Kimchi Soup Chicken
There are some meals that feel like comfort from the very first spoonful, and this Kimchi Soup with Ground Chicken and Tofu is exactly that kind of recipe. It’s spicy, savory, deeply warming, and surprisingly easy to make.
If you love Korean-inspired flavors but want something approachable for a weeknight dinner, this soup delivers.
The kimchi creates a rich, tangy broth while the ground chicken adds hearty protein without making the soup feel too heavy. Soft tofu balances the heat and gives every bite a silky texture that makes this dish incredibly satisfying. Kimchi naturally brings complexity to the broth, so you get layers of flavor without needing dozens of ingredients.
Why You’ll Love This Kimchi Soup
- Spicy and comforting
- High in protein
- Budget-friendly
- Great for meal prep
- Perfect for cold nights or when you want something nourishing and flavorful
What Is Kimchi Soup?
Kimchi soup, often inspired by Korean kimchi jjigae, is a stew-like soup made with fermented kimchi simmered in broth with proteins, tofu, and aromatics. Traditional versions often use pork, but ground chicken is a lighter alternative that still gives the broth richness and depth.
The fermentation from the kimchi creates a signature tangy, umami-packed flavor that becomes even more delicious as it cooks.
Tips for the Best Flavor
Use ripe kimchi
The more fermented the kimchi, the more flavorful the soup becomes. Slightly sour kimchi is ideal.
Don’t skip the sesame oil
A small drizzle at the end adds nuttiness and ties everything together beautifully.
Simmer gently
Allowing the soup to simmer for at least 5-10 minutes helps the broth absorb all the spicy, tangy flavors from the kimchi.
Add rice on the side
Steamed rice makes this meal extra comforting and helps balance the spice.
Storage and Reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until hot.
I also like to add more chicken broth to it and reheat on the stove since after refrigerate, it will absorb a lot of liquid. You can also add a little bit of Gochujang when reheating to add a little more flavor.
Kimchi Soup Chicken
4
servings10
minutes25
minutesIngredients
1 lb ground chicken
6 cloves minced garlic
salt & pepper
2 tbsp Gochujang chili paste
2 tsp gochugaru (Korean chili powder)
680g Kimchi
2 1/2 cup chicken bone broth or chicken broth
1 lb tofu
7-8 scallion stalks
1 tsp sesame oil
1 tbsp olive oil for cooking
Directions
- Prepare ingredients by peel and minced garlic, chop scallions and cut tofu into cubes.
- Add olive oil into a pan. Once hot, add ground chicken and season with salt & black pepper.
- Stir fry for a few minutes and add in minced garlic followed by Gochujang and gochugaru. (omit gochugaru if you don’t have it or use regular chili powder instead)
- Once chicken is almost done, add in kimchi plus juice and chicken bone broth.
- Let everything simmer for about 5 minutes or until chicken is cooked.
- Add tofu and chopped scallions at then end and simmer for another 5 minutes.
- Add sesame oil and mix well. Taste and adjust salt as needed.
- Serve hot with Jasmin rice on the side.
Notes
- Add less Gochujang chili paste if don’t want too spicy