft tofu is traditional. It absorbs broth beautifully and contributes a creamy contrast to the spicy flavors. Firm tofu holds together better if you prefer texture; just slice it thicker and add it slightly earlier in cooking.

Is kimchi soup spicy? Yes, kimchi-jjigae is a spicy dish. The heat comes primarily from the gochugaru (Korean red pepper flakes), gochujang, and the kimchi itself. To reduce spice, halve the gochugaru and use mild kimchi. The dish will still have depth and umami without the full heat.

What is the best pot for kimchi soup? A heavy-bottomed pot or a Korean stone pot (dolsot or tukbaegi) is ideal. The stone pot retains heat exceptionally well and allows the soup to stay at a bubbling simmer at the table — the traditional presentation.

About the Author

Asha is the creator of Asian Foods Daily. Half Asian and half African, she grew up at the intersection of two food-obsessed cultures — and spent 10 years exploring Asian cuisines the way home cooks actually cook: through friends, family, and a lot of trial and error. Every recipe on this site has been tested and refined in her own kitchen using ingredients available at a regular grocery store. No specialty stores required, no assumptions you grew up with a wok in hand.

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