Kimchi Soup with Seaweed and Fresh Mochi

This kimchi soup with seaweed and fresh mochi is a great kitchen sink soup for any vegetables or protein that you need to use up. Especially if you have kimchi that's too fermented to eat plain! #kimchi #soup #pulledpork #mochi

are you afraid of spending a lot of time with one person? ie, if you hang out with them too much, you od on them, and you will never be as good of friends as you once were. because no matter how close you are, you over saturate yourself with that person. it’s why i’m afraid of living with friends (in none of my 5 living situations during college have i lived with friends). but maybe that’s just my introvert coming out? idk.

one thing i don’t ever get sick of is korean. i overate at a korean restaurant on a friday night and didn’t want it the next day, but by the next thursday, i was craving it again. i’m in love with banchan, okay? but sometimes my eyes are bigger than my stomach, and sometimes i get the costco sized jar of kimchi. and i can’t finish it all before it gets way too sour. this kimchi soup with seaweed and fresh mochi is perfect for using up that elderly kimchi, as well as pulled pork. there was a ton of pulled pork in my fridge (think the leftovers of two stuffed pressure cookers’ worth, fed to a crowd of 30, who already had enough to eat pre-pork), and i was tired of the bbq sauce + pork routine. (steph of i am a food blog, the author of this recipe, says she likes doing this when she has a ton of pulled pork on hand, too).

this kimchi soup with seaweed and fresh mochi isn’t the kind of soup that’s super smooth and creamy (those bore me anyways). there’s plenty of crunchy kimchi and green onion, chewy and crispy mochi (i used fresh mochi leftover from mochitsuki. it keeps really well in the freezer), hearty pork, a hint of sesame from the crackly seaweed and the sesame oil. adaptions wise, i used mushrooms and bean sprouts here for a little more veg, and you could add a poached egg if you want to make this soup a little richer (or ignore it if you’re lazy like me). the soup is a little spicy, but nothing horribly so (nothing like tteokbokki, which i usually have to end up rinsing off bc i am in too much pain to finish all the sauce). just the thing for the last bit of cold before warmer weather visits.

I love using fresh mochi (pounded and steamed rice shaped into a patty) that's been pan-fried in this kimchi soup with seaweed and fresh mochi! It adds a really nice crispy, chewy element to the soup. #kimchi #soup #pulledpork #mochi

1 year ago: chimichurri and butternut squash quinoa bowls | jasmine cream puffs
2 years ago: buttermilk oatmeal raisin scones | orange-scented almond olive oil muffins
3 years ago: chocolate cake with whipped ganache and raspberries | apricot almond amaretto pound cake
4 years ago: mini brown butter, coconut and raspberry cakes | thomas keller’s chocolate chip cookies

Kimchi Soup with Seaweed and Fresh Mochi
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
This kimchi soup with seaweed and fresh mochi is hearty and a bit spicy, perfect for the last cold snap before spring.
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Korean
Keyword: egg-free, gochujang, kimchi, mochi, nut-free, pork, seaweed
Servings: 6 people
Calories: 578 kcal
  • 2 onions thinly sliced
  • 4 cups kimchi chopped into bite size pieces
  • 3-4 cups pulled pork or other protein
  • 8 cups dashi
  • 6 T mirin or to taste
  • 4 T gochujang or to taste
  • fresh mochi
  • sliced green onions poached eggs, roasted seaweed and sesame oil for serving
  1. In a large pot, heat some oil over medium heat. Cook the onions until brown and caramelized, stirring often, about 10 minutes. Stir in the kimchi and pork. Add the dashi, mirin and gochujang; bring to a gentle simmer. Turn the heat down to low and let simmer. Steph says 1 hour, but if you're short on time, 20-30 minutes is fine. Season with salt and pepper.
  2. In a small skillet, heat some oil. Add the mochi (don’t crowd it!), and cook until golden brown on one side, then flip and let crisp on the other side.
  3. To serve, scoop the soup into a bowl and top with the mochi, a slow poached egg, sliced green onions, and seaweed. Serve hot.

Recipe Notes

From I Am a Food Blog.

