This Chicken Kimchi Soup is one of my favorite comfort meals. Traditionally, kimchi soup does not have chicken, but I love adding some to make it a more substantial meal. This recipe is easy to make and ready in only 45 minutes.
Can't get enough of Kimchi? Try my Watermelon Rind Kimchi next!
๐ฅ About This Recipe
Chicken drumsticks are one of the cheapest cuts of meat so I have been incorporating them into more and more dishes as I can. Recently I had a craving for kimchi soup so I made this version with chicken drumsticks.
One step you cannot forget is to roast the drumsticks. This will make the skin much more flavorful. You can also air-fry them for faster results. Don't worry if the skin doesn't get crispy; we will be cooking it in the soup so it does not matter anyway. Just try to get a nice color on them. Broil them if you have to.
๐ง Ingredients
- Chicken: I am using drumsticks, but you can use any type of bone-in chicken, like thighs, wings, or legs.
- Kimchi (plus brine): The secret to a good kimchi soup is using well-fermented (old and sour) kimchi. You will also need at least ยฝ cup of the brine. Some store-bought brands don't have as much brine, so keep that in mind when you're purchasing them.
- Anchovy stock: For the homemade anchovy stock, you will need dried anchovies and kombu (dried kelp). One important thing is to not wash the white stuff off the kombu. I see a lot of recipes recommending this, but then you are getting rid of a lot of flavor. The white stuff has natural glutamates which give the soup umami.
- Seasonings: Light soy sauce, gochujang, gochugaru, and a little bit of sugar to balance the sourness of the kimchi.
- Onion: Slice it thinly so it cooks quickly.
- Scallions: This is optional. I just like adding the green parts to give some color to the soup.
๐ช Instructions
STEP 1: Combine the anchovies, kombu, and water in a large soup pot. Bring to a boil then reduce the heat to the lowest setting. Cover and let it simmer for 15 minutes. Meanwhile, you can roast the chicken drumsticks.
STEP 2: Preheat your oven to 450ยฐF and set the rack on the upper-middle position. Brush some oil on the chicken and arrange them on a roasting pan with some space between each one. Bake for 10 minutes on each side until the skin gets some color.
Alternatively, air fry them at the highest temperature for 15 minutes.
STEP 3: Remove the anchovies and kombu from the pot. Add the chicken drumsticks, gochujang, gochugaru, sugar, and soy sauce. Bring the mixture to a simmer, then cook on low heat for 10 minutes.
STEP 4: Add the kimchi, kimchi brine, and onions, and simmer for another 10 minutes. Serve with thinly sliced scallions, and enjoy!
The soup will stay fresh in the fridge for about five days.
๐ Recipe
Chicken Kimchi Soup
Ingredients
Anchovy Stock
- ยฝ cup dried anchovies
- 1 piece kombu (10ย g; 4 x 4 inches)
- 8 cups water
Kimchi Soup
For Serving
- scallions (sliced)
Instructions
- Preheat your oven to 450ยฐF and set the rack on the upper-middle position.
- Combine the anchovies, kombu, and water in a large soup pot. Bring to a boil then reduce the heat to the lowest setting. Cover and let it simmer for 15 minutes.
- Brush some oil on the chicken and arrange them on a roasting pan with some space between each one. Bake for 10 minutes on each side until the skin gets some color. Alternatively, air fry them at the highest temperature for 15 minutes.
- Remove the anchovies and kombu from the pot. Add the chicken, gochujang, gochugaru, sugar, and soy sauce. Bring it to a simmer, then let it cook on low heat for 10 minutes.
- Add the kimchi, kimchi brine, and onions, and simmer for another 10 minutes. Serve with scallions and enjoy!
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