Spicy Korean Kimchi Pork Dumpling Soup Recipe – Easy Comfort Meal

Name: Spicy Korean Kimchi Pork Dumpling Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Korean
Ingredients: 4 cups (about 1 quart) low-sodium chicken or vegetable broth; 1 cup water; 1 cup (about 5 oz) kimchi, chopped; 2-3 tablespoons kimchi juice (from the kimchi jar); 1-2 tablespoons gochugaru (Korean red pepper flakes), to taste; 1 tablespoon gochujang (Korean chili paste); 2 tablespoons soy sauce (or tamari for gluten-free); 1 teaspoon sesame oil; 3 cloves garlic, minced; 1-inch piece fresh ginger, minced or grated; 2 scallions, thinly sliced (half for garnish); 12-16 frozen pork dumplings (about 14 oz; mandu or any pork/chicken/veggie dumplings); 1 cup napa cabbage, chopped (optional); 1 cup mushrooms (shiitake or cremini), sliced (optional); Half block (about 7 oz) firm tofu, cubed (optional); Toasted sesame seeds, for garnish; Fresh cilantro or parsley, for garnish (optional); Extra sliced scallions, for garnish

Posted on September 25, 2025

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The first time a steamy bowl of spicy Korean kimchi pork dumpling soup hit my kitchen table, it was a cold, gray evening, and honestly, I was just looking for a way to warm up and use up leftover kimchi. Little did I know, this soup would become my favorite comfort blanket in a bowl. There’s something about the rich, aromatic broth—fiery with gochugaru, tangy from kimchi, and loaded with plump, meaty pork dumplings—that makes you want to dive right in. Every spoonful is packed with flavor and a gentle heat that sneaks up on you (in the best way possible!).

I’ve tinkered with this recipe so many times, adding extra veggies here, swapping out proteins there, and even going big on the kimchi when I really wanted that fermented punch. You know how some dishes just stick with you? This spicy Korean kimchi pork dumpling soup is definitely one of those for me. It’s perfect for chilly nights, lazy weekends, or whenever life calls for a little edible hug. Plus, if you have leftover dumplings in the freezer, the only thing standing between you and pure soup bliss is about 30 minutes (and minimal chopping—yes, please!).

Whether you’re a Korean food newbie or a kimchi devotee, this recipe brings a bold, authentic taste of Korea right into your kitchen. It’s a huge hit for anyone who loves a little spice, and honestly, I’ve watched even picky eaters ask for seconds. So, if you’re craving a soul-soothing meal that’s as fun to make as it is to eat, you’re in the right place. Grab your chopsticks and soup spoons—it’s time for spicy Korean kimchi pork dumpling soup!

Why You’ll Love This Spicy Korean Kimchi Pork Dumpling Soup

Let’s be real—there are a lot of soup recipes out there. But this spicy Korean kimchi pork dumpling soup? It’s the one I keep coming back to (and my family asks for it on repeat). After testing this recipe in my own kitchen more times than I can count, here’s why I think you’ll be obsessed:

Quick & Easy: You can throw this together in about 30 minutes, especially if you’ve got frozen dumplings on hand. Perfect for busy weeknights or when you need a meal in a hurry.
Simple Ingredients: No hard-to-find stuff—just everyday pantry staples and a quick trip to the Asian market (if you don’t already have kimchi and gochugaru in your fridge, you will soon!).
Ultimate Comfort: This soup is the definition of cozy. The spicy broth, chewy dumplings, and crunchy kimchi hit every comfort note you could want.
Crowd-Pleaser: I’ve served this to adventurous eaters and cautious friends alike—everyone raves about it, and the pot is always scraped clean.
Flavor Bomb: The combination of tangy kimchi, spicy gochugaru, and savory pork dumplings is just… wow. It wakes up your taste buds in the best way.
Customizable Heat: Love it fiery? Add extra gochugaru. Prefer it mild? Dial it back and let the kimchi do the talking.
Great for Leftovers: The soup tastes even better the next day, and you can reheat it without losing any of that punchy flavor.

What sets this recipe apart from your average dumpling soup is the way everything comes together. Blending the kimchi into the base (instead of just tossing it in at the end) infuses the whole pot with tang and umami. And cooking the dumplings right in the broth? Major flavor boost. I’ve tried dozens of versions, but this is my gold standard—easy, deeply flavorful, and always satisfying.

