Kimchi Soup
User Reviews
5
Kimchi Soup
Description
The Kimchi Soup recipe centers on aged kimchi and chunk-style canned tuna cooked together with water and a sauce mixture of soy sauce, fish sauce, sugar, Korean chili powder, and kimchi juice. Starting by lightly cooking the kimchi with the tuna’s drained water softens the kimchi flavors. Adding additional water and the seasoning sauce creates a flavorful broth. The tuna is added at the boiling stage to preserve its texture, avoiding excessive flaking.
Simmered on medium-low heat for 15-20 minutes, the soup develops a balanced spicy, tangy, and savory profile. Garnishing with thinly sliced green onions adds brightness, and seasoning with salt adjusts final taste. It is traditionally served alongside a bowl of rice and various Korean side dishes to complement the robust soup.
This soup illustrates a straightforward method to use aged kimchi and canned tuna to achieve a comforting Korean dish with layered flavors and textures.
Ingredients
MAIN
- 1/2 cup kimchi , at least 2 to 3 weeks old, cut into bite size pieces if not already
- 3 Tbsp water , drained from canned tuna
- 3 cups water
- 185 g tuna 6.5 ounces), chunk style, canned
SAUCE
- 1/2 Tbsp soy sauce or regular kikkoman soy sauce, Korean soup soy sauce
- 1/2 Tbsp fish sauce Korean
- 1/2 Tbsp raw sugar
- 1 Tbsp Korean chili powder
- 1/2 Tbsp kimchi juice , this liquid is from the bottom of the kimchi container
GARNISH (OPTIONAL)
- 10 g green onion (0.4 ounces), thinly sliced
- salt to taste, fine sea salt
Instructions
- Pre heat a medium pot over medium heat (about 20 seconds). Add the kimchi and tuna drained water. Stir them well until the kimchi is partly cooked (about 2 mins).
- Add the water and the sauce. Cover the pot and boil over medium high heat. When the water is rolling boil, add the tuna without stirring it too much so as to not to break up the tuna. (It presents better when the tuna isn’t flaked off too much when you serve.)
- Reduce the heat to medium low, cover the pot and boil for a further 15-20 minutes.
- Garnish with green onions and season with salt, if required. Serve with a bowl of rice, kimchi and other Korean side dishes.
Notes
- Measure carefully: 1 tablespoon equals 15 ml and 1 cup equals 250 ml for ingredient accuracy.
- Use kimchi at least 2 to 3 weeks old for optimal flavor development in the soup.
- The broth’s seasoning balances spicy, salty, and sweet elements with Korean chili powder and sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 19g | 38% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 678mg | 28% |
| Potassium | 204mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 872IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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