As the authentic Kimchi is available form a Korean grocery store in the area where I live, I am using Kimchi for a variety of dishes. This spicy soup is a great dish to warm up on a cold day. Adding rice noodles or Harusame noodles, it can be enjoyed as a noodle soup. This recipe is spicy enough for my family, but you may wish to add more Chill Oil or Toban Djan.


4 Servings


Bean Sprouts 1 bag
Kimchi 1/2 cup
Sesame Oil 1 tablespoon
Asian Chicken Bouillon Powder 1 tablespoon
Water 3 cups
Toban Djan (Chili Bean Sauce) 1 to 2 teaseoons
Soy Sauce 2 teaspoons
Momen Tofu (Medium Firm Type) 1 *cut into small cubes
Spring Onion 1 to 2 *finely chipped
Rā-yu (Chilli Oil)

  1. Heat Sesame Oil in a large sauce pan, cook Bean Sprouts and Kimchi for a few minutes. Add Water and Asian Chicken Stock Powder, bring to boil.
  2. Season with Toban Djan and Soy Sauce to suit your taste, add Tofu.
  3. Drizzle some Rā-yu (Chili Oil) and sprinkle some chopped Spring Onion to serve.