Description
Chicken Kimchi Soup combines tender chicken drumsticks, spicy kimchi, and a rich anchovy stock. The tangy fermentation of kimchi adds depth, while the savory broth and heat from gochujang and gochugaru make this soup a flavorful, comforting dish.
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)
Instructions
- In a large soup pot, combine the dried anchovies, kombu, and water. Bring to a boil over high heat.
- Once the water boils, reduce the heat to the lowest setting, cover, and simmer for 15 minutes to let the flavors meld.
- Preheat your oven to 450°F (230°C). Brush the chicken drumsticks with a bit of oil and roast on a roasting pan for 10 minutes on each side, or until the skin turns golden. Alternatively, air fry at the highest temperature for about 15 minutes.
- After 15 minutes, remove the anchovies and kombu from the stock. Add the roasted chicken drumsticks, gochujang, gochugaru, sugar, and soy sauce to the pot. Bring the soup to a simmer and cook for 10 minutes.
- Add the chopped kimchi, kimchi brine, and sliced onions. Let the soup simmer for another 10 minutes to blend the flavors.
- Ladle the soup into bowls, garnish with sliced scallions, and serve hot.
Notes
- For a spicier version, increase the amount of gochujang and gochugaru, or add chili oil for extra heat.
- For a vegetarian option, replace the chicken with tofu or tempeh and use vegetable stock instead of anchovy stock.
- Add vegetables like mushrooms, zucchini, or carrots for added texture and nutrition.
- Leftovers will taste even better the next day as the flavors meld together.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Soup
- Method: Simmering, Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg
