Kimchi kuk (Kimchi soup)

    50 min

    This traditional Korean soup is a must for those who love kimchi. Look for the ingredients in oriental shops or online.

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    Serves: 4 

    • 8 to 10 dried anchovies (large variety)
    • 1.5L water
    • 140g kimchi
    • 200g bean sprouts
    • 1 teaspoon crushed garlic
    • 1 teaspoon Korean red pepper powder
    • 1/2 teaspoon salt
    • 1 teaspoon dashida (Korean soup stock)
    • 4 spring onions, sliced diagonally in 5cm lengths

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Place the anchovies in a large saucepan and cover with the water. Soak for 20 minutes. Transfer to the hob and place over high heat. Bring to the boil, reduce heat to a simmer and cook for 20 minutes. Remove anchovies from water.
    2. To the saucepan add the kimchi, beansprouts, crushed garlic, red pepper powder and salt; cook for 15 minutes.
    3. Lastly, add dashida and spring onions. Simmer for another 15 minutes, then serve.

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    I have to say that this dish is delicious. It's the best with fresh steaming rice especially when you're sick!!  -  12 Jan 2010  (Review from Allrecipes SE Asia)