Kimchi kuk (Kimchi soup)

Kimchi kuk (Kimchi soup)

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

Ann Lee

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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