Easy, Spicy, and Tasty Korean-Style Kimchi Soup

Easy, Spicy, and Tasty Korean-Style Kimchi Soup

All you need to do is mix the seasonings and simmer everything.
This is easy but delicious, and you can eat a lot of vegetables. You can use any meat and vegetables you have at home.

Ingredients: 3 ~ 4 servings

Sliced beef belly (or pork, chicken)
300 g
Bean sprouts
1 bag
Chinese chives
1 bunch
Enoki mushrooms (shiitake mushrooms, or shimeji mushrooms)
1/2 bag
Japanese leek
Nappa cabbage kimchi
60 g ~ to your liking
4 tablespoons
3 tablespoons
1 tablespoon
●Soy sauce
2 tablespoons
●Sesame oil
3 tablespoons
5 cups (1000 ml)
Japanese dashi powder
1/2 ~ 1 tablespoon


1. Mix the ● seasonings well.
2. Chop all the vegetables, except for the bean sprouts, into bite-size pieces.
3. Cut the meat into bite-size pieces, and briefly stir-fry. You don't need oil in a non-stick frying pan.
4. Add water and dashi powder to a pot, and bring to a boil. When it starts to boil, add the meat and vegetables.
5. Add Step 1 seasonings and kimchi into the pot, and bring to a boil. Mix everything together, and it's done.
6. Adding tofu is also tasty.
7. If you add udon noodles, it can be a main dish.
8. Add plain cooked rice into the leftover soup, and pour beaten eggs, to make rice porridge. This tastes so good after drinking!

Story Behind this Recipe

A few years ago, Marukome Miso brand had a recipe on their package for "Korean-style kimchi soup"
It was really tasty, and became our family's staple dish. I changed it little by little to suit our family's taste.