Collected by Jinyoung Chang 


  • 8 ounces pork, chicken, or beef*
  • 1 cup kimchi
  • 8 ounces medium or firm tofu (1/2 package)
  • 1 each green onion
  • 2 tablespoons fine ground red chili pepper (DO NOT USE THE MEXICAN CHILI POWDER BLEND)
  • 1 tablespoon coarse ground red chili pepper
  • 4 cloves fresh garlic
  • 2 cups water**

* Omit meat for vegetarian soup
** Replace water with 2 cups vegetable, beef, or pork soup stock for a richer flavor


  • Cut meat into small pieces.
  • Cut kimchi into 1/2 inch by 1 inch strips.
  • Thin slice the garlic from top to bottom
  • Cut tofu in half lengthwise, then slice into approximately 1/4 inch thick slices.
  • Cut green onion diagonally in 1/2 inch lengths


  1. Place kimchi, meat, and water in a medium pot or large stone bowl over high heat and bring to a full boil.
  2. Reduce heat to medium and cook for about 15 minutes.
  3. Skim any oil/foam from the top.
  4. Add tofu, garlic, and red chili pepper, return to full boil, and cook for about 10 minutes.
  5. Add green onion just prior to serving.