Kickin' kimchi soup brings the fiery, fermented flavors of Korean kimchi to your table in a fraction of the time. Thin-sliced cabbage softens in a garlicky ginger broth spiked with hot chili powder and cayenne pepper. Fifteen minutes of gentle boiling is all it takes — no 72-hour fermentation required.
Kickin’ Kimchi Soup
Kimchi is a fermented Korean dish that has a very pungent odor and spicy taste. While normal Kimchi should be fermented for more than 72 hours, this soup can be whipped up in a short amount of time. It still manages to showcase the same flavors and hotness thanks to the cayenne pepper and hot chili powder!
Serves 3–4
1 tablespoon (15 ml) olive oil
1 head cabbage, sliced into thin pieces.
3 cups (720 ml) chicken broth
1 tablespoon (15 ml) minced garlic
1 tablespoon (15 ml) grated ginger
1 teaspoon (5 ml) raw organic honey
1 teaspoon (5 ml) hot chili powder
1 teaspoon (5 ml) cayenne pepper (or more for added spice)
Salt and pepper, to taste
Sliced green onions, for garnish
- In a large stock pot, heat olive oil over medium-high heat. Add cabbage and sauté for about 3 minutes, until it starts to brown slightly.
- Add all other ingredients and bring to a boil. Boil gently for about 15 minutes, stirring often. Serve when cabbage is soft and the desired spiciness is reached.
Pro Tips
- Let the cabbage brown slightly in the pot before adding the broth — those caramelized edges are what give the soup its deep, savory backbone.
- Slice the cabbage thin so it softens in the 15-minute boil and drinks up the spicy broth like kimchi cabbage would.
- The cayenne is the heat dial — start with the teaspoon given and add more at the end as the soup reaches your preferred spiciness.
- A spoonful of raw honey rounds the chili's sharpness without making the broth sweet; don't skip it.
Frequently Asked Questions
Is this soup like real kimchi?
It captures kimchi's signature spicy, pungent flavors in soup form without the long fermentation. For a deeper fermented tang, stir in a spoonful of real kimchi at the end.
How spicy is kickin' kimchi soup?
Genuinely spicy — a teaspoon each of hot chili powder and cayenne gives it real Korean-style heat. Halve the cayenne for a gentler bowl.
How long does it keep?
Up to 4 days in the fridge. The cabbage continues to soften and the flavors deepen, much like kimchi itself.
What can I add to make it a full meal?
Shredded chicken or shrimp turns it into a hearty main. The spicy broth is a natural match for both.
Recipe Card
Ingredients
Method
- Sliced green onions, for garnish
- In a large stock pot, heat olive oil over medium-high heat.
- Add cabbage and sauté for about 3 minutes, until it starts to brown slightly.
- Add all other ingredients and bring to a boil.
- Boil gently for about 15 minutes, stirring often.
- Serve when cabbage is soft and the desired spiciness is reached.
