Kimchi-guk is a traditional Korean one-pot soup built on fermented kimchi, pork shoulder, and silky tofu that cooks together in 40 minutes. The tangy, spicy broth develops depth from the kimchi's fermentation and gochugaru paste, making it a complete weeknight meal served with rice.
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Combine the kimchi, hot pepper paste, kimchi juice, pork, and sugar in a heavy bottomed pot.
Add water and bring to a boil over high heat and cook for 30 minutes.
Add tofu and lower the heat to medium low. Cook for another 10 minutes.
Add green onion and remove from the heat.
Serve hot with rice and a few more side dishes if desired.
Refrigerate in an airtight container for up to 3 days; reheat gently over medium-low heat on the stovetop. Do not freeze, as tofu texture degrades.
Yes. Pork belly works well and adds more fat for richness. Use the same weight and cut into bite-sized pieces; cooking time remains 30 minutes.
Less fermented kimchi will taste milder. Increase hot pepper paste by ½ to 1 tablespoon to boost the spicy, tangy flavor profile.
Refrigerate in an airtight container for up to 3 days. The tofu texture softens when frozen; reheat gently on stovetop over medium-low heat without freezing.
After 30 minutes of boiling, the pork shoulder should be fork-tender and pull apart easily. If still firm, simmer an additional 5–10 minutes.
No. Pork is a core ingredient. For a vegetarian version, omit pork, increase tofu to 2 packages, and reduce boiling time to 15 minutes before adding tofu.
