Name: Chicken Kimchi Soup Recipe
Prep time: 15 min
Cook time: PT-488063H28M15S
Total time: 1 h
Cuisine: Korean
Ingredients: ½ cup dried anchovies; 1 piece kombu (10 g; 4 x 4 inches); 8 cups water; 1 ½ pounds chicken drumsticks (6-8 drumsticks); 2 tablespoons gochujang (Korean chili paste); 1 tablespoon gochugaru (Korean chili flakes); 1 tablespoon sugar; 2 teaspoons soy sauce; 3 cups kimchi (cut into 1 to 2-inch pieces); ½ cup kimchi brine; 1 medium onion (sliced); Scallions (sliced, for garnish)

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This Chicken Kimchi Soup is a comforting and flavorful dish that combines tender chicken drumsticks, spicy kimchi, and a rich anchovy stock. The fermentation of kimchi adds a tangy depth of flavor, while the chicken soaks up all the savory goodness of the broth. Perfect for chilly nights or when you’re craving something with a kick, this soup is both hearty and full of complex flavors.

Why You’ll Love This Recipe

This Chicken Kimchi Soup is an explosion of flavors—savory, spicy, tangy, and aromatic all in one bowl. The anchovy stock adds umami depth, while the gochujang (Korean chili paste) and gochugaru (Korean chili flakes) provide heat and richness. The combination of tender chicken, kimchi, and brine makes this soup a deliciously spicy yet comforting meal. It’s also easy to make, especially with simple ingredients, and comes together quickly for a hearty, satisfying dish.

Ingredients

Anchovy Stock:

½ cup dried anchovies
1 piece kombu (10 g; 4 x 4 inches)
8 cups water

Kimchi Soup:

1 ½ pounds chicken drumsticks (6-8 drumsticks)
2 tablespoons gochujang (Korean chili paste)
1 tablespoon gochugaru (Korean chili flakes)
1 tablespoon sugar
2 teaspoons soy sauce
3 cups kimchi (cut into 1 to 2-inch pieces)
½ cup kimchi brine
1 medium onion (sliced)

For Serving:

Scallions (sliced)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Anchovy Stock:

Prepare the Stock: In a large soup pot, combine the dried anchovies, kombu, and water. Bring to a boil over high heat.
Simmer: Once the water boils, reduce the heat to the lowest setting, cover, and let it simmer for 15 minutes to allow the flavors to meld.

Prepare the Chicken:

Preheat the Oven: Set your oven to 450°F and position the rack on the upper-middle setting.
Roast the Chicken: Brush the chicken drumsticks with a bit of oil and place them on a roasting pan with some space between each drumstick. Bake for 10 minutes on each side, or until the skin starts to turn golden. Alternatively, you can air fry the drumsticks at the highest temperature for about 15 minutes.

Assemble the Soup:

Remove the Stock Ingredients: After 15 minutes, remove the anchovies and kombu from the stock pot.
Add the Chicken and Seasonings: Add the roasted chicken drumsticks, gochujang, gochugaru, sugar, and soy sauce to the pot. Bring the mixture to a simmer and let it cook on low heat for 10 minutes.
Add the Kimchi and Brine: Stir in the chopped kimchi, kimchi brine, and sliced onions. Let the soup simmer for an additional 10 minutes to allow the flavors to blend together.

Serve:

Garnish and Serve: Ladle the soup into bowls and garnish with sliced scallions for a fresh finish. Serve hot and enjoy!

Servings and Timing

Servings: This recipe makes about 4 servings.
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour

Variations

Spicier Version: If you love spice, add extra gochugaru or a dash of Korean chili flakes to the soup.
Vegetarian Option: Replace the chicken with tofu or tempeh, and use vegetable stock instead of anchovy stock for a plant-based version.
Add Vegetables: You can add other vegetables like mushrooms, zucchini, or carrots to the soup for more texture and nutrition.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup actually tastes better the next day as the flavors continue to meld.
Freezing: You can freeze the soup for up to 2 months. To reheat, let it thaw in the refrigerator overnight and reheat on the stove over medium heat.
Reheating: Reheat on the stove over medium heat, adding a little water or broth if the soup becomes too thick.

FAQs

Can I use chicken breasts instead of drumsticks?

Yes, chicken breasts can be used instead of drumsticks. However, drumsticks provide more flavor and tenderness due to the bone-in nature, so consider using bone-in chicken thighs or drumsticks for the best result.

Can I make this soup spicier?

Yes! Feel free to adjust the amount of gochujang and gochugaru to your spice preference. Adding a dash of chili oil or sliced fresh chili will also amp up the heat.

Can I use store-bought kimchi?

Absolutely! If you’re short on time, store-bought kimchi works great in this recipe. Just make sure it’s a quality kimchi with a good amount of brine.

Can I skip the anchovy stock?

If you don’t have anchovies or kombu, you can substitute the stock with regular chicken stock or vegetable broth, but the umami depth may be less rich. You can add a little extra soy sauce for depth of flavor.

Can I make this soup ahead of time?

Yes, you can make this soup a day ahead. In fact, it often tastes even better the next day once the flavors have had more time to develop. Just store it in the refrigerator and reheat when ready to serve.

Conclusion

This Chicken Kimchi Soup is the ultimate comfort food with a spicy twist. The savory broth, tender chicken, and tangy kimchi make for a deeply satisfying meal that will leave you craving more. It’s a perfect blend of bold flavors and rich textures, ideal for anyone looking for a flavorful soup that’s easy to make yet full of complexity. Enjoy a bowl of this hearty soup to warm you up and satisfy your taste buds!

Maggie

Chicken Kimchi Soup Recipe

Why You’ll Love This Recipe