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Kimchi Soup with Pork Meatballs

This Kimchi Soup with Pork Meatballs is a bold, comforting dish that combines the savory, spiced kick of kimchi with tender, flavorful pork meatballs. It's the perfect bowl of warmth for chilly nights or when you're craving something soul-satisfying with a hint of spice and tang.
Print Recipe
Servings: 4
Course: Dinner, lunch, Main Course
Cuisine: Asian, Korean
Ingredients Equipment Method

Ingredients
  

Pork Meatballs
  • 1 lb Ground Pork
  • 1/4 Cup Green Onions chopped or sliced, green parts
  • 1 Tbsp Garlic minced
  • 1 Tbsp Ginger grated
  • 1 Tbsp Soy Sauce
  • 1 Egg
  • 1/4 Cup Panko
Kimchi Soup
  • 2 Tbsp Oil
  • 1 Cup Kimchi chopped
  • 1 Tbsp Garlic chopped
  • 1 Tbsp Ginger grated
  • 1 Cup Green Onions sliced, white & green parts
  • 1 Tbsp Gochujang
  • 4 Cups Chicken Broth
  • 1 Tbsp Soy Sauce
Garnishes
  • Sesame Oil preferably toasted sesame oil
  • Green Onions sliced, green parts only
  • Chili Crunch

Equipment

  • 1 Large Pot

Method
 

Make the Meatballs
  1. Combine all of the ingredients for the meatballs and gently but thoroughly combine. Scoop 1 Tbsp portions and roll into meatballs.
Make the Soup
  1. Heat your pot over medium - medium-low heat. Add 2 Tbsp oil and sauté the kimchi, green onions, garlic, ginger and gochujang for about 5 minutes.
  2. Pour in the chicken broth and soy sauce. Bring to a simmer.
  3. Add the meatballs and cook for about 15 minutes until cooked through.
  4. Add the shiitake mushrooms, tofu and bok choy. Cook until tender. Add spinach at the very end if you're using that instead.