Description
A bold, comforting Korean soup featuring a spicy, tangy kimchi broth and plump pork dumplings. Ready in about 30 minutes, this soul-soothing meal is perfect for chilly nights or whenever you crave a cozy, flavor-packed bowl.
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
Instructions
- Prep all ingredients: Chop kimchi, mince garlic and ginger, slice scallions, and chop any optional veggies. Keep dumplings frozen until ready to use.
- Heat sesame oil in a large soup pot over medium heat. Add garlic and ginger; sauté for 30 seconds until fragrant. Add chopped kimchi and cook for 2 minutes, stirring.
- Stir in gochujang and gochugaru. Cook for 1 minute to bloom the flavors.
- Pour in broth, water, soy sauce, and kimchi juice. Bring to a gentle boil, then reduce to a simmer. Add optional cabbage or mushrooms now. Simmer for 10 minutes.
- Add frozen dumplings directly to the simmering soup. Gently stir and cook uncovered for 7-8 minutes, until dumplings float and are cooked through.
- If using tofu, gently add cubes and warm through for 2-3 minutes. Taste broth and adjust seasoning as needed.
- Turn off heat. Ladle soup into bowls, ensuring each serving has dumplings and veggies. Garnish with scallions, sesame seeds, and cilantro or parsley if desired.
Notes
For less spice, use less gochugaru and taste as you go. Frozen dumplings work best straight from the freezer. Add veggies in the last 5 minutes for more crunch. Store leftovers in the fridge for up to 3 days; soup gets even more flavorful overnight. For gluten-free, use tamari and gluten-free dumplings. Easily adapted for vegetarian/vegan diets by using veggie broth and dumplings.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Korean
Nutrition
- Serving Size: 1 large bowl (about 2 cups soup with 3-4 dumplings)
- Calories: 340
- Sugar: 5
- Sodium: 1100
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 42
- Fiber: 3
- Protein: 18
Keywords: kimchi soup, Korean dumpling soup, spicy soup, pork dumplings, comfort food, easy Korean recipes, kimchi recipes, mandu soup, weeknight dinner, Asian soup