A 30 minute hearty Korean soup made with cabbage, kimchi and chicken. Super fragrant and packed full of spice and flavor. Gluten Free and Dairy Free.
Kimchiiiiiiiiii. Love it or hate, or maybe haven’t tried it yet?! I personally have recently become obsessed. I mean obsessed might be an understatement. For a long time any time I went to Wegman’s (my all time favorite grocery store), I would pick up a jar of kimchi, come home and eat half the jar.
I would actually want to eat the entire jar, but thought maybe 16 ounces of fermented cabbage was not the best in one sitting.
It was a struggle though to tear myself away. Not even kidding. And then I discovered something else magical.
The reserved kimchi liquid from the jar. Let’s call this liquid gold. This stuff is just that good. It makes the perfect flavoring agent for pretty much everything. It’s perfect in a Asian style spicy aioli, and it’s even better when added to this Korean soup.
Now, the Korean soup title of this recipe really comes from the soup being inspired by Korean style cuisine. I by no means am claiming that this is an authentic Korean soup — more like my version of what a Korean soup should be.
We’ve got the kimchi, sliced cabbage, shredded chicken, chicken broth, kimchi liquid (a must), and a few other small ingredients including fish sauce, chili garlic sauce, bean sprouts, cilantro and lime juice.
I’ve made this Korean soup recipe a couple times now and it hits the spot every time. There’s just this serious depth of flavor which I attribute to that magical kimchi liquid. It’s rich and fragrant and strong. It’s everything you want in a soup and more.
If you’re a soup person and you love Asian flavors then this is definitely for you.
This last time I needed this Korean soup though. And best of all you only need 30 minutes from start to finish.
Quick hearty dinner soup in no time. For the additional garnishes I always love to add cilantro, bean sprouts, and lime juice. I need that extra crunch and dose of tart zestyness with a bit of fresh herbs. Totally optional though.
One thing I must add is that you have to pick out the right kimchi! I have tried a few different types of kimchi and let me tell you this – not all kimchi was created in equal. Some are truly significantly better than ours, so shop around and find out which ones you love best.
And once you do find that favorite kimchi, good luck keeping yourself away. Just give me a pair of chopsticks and a jar of kimchi and I’m happy.
Any one else out there just like me? Kimchi lovers come forward! Tell me I’m not alone!
- 1 tablespoon olive oil
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- 1/2 napa cabbage thinly sliced
- 6 cups chicken broth
- 1/2-1 cup kimchi liquid
- 1/2 - 1 cup chopped kimchi
- 1-2 cups shredded cooked chicken thighs
- salt to taste
- 2 - 3 tablespoons fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon chili garlic sauce add 1 teaspoon for less spicy version
- 1 lime cut in wedges, as a garnish
- handful bean sprouts as a garnish (optional)
- handful cilantro chopped as a garnish (optional)
Heat oil in a pot over medium heat. Add ginger and garlic. Cook until fragrant 1-2 minutes.
To the pot add cabbage. Cook for a few minutes.
Add broth, and kimchi liquid. Bring to a boil, reduce heat and simmer for a few minutes.
Add kimchi, add shredded chicken. Cook for a few minutes.
Add fish sauce, sesame oil and chili garlic sauce.
Serve garnished lime juice, bean sprouts and cilantro (optional).