Kimchi soup

Kimchi Jjigae (Kimchi Stew)

Indulge in the rich and flavorful broth of our Korean Vegan Kimchi Soup, with tofu, mushrooms, and greens.

Kimchi ramen noodle soup is full of mouth-watering, health-supporting ingredients like miso, kimchi, mushrooms, and dark leafy greens.

Kimchi jigae, a classic Korean stew, is the inspiration for this spicy, comforting soup. Unlike many soups, this one doesn’t require a lengthy simmer on the stovetop to develop complex flavor, as its ingredients bring complexity: Soy sauce adds umami and kimchi provides pleasant funkiness. Should you want to add shrimp, toss them in with the greens in Step 4, as they only take a minute or so to cook through. While jjigae is traditionally served with white rice, here it is served with…

This Kimchi Jjigae is a classic Korean kimchi stew made with a generous amount of pork belly. This recipe balances spicy, savory, and sweet flavors, which makes it the perfect weeknight dinner for when you crave comfort and warmth.

Kimchi Miso Dumpling Soup is a vibrant fusion dish that combines the bold flavors of three iconic cuisines: the spicy kick of Korean kimchi, the rich umami depth of Japanese miso, and the comforting heartiness of Chinese dumplings. This delightful medley of flavors creates a truly satisfying meal that's both nourishing and full of character.

Korean Food Fave: Kimchi Jjigae - a spicy, savory classic Korean soup made with tender pork shoulder and old, fermented kimchi. *Alternatively you can pan fry your tofu and garnish the kimchi jjigae with the pan fried tofu.

One of the most classic Korean stews!

Quick and easy, this kimchi ramen recipe is something anyone can make in just 15 minutes! Chewy noodles soaked in kimchi-flavored savory broth and topped with mushrooms and poached egg for a hearty meal.

Kimchi jjigae (김치찌개) is a classic Korean stew made with flavor-packed old kimchi! It absolutely is one of my favorite comfort foods of all time. This Instant Pot adaption of the kimchi stew is flavorful and rich, and the texture of the kimchi turns out nice and soft in a fraction of the time.