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  • Writer's pictureMichael Laxer

Kimchi Soup

By Natalie

This is a very satisfying, hot, spicy soup experience. Its a quick version, inspired by more complex soups and stews like kimchi-jjigae. I really adore kimchi, which is a traditional Korean side dish often made by fermenting napa cabbage or other vegetables.

I find this soup is especially good if one is feeling under the weather.


Couple of slices of a fatty ham, cubed (optional, remove if you wish to make the soup vegetarian)

6 garlic cloves, minced

1 TB grated ginger (optional, can be strong. leave out if you like)

2 TBs soy sauce

1 TSP toasted sesame oil

1 TSP fish sauce/Worcestershire

1 medium onion, chopped

2 cups kimchi, (a bit older is fine) squeeze out juice and chop

1 TB red pepper flakes

1 TB gochujang

1 cup kimchi juice or how ever much you can squeeze out of the kimchi, even if its not a full cup.

8 cups water/ broth

1 c chopped scallions

Chop the ham and marinate for a few mins with the garlic, ginger, soy sauce, sesame oil and fish sauce.

Sauté ham mixture in a medium/large pot cook for a few mins. Add onion and cook for a few.

Turn heat to medium high and add the kimchi and gochujang. Sauté for a couple of minutes.

Add the kimchi juice and the water or broth and bring to a boil. Reduce heat, simmer and cook for 20 minutes.

Serve in big bowls with scallions on top. I also like some thin sliced daikon floated on top, and to add a squeeze of lime.



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