Honestly, this is the kind of dish you crave on a cold day, when you want something spicy, hearty, and totally comforting. It’s special enough for a cozy dinner party, but simple enough for a solo lunch. If you’re looking for a soup that’ll really stick with you—in all the best ways—give this spicy Korean kimchi pork dumpling soup a try.

What Ingredients You Will Need

This spicy Korean kimchi pork dumpling soup brings big flavors with a short, approachable ingredient list. Most items are easy to find, and honestly, you might already have a few lurking in your fridge or pantry. Here’s what you’ll need:

For the Broth:
- Chicken or vegetable broth (4 cups / 950ml) – Go with low-sodium if possible. I love homemade, but store-bought works great.
- Water (1 cup / 240ml) – To lighten up the broth a bit.
- Kimchi (1 cup / 160g, chopped) – The star of the show! The funkier and more fermented, the better. I swear by Chongga brand, but local is always great.
- Kimchi juice (from the jar, about 2-3 tbsp / 30-45ml) – Gives that extra depth and tang.
- Gochugaru (Korean red pepper flakes) (1-2 tbsp / 8-16g) – Adjust to your spice preference. Adds color and heat.
- Gochujang (Korean chili paste) (1 tbsp / 18g) – For a touch of sweetness and deeper flavor.
- Soy sauce (2 tbsp / 30ml) – For salt and umami. Low-sodium is my go-to.
- Sesame oil (1 tsp / 5ml) – Nutty richness at the end.
- Garlic (3 cloves, minced) – Because garlic makes everything better.
- Ginger (1-inch piece, minced or grated) – Adds warmth and brightness.
- Scallions (2, thinly sliced) – For garnish and a bit of bite.
For the Dumplings:
- Pork dumplings (12-16, frozen or homemade, about 400g) – I love using mandu, but any pork (or chicken/veggie) dumplings work. Trader Joe’s has a great version if you’re in a pinch.
Vegetables & Extras (Optional):
- Napa cabbage (1 cup / 70g, chopped) – Optional, but adds crunch and sweetness.
- Mushrooms (shiitake or cremini, 1 cup / 70g, sliced) – Extra umami!
- Tofu (half block / 200g, cubed) – For a protein boost or vegetarian swap.
For Garnish:
- Toasted sesame seeds – Adds crunch and a nutty finish.
- Fresh cilantro or parsley (optional) – For a herby pop.
- Extra sliced scallions – Always a good idea.

Ingredient Tips & Substitutions: If you only have mild kimchi, add a little more gochugaru for heat. Frozen dumplings save time, but homemade mandu are next-level if you want to go all out. For a gluten-free soup, use tamari instead of soy sauce and check your dumpling wrappers. This soup is very forgiving—swap in any veggies you have on hand, or use chicken dumplings if that’s what you’ve got. Trust me, it’ll still be amazing.

Equipment Needed

You don’t need fancy gadgets to pull off this spicy Korean kimchi pork dumpling soup. Here’s what I use—and a few workarounds if you’re missing something:

Large Soup Pot or Dutch Oven: Wide and deep enough to hold broth, dumplings, and veggies. I use my old enameled Dutch oven, but any sturdy pot works.
Ladle: For serving up those hearty portions. If you don’t have one, a big spoon will do.
Sharp Knife & Cutting Board: For chopping kimchi, veggies, and scallions. I’ve found ceramic knives keep their edge well, but any sharp chef’s knife is fine.
Measuring Cups & Spoons: Precise measurements are helpful when you’re starting out, but after a few tries I just eyeball it. If you’re short, a coffee mug and regular spoons can work as rough guides.
Fine Mesh Strainer (optional): If you want a super clear broth, but honestly, I skip this most days.

Budget Tip: You don’t need to splurge on anything fancy—my favorite soup pot cost less than $30 and has survived years of use. Just keep your tools sharp and your pot clean, and you’ll be set. And if you use cast iron, remember to dry it thoroughly after cleaning to avoid rust.

