Clear and Refreshing Kimchi Guk (Kimchi Soup) with Tofu
A clear, refreshing soup made by simmering aged sour kimchi and tofu in anchovy broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A refreshing soup made quickly in under 20 minutes with aged sour kimchi and tofu. Anchovy broth combined with kimchi and mirin gives it a mild, gentle flavor that is never overly harsh. It is wonderful for breakfast on chilly days or as a hangover cure.
- Servings
- 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Kimchi5-6 leaves, 200 g
- Tofu1/2 block
- Large green onion (daepa)1/2
- Red chili pepper1
- Anchovy broth5 cups
Seasoning
- Minced garlic1 tsp
- Kimchi brine2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Salt1 tsp
- The soup tastes best when made with well-ripened or aged sour kimchi.
- Toast dried anchovies or dried shrimp in an ungreased pan until crisp, or microwave them for about 1 minute to remove any off-odors before using them.
- You can use saeujeot (salted fermented shrimp) instead of salt.
- If you like it spicy, try adding Cheongyang chili pepper (hot green chili) as well.
- If you want to add soybean sprouts, add them along with the tofu and boil.
- To suit your taste, you can also add pork or ham for a richer broth flavor.
Steps
1. The soup tastes best when made with well-ripened or aged sour kimchi.
Prepare 5-6 leaves, shake off the inner seasoning stuffing, and cut them either large or small. I cut them large into 4 pieces.
Slice the tofu large and thick, and diagonally slice the large green onion (daepa) and red chili pepper.
2. Bring 5 cups of anchovy broth to a rolling boil.
Soak dried kelp (dasima) in 6 cups of cold water for about 30 minutes, then add dried anchovies and boil.
Once it starts to boil, remove the kelp, simmer over low heat for about 10 more minutes, and strain through a sieve to collect only the clear broth.
You can also add dried shrimp together with the anchovies to make the broth.
Toast dried anchovies or dried shrimp in an ungreased pan until crisp, or microwave them for about 1 minute to remove any off-odors before using them.
3. When the water boils, add the kimchi and boil until the kimchi becomes soft and tender...
4. Add tofu, minced garlic, mirin (cooking rice wine), and kimchi brine, and bring to a boil. (Adding a little mirin makes the broth noticeably milder.)
If you want to add soybean sprouts, add them along with the tofu and boil.
5. At the end, add the red chili pepper and large green onion (daepa), and season with salt...
If you like it spicy, try adding Cheongyang chili pepper (hot green chili) as well. You can use saeujeot (salted fermented shrimp) instead of salt.
6. If you like a kick of heat, add gochugaru (Korean chili flakes) like I do and give it a quick final boil.
Ppunwife's tips
- Adding a little mirin makes the broth noticeably milder.
- The broth is light and mild, so serve it in a large bowl and drink it right up.
FAQ
What condition should the kimchi be in for the best broth flavor?
Using well-ripened or aged sour kimchi draws out a deep, refreshing flavor best.
Is there a trick to eliminating fishy odors when making anchovy broth?
Dry-roast the dried anchovies or dried shrimp in an ungreased pan or microwave them for about 1 minute to cook off unpleasant odors before simmering the broth.
Can I season the soup with something other than salt?
Seasoning with salted fermented shrimp (saeujeot) instead of salt adds savory umami richness.
When should I add soybean sprouts if I want to include them?
Add them together with the tofu and seasonings after the kimchi is fully tender, and simmer together.
