Kimchi Broth

Kimchi Broth

Lovers of savory dishes will almost certainly enjoy the taste of kimchi broth. It is prepared in Korea from spicy pasta of nomads and specially salted vegetables, which are also called kimchi. Most often in the role of the base serves Peking cabbage. However, similar soup is made in other countries. The Japanese add shiitake mushrooms and rice wine to it, Peking cabbage is often replaced with algae. The more ingredients added to the dish, the more it resembles a filling soup, not broth. It is noteworthy that you can cook kimchi soup not only on water with pepper paste diluted in it, but also on meat or chicken broth. Pieces of meat or tofu in it, too, will not be superfluous.

Cooking Features

It is possible to cook kimchi broth at home, but for this it is necessary to prepare a specific set of ingredients. Some of them will have to do themselves, others are easier to purchase in the Asian department of the supermarket. When cooking kimchi soup you should follow some recommendations.

  • For kimchi broth, you will need Mossoudian pepper paste and kimchi cabbage; some recipes suggest the use of algae, shiitake mushrooms, rice wine. If you have to buy mushrooms and algae, you can cook the pasta yourself by mixing hot pepper chopped with a blender, garlic and soy sauce passed through a press. The ratio of components can be arbitrary. Pasta, which will end up, will be slightly different from the original, but will be able to replace it. In addition to the sharp ingredients, other products are added to the store paste specially made for kimchi, which makes it more dense and thick, but less pungent. If it is indicated in the recipe, then it is better to buy it finished, since it is almost impossible to make something similar at home. Kimchi cabbage will have to salt with their own hands. To do this, it is soaked for 2 days in salt water under a press, then washed, smeared with a sharp paste and again sent for a while under a press. So, if you plan to surprise the household with an Asian first course, the preparation of the ingredients will have to start 2-3 days before cooking kimchi broth.
  • Before adding kimchi to cabbage soup, it is heat treated. It is cut into pieces and fried in a pan, on a dry or slightly added oil, then add a little soy sauce and stew for a few minutes.
  • It is impossible to salt kimchi soup, because soy sauce already contains a lot of salt. If you cook soup in meat or chicken broth, it is also better not to add salt when cooking.
  • Before serving, tofu and sometimes algae are added to the table in kimchi broth. This makes it more thick and satisfying, turning it into soup.

Kimchi broth is very spicy. It is not recommended for children and people with ulcerative diseases of the gastrointestinal tract.

Korean kimchi broth


  • Kimchi cabbage - 0, 25 kg;
  • pork - 0, 2 kg;
  • soy sauce - 40 ml;
  • pepper paste - 5-10 ml;
  • onions - 100 g;
  • garlic - 3 cloves;
  • sugar (optional) - 5 g;
  • green onions - 20 g;
  • vegetable oil - 20 ml;
  • tofu - 0, 2 kg;
  • water - 1, 25-1, 5 l.

Method of preparation:

  • Pour pork with water. When boiling water, remove the foam from the surface, reduce heat.
  • When the meat is ready, remove it from the broth, cool it and cut it into small strips. Broth strain. Return the pieces of meat to it.
  • Pre-cooked kimchi cabbage cut into strips.
  • Heat oil in a pan, put kimchi in it. Fry it until it becomes translucent.
  • Free from the husks and cut the onion into thin half-rings, send it to the cabbage.
  • Finely chop the garlic, put it to cabbage and onions.
  • Pour the soy sauce mixed in half with the broth. Stew vegetables until they are completely soft and transparent.
  • Boil the broth, dissolve the pepper paste in it.
  • When the broth boils again, transfer the cabbage to it. Boil 10 minutes.
  • Tofu cut into medium-sized pieces, arrange into plates. Pour cooked broth.
  • Sprinkle the soup with finely chopped green onions.

There is no single recipe for cooking kimchi broth - all housewives, preparing it, are guided by their own taste. This recipe is one of the most popular among our compatriots who are not indifferent to Korean cuisine.

Japanese Kimchi Soup


  • meat (pork or beef) - 150 g;
  • rice wine - 40 ml;
  • salted kimchi vegetables - 0, 3 kg;
  • onions - 100 g;
  • shiitake mushrooms - 100 g;
  • tofu - 150 g;
  • pepper paste - 5-10 g;
  • garlic - 4 cloves;
  • soy sauce - 60-80 ml;
  • vegetable oil - as required;
  • green onions - to taste;
  • water - 1 l.

Method of preparation:

  • Cut the meat in small pieces, pickle in rice wine.
  • Chop onion finely.
  • Chop the pickles in very small pieces.
  • Heat the oil in a pan and fry the cabbage with onions until transparent.
  • Mix the garlic passed through the press with soy sauce and pepper paste. Combine with roasted vegetables, mix.
  • Dilute the resulting mass with water, place the meat and mushrooms in it.
  • Boil until meat is cooked, but not less than 15 minutes.

Place tofu and green onions in plates before serving the dish to the table.

Kimchi Soup with Algae and Egg


  • dried wakame seaweed - 100 g;
  • ready-made paste for kimchi - 100 g;
  • chicken egg - 2 whole or proteins from 5 pieces;
  • tofu - 100 g;
  • water - 0, 75 l;
  • soy sauce - 50 ml.

Method of preparation:

  • Tofu cut into slices, arrange into plates.
  • Soak in water and distribute the algae on the plates.
  • Boil three glasses of water, dissolve the pasta in it, add soy sauce.
  • Beat the eggs with a fork or a whisk. Trickle the egg mass into the soup. A few minutes later the dish is ready.

It remains to pour kimchi broth with an egg on plates, in which algae and tofu already lie, and serve it to the table.

Kimchi broth is a popular dish of Asian cuisine, which is most often prepared in Korea and Japan. It has a peculiar aroma and a very spicy taste. This soup is like those who are not indifferent to spicy seasonings.

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