Chicken Kimchi Soup
This Chicken Kimchi Soup is bold, spicy, and comforting—perfect for chilly nights. Made with drumsticks, kimchi, and gochujang for rich Korean flavor in every bite.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Simmering, Roasting
- Cuisine: Korean
Ingredients
Anchovy Stock
½ cup dried anchovies
1 piece kombu (10g; approx. 4 x 4 inches)
8 cups water
Kimchi Soup
1½ pounds chicken drumsticks (6–8 pieces)
2 tablespoons gochujang (Korean red chili paste)
1 tablespoon gochugaru (Korean chili flakes)
1 tablespoon sugar
2 teaspoons soy sauce
3 cups kimchi (cut into 1–2-inch pieces)
½ cup kimchi brine
1 medium onion, sliced
For Serving
Sliced scallions
Instructions
Prepare Stock: In a large soup pot, combine dried anchovies, kombu, and 8 cups water. Bring to a boil, then reduce to a low simmer. Cover and let simmer for 15 minutes.
Roast Chicken: Meanwhile, preheat oven to 450°F and position rack in the upper-middle slot. Brush oil on drumsticks and arrange on a roasting pan. Roast for 10 minutes per side, until browned. Alternatively, air fry at the highest temperature for 15 minutes.
Remove Stock Solids: Discard kombu and anchovies from the pot.
Simmer Chicken in Broth: Add roasted chicken, gochujang, gochugaru, sugar, and soy sauce to the broth. Simmer over low heat for 10 minutes.
Add Kimchi: Add kimchi, kimchi brine, and sliced onions. Simmer for an additional 10 minutes.
Serve: Ladle into bowls, garnish with sliced scallions, and enjoy hot.
Notes
Use well-fermented kimchi for the most depth of flavor.
Adjust spice level by reducing gochugaru or using mild kimchi.
For boneless options, use chicken thighs or breasts—just adjust cooking time.
Serve with steamed rice or add tofu for a heartier variation.
Make the anchovy stock ahead of time and refrigerate or freeze for future use.
Find it online: https://allrecipesmade.com/chicken-kimchi-soup/