How to Make Spicy Korean Kimchi Pork Dumpling Soup

Prep Your Ingredients (5 minutes):
Chop 1 cup (160g) of kimchi into bite-sized pieces. Mince 3 garlic cloves and 1-inch (about 15g) of ginger. Slice 2 scallions—saving half for garnish. If using optional veggies (napa cabbage, mushrooms), chop those now. Keep dumplings frozen until ready to use (they cook best that way).
Start the Broth (3 minutes):
Heat 1 tsp (5ml) sesame oil in your soup pot over medium heat. Add the minced garlic and ginger. Sauté for 30 seconds until fragrant—don’t let it burn! Toss in the chopped kimchi and cook for another 2 minutes, stirring, until everything smells amazing and the kimchi starts to soften.
Build the Base (2 minutes):
Stir in 1 tbsp (18g) gochujang and 1-2 tbsp (8-16g) gochugaru. Cook for another minute to let the flavors bloom. Warning: Taste the gochugaru before adding the full amount—some brands are spicier than others!
Add Broth and Simmer (10 minutes):
Pour in 4 cups (950ml) chicken or veggie broth, 1 cup (240ml) water, 2 tbsp (30ml) soy sauce, and 2-3 tbsp (30-45ml) kimchi juice. Bring to a gentle boil, then reduce heat to a simmer. If using cabbage or mushrooms, add them now. Simmer for about 10 minutes to let the flavors meld.
Cook the Dumplings (7-8 minutes):
Add 12-16 frozen pork dumplings straight into the simmering soup. Gently stir so they don’t stick to the bottom. Cook uncovered for 7-8 minutes, or until the dumplings float and are cooked through. (If using homemade dumplings, check one to make sure the filling is fully cooked.)
Add Tofu and Season (2 minutes):
If using tofu, gently add cubes and warm through for 2-3 minutes. Taste the broth and adjust seasoning—add more soy sauce for salt, more gochugaru for heat, or a splash of kimchi juice for tang.
Finish and Garnish (2 minutes):
Turn off the heat. Ladle soup into bowls, making sure everyone gets plenty of dumplings and veggies. Sprinkle with sliced scallions, toasted sesame seeds, and (if you like) fresh cilantro or parsley.

Troubleshooting Tips: If your dumplings fall apart, try simmering more gently. If the soup is too spicy, add a splash of broth or a bit more tofu to mellow it out. The broth should be spicy, savory, and tangy—taste as you go!

Efficiency Hack: Get all your chopping done while the broth comes to a simmer. And don’t be afraid to use pre-chopped veggies or bagged slaw mix if you’re short on time.

Cooking Tips & Techniques

After making spicy Korean kimchi pork dumpling soup more times than I care to admit, I’ve picked up a few tricks (and learned from my kitchen mishaps along the way):

Don’t Overcrowd the Pot: Dumplings need room to float and cook evenly. If you’re doubling the recipe, use a bigger pot or cook dumplings in batches.
Simmer, Don’t Boil: A gentle simmer keeps dumplings from bursting or getting mushy. If you see a rolling boil, turn it down a notch.
Taste as You Go: Kimchi varies a ton in saltiness and spice. Before adding extra soy sauce or gochugaru, give the broth a test sip. I once ended up with a soup so spicy even I couldn’t handle it—lesson learned!
Frozen Dumplings Are Your Friend: No need to thaw them first—straight from freezer to pot is best. Homemade dumplings are wonderful, but store-bought make this soup a weeknight hero.
Add Veggies Last: If you like your cabbage or mushrooms with a bit of crunch, add them in the last 5 minutes of cooking instead of simmering the whole time.
Soup Gets Better Over Time: Leftovers taste even deeper and richer the next day. The kimchi and spices continue to meld. Just store dumplings separately if you want them to stay firm.
Multitasking Tip: While the broth simmers, wash up or prep garnishes. It makes cleanup way less of a chore.

Honestly, my first attempt at this soup was a little chaotic—too many dumplings, not enough broth, and I underestimated the heat of my gochugaru. But every batch since has been easier and tastier. Don’t sweat the small stuff. As long as the broth is flavorful and the dumplings are cooked through, you’re golden.

Variations & Adaptations

The beauty of spicy Korean kimchi pork dumpling soup is just how flexible it is. I’ve tried all sorts of twists, and here are my favorites:

Vegetarian/Vegan Version: Swap pork dumplings for veggie or tofu dumplings and use vegetable broth. Add extra mushrooms, napa cabbage, and perhaps some glass noodles for extra body. Gochujang and kimchi can be vegan—just check the labels.
Chicken or Beef Dumplings: Not a fan of pork? Use chicken or beef dumplings, or even shrimp if you want a seafood spin. The flavors still pop, and it’s a nice change of pace.
Low-Carb/Gluten-Free: Use gluten-free dumplings (or make your own with rice paper wrappers) and substitute tamari for soy sauce. For a low-carb version, add extra tofu and veggies, and reduce the number of dumplings.
Seasonal Veggies: In spring, I toss in asparagus or spinach. In fall, a handful of thinly sliced carrots and daikon add great texture and sweetness.
Extra Noodles: For a heartier meal, add cooked udon or ramen noodles in the last minute or two. My kids love this version on extra-hungry days.
Personal Favorite: Sometimes I add a soft-boiled egg on top—just halve it right before serving for that perfect, jammy yolk. It makes the soup feel extra special.

Allergen Info: If you need to avoid eggs, check your dumpling ingredients. For nut allergies, avoid any garnish with nuts or sesame if needed. The recipe is easily tailored for just about anyone—don’t be afraid to riff on it!

Serving & Storage Suggestions

Spicy Korean kimchi pork dumpling soup is best served piping hot, straight from the pot. I love ladling it into big bowls and letting everyone garnish their own—extra scallions, sesame seeds, a little more gochugaru if you dare.

Serving: Serve with a side of steamed rice, kimchi pancakes, or even a simple cucumber salad. If you want to get fancy, set out small bowls of extra kimchi and chili oil for guests to customize their heat level.
Drinks: A crisp, cold lager or a cup of hot barley tea are perfect pairings. Even a light white wine works if you want to make it a dinner party.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits (but the dumplings might get a bit softer).
Freezing: You can freeze the broth separately for up to 1 month. I don’t recommend freezing the soup with dumplings—they tend to fall apart when thawed.
Reheating: Warm soup gently on the stove over medium heat, stirring occasionally. If the broth has thickened, add a splash of water. For best results, cook fresh dumplings directly in reheated broth.

Honestly, this is one of those soups where the leftovers are almost better than the first go-round. The spice mellows and the broth gets richer. I sometimes make a double batch just for next-day lunches!

Nutritional Information & Benefits

This spicy Korean kimchi pork dumpling soup is not just comfort food—it’s packed with good-for-you ingredients, too. Here’s the lowdown:

Estimated Per Serving (based on 4 servings):
- Calories: 340
- Protein: 18g
- Fat: 10g
- Carbohydrates: 42g
- Fiber: 3g
- Sodium: 1100mg (depends a lot on your kimchi and soy sauce!)
Health Benefits: Kimchi is loaded with probiotics for gut health, plus vitamins A and C. Garlic and ginger support immunity, and the soup is high in protein thanks to pork and tofu. It’s filling, but not heavy.
Dietary Notes: Contains gluten (unless using GF dumplings/soy sauce), pork, and potentially eggs (in dumpling wrappers). Easily adapted to fit vegetarian, vegan, and gluten-free diets.
Personal Wellness Take: I find this soup to be my go-to when I’m feeling run-down or need a flavor pick-me-up. The spice and fermentation always make me feel a little more alive!

Conclusion

Spicy Korean kimchi pork dumpling soup is that rare combination of crave-worthy comfort and weeknight simplicity. It’s bold, warming, and loaded with flavor—without a ton of work or cleanup. I love this recipe because it’s flexible, forgiving, and always hits the spot.

Don’t be shy about making it your own—maybe try a different protein, toss in an egg, or double the veggies. Cooking should be fun, not fussy. I hope this soup finds a spot in your regular meal rotation, just like it has in mine.

If you make this recipe, I’d love to hear how it went! Leave a comment, snap a photo, or share your own twist. Your kitchen adventures honestly inspire me—and who knows, you might come up with the next great variation!

Here’s to cozy, spicy, slurp-worthy soup nights. Happy cooking!

Frequently Asked Questions

Can I use store-bought dumplings for this soup?

Absolutely! Frozen store-bought dumplings work great and make the recipe super quick. Use pork, chicken, or even veggie dumplings—you can’t go wrong.

What if I don’t have gochugaru or gochujang?

If you’re missing gochugaru, substitute with crushed red pepper flakes (start with less, as they’re spicier). For gochujang, try a mix of miso and sriracha for a similar kick, though the flavor won’t be quite the same.

How spicy is this soup?

It’s got a definite kick, but you control the heat! Start with less gochugaru and taste as you go. The kimchi adds tang, but the real spice comes from the chili flakes and paste.

Can I make this soup ahead of time?

Yes! The broth and veggies can be made ahead and stored in the fridge. Add and cook the dumplings fresh when you’re ready to serve for best texture.

Is this recipe gluten-free?

The base recipe uses soy sauce and standard dumplings, which usually contain gluten. For a gluten-free version, use tamari and gluten-free dumplings—easy swap and just as tasty!