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Why This Recipe Is A Must Try
This soup is packed with bold, tangy flavors that warm you from the inside out. It’s a great way to enjoy the health benefits of fermented kimchi while savoring a comforting, spicy broth. Perfect for cold days or when you want something satisfying and nourishing.
Pro Kitchen Tips
- Use well-fermented kimchi for a richer, deeper flavor.
- Adjust the spice level by adding more or less gochugaru (Korean chili flakes) or fresh chili peppers.
- Let the soup simmer gently to allow the flavors to meld without overcooking the vegetables.
- Adjust the spice level by adding more or less gochugaru (Korean chili flakes) or fresh chili peppers.
- Let the soup simmer gently to allow the flavors to meld without overcooking the vegetables.
Directions
Combin the water, kimchi, the reserved kimchi brine, diced Spam, chili powder, salt, and pepper in a large pot. Place the pot over medium-high heat and bring everything to a boil. Once it’s boiling, lower the heat and let it simmer gently for about 20 minutes, or until the kimchi cabbage becomes soft and translucent. Stir occasionally to make sure the flavors meld together nicely. When the soup is ready, give it a taste and adjust the seasoning if needed before serving.
Serving Tips
Serve hot with steamed rice on the side to balance the spicy broth. Add a boiled egg or tofu for extra protein. A side of pickled vegetables or Korean pancakes pairs beautifully for a complete meal.
How To Keep It Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will develop even more overnight. Reheat gently on the stove or in the microwave, adding a splash of water if the soup has thickened.
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