Spice & Garnish Korean Soup
A warm and comforting quick Korean soup, perfected with a balance of spicy gochujang, savory soy sauce, and aromatic garnishes.
Ingredients
- 1 tbsp sesame oil for cooking
- 1 cup kimchi chopped
- 2 cloves garlic minced
- 0.5 ea onion sliced
- 4 cups vegetable broth or anchovy broth
- 2 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce
- 0.5 block firm tofu cubed
- 1 ea scallion sliced
- 0.5 tsp gochugaru Korean chili flakes
- 0.5 tsp sesame oil for drizzle
Instructions
- Heat 1 tbsp sesame oil in a pot over medium heat. Add chopped kimchi, minced garlic, and sliced onion. Sauté for 5-7 minutes until kimchi softens and onions are translucent.
- Pour in vegetable broth, add gochujang and soy sauce. Bring to a simmer, then reduce heat and let it cook for 10-15 minutes, allowing flavors to meld.
- Add cubed tofu to the soup and cook for another 5 minutes until heated through.
- Taste the soup and add extra gochujang or soy sauce if needed. If you prefer more spice, stir in a small amount of gochugaru (Korean chili flakes).
- Ladle the soup into bowls and top with sliced scallions and a drizzle of sesame oil. Serve immediately.
Notes
For a richer soup, add thinly sliced pork belly or beef before the kimchi. Adjust gochugaru for desired spice. Serve with a bowl of steamed rice.