Kimchi soup (kimchi guk, 김치국) is a common and staple soup in Korean households. Make this easy kimchi soup recipe with fresh ingredients like aged kimchi, potatoes, ham, and green onions.
Our easy kimchi soup with ham and potatoes
Kimchi soup typically always has a base of aged kimchi and kimchi juice. However, this soup is very versatile and can have almost an unlimited variety of added ingredients. This kimchi soup recipe has sliced potatoes, ham, soft tofu, and green onions. A hearty and comforting combination that is delicious and filling.
Ingredients needed for this easy kimchi soup recipe
- Precooked ham
- Aged kimchi
- Aged kimchi juice
- Soft tofu (sundubu)
- Russet potatoes
- Salted/fermented shrimp
- Dasida beef soup stock powder (or mushroom umami powder)
- Fish sauce
- Korean red chili powder (gochugaru)
- Green onions
- Avocado oil
How to store and reheat kimchi soup
If you have any leftover kimchi soup, keep it refrigerated for 2 to 3 days in an airtight container. We don’t recommend freezing this soup since it has tofu in it. Tofu texture may be affected by freezing and thawing.
The soup may be reheated in the microwave or on the stove.
Kimchi soup variations
There are so many different ways and ingredients that can be used in kimchi soup. Today, we are sharing a recipe made with soft tofu, ham, potatoes, and green onions, however, the possibilities are truly endless. You can also put in tuna, pork belly, sausage, hot dogs, Spam, zucchini, mushrooms, and onions. Truly, you can really add in your preference for vegetables or meat. We know we will be releasing many other varieties of kimchi soup in the near and far future, so keep checking back! Here is another kimchi soup recipe we love and enjoy: Korean Kimchi Stew (Jjigae) with Andouille Sausage
More recipes using kimchi
- Easy and Quick Kimchi Fried Rice
- Korean Cold Noodles in a Spicy Kimchi Sauce
- Kimchi Sauce Chicken Stir-Fry
- Steamed Pork Belly & Kimchi Korean Dumplings (Mandu)
- Kimchi Fried Rice Chicken Quesadilla
- ¼ cup precooked ham, julienned
- ½ cup aged kimchi, chopped into bite-sized pieces
- ¼ cup aged kimchi juice
- ½ pack soft tofu
- 1 cup russet potatoes, sliced into thin half-moons
- 1 teaspoon salted/fermented shrimp
- 1 teaspoon Dasida beef soup stock powder
- 1 teaspoon fish sauce
- 1 Tablespoon Korean red chili powder (gochugaru)
- 2 green onions
- 2 cups water
- 2 Tablespoons avocado oil
- Warm-up a pan to stir fry on medium-high heat. Add the avocado oil. First, stir fry the kimchi, ham, and potatoes. Stir fry for about 4-5 minutes.
- Add in the water. Let it come to a boil. Once it comes to a boil, turn the heat down to medium. Let it continue to cook for 10 minutes on medium heat. You want the potatoes to almost be tender.
- Add in the soft tofu and let it continue to cook for another 3-4 minutes.
- Next, add the green onions on top of the soup and remove the soup from heat.
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