You can use whatever kind of broth you'd like if you don't have dashi. I've done water with dried mushrooms and a splash of fish sauce, and that works well.

more kimchi

These roasted brussels sprouts with kimchi and ginger are the perfect side if you have an otherwise plain meal. #brusselssprouts #kimchi #ginger

roasted brussels sprouts with kimchi and ginger

This kimchi cucumber naengmyeon is fresh and crunchy, with plenty of cold summer produce to offset the slightly spicy sauce.

kimchi cucumber naengmyeon

This kimchi soup with seaweed and fresh mochi is slightly spicy from the kimchi and gochujang, with plenty of hearty pork and chewy, crispy mochi. #kimchi #soup #pulledpork #mochi

30 Replies to “Kimchi Soup with Seaweed and Fresh Mochi”

  1. I love soup and so need to try this! I would gladly go overeat Korean with you every other day hehehe. I think it’s best to probably not live with friends?? That way you stay friends, rather than become “that ex-friend I lived with who ate my food.” Lol.

    1. hehe people who overeat korean together stay together (; haha yeah, somehow all the things that make them a friend get overshadowed by nitpicky things.

  2. It’s so hard to know whether it will work to live with friends. In my experience, living with my best friends made us even closer. Fully realizing that you’re also referring to food, I have to say that I am intrigued by your soup. I think I would have trouble sourcing some of the ingredients. In terms of kimchi- would you purchase a store brand (I think there would only be one option at my shop) or the homemade (a little pricey as well) kimchi at the farmer’s market? Am I overthinking it??

    1. you could get kimchi from the grocery store or the farmers market (i’ve never seen it at the farmers market but now i’m curious!). it cooks down and mellows out, so it’s less important here than say if you ate it plain with rice and seaweed. the main thing is finding one that tastes good to you. some of them are more fermented and bubbly and sour, and some are spicier, and some have different kinds of vegetables. it’s a choose your own adventure type of thing! (:

  3. I don’t think I’m the kind of person that should live with her friends. I learned that in college, my roommates told me I was two-faced because I was so much fun at school but at home, I was quiet and reserved. It’s like they wanted me to entertain them 24 hours a day, then I promptly moved out lol. I never get sick of Korean food either, it tastes like home 🙂 I would love to try your kimchi soup, the fresh mochi looks divine

    1. ooof. yeah, home is a place for me to zone out and unwind, too. and yes, korean food is so cozy and comforting to me too!

  4. This sounds so delicious, I would love to have this for dinner!

    1. thanks, caroline!

  5. Must say I never lived with a friend but spent a lot of time together with many of them and it worked. Totally my kind of soup, this one. Thank you !

    1. i think living with one is different- sometimes little things that would never come out otherwise make you tick. my friend’s housemate takes up their whole freezer with frozen meat that she doesn’t use, which you probably wouldn’t have to deal with if you didn’t live with them (;

  6. Love the sound of this soup! Those are some great flavours and I bet all those ingredients create an awesome texture!

  7. For me, living with friends was fine, but I much prefer living with just my husband. As an introvert, I enjoy my alone time a lot. Anyways, this is such an unique and flavourful soup! What a fantastic way to use up kimchi!

    1. oh sameeee. i’m more of an extrovert now (i used to refuse to go out if a friend knocked on my door and didn’t tell me ahead of time whoops), but i still need plenty of alone time too!

  8. My friend’s dog is named Mochi so I am kind opf stuck on that when I read the title. I must delve more into Korean food 🙂

    1. haha this kind of mochi is a little more chewy and socially acceptable to eat (;

  9. I agree with Marie, I did OK living with friends but I prefer living with my dude. There are a couple roommates I will never speak with again, but most are still friends to this day.
    I’m really intrigued by this soup. Sometimes I love Kimchi and other times its too fishy tasting for me but I’m down to try it! I live near some Korean restaurants so it’s my goal to get more familiar with the cuisine this summer 🙂

    1. ooh you’ll have to try the cold noodles if they have it! there’s bibim naengmyeon, which has a sweet and spicy sauce, and mul naengmyeon, which has a cold, vinegary broth. i think they’re super refreshing, but my parents aren’t into them at all (;

  10. Going on vacations with friends for x amount of days is fine, but I do love my solitude once it’s over. Too much togetherness can ruin a friendship, so I’m with you on the no living with friends front. This soup sounds wonderful and comforting. And with temps dipping into the mid 30’s again this coming Sunday, it’s still soup season to me 🙂

    1. haha yes! recharging is so necessary (and i might have stayed in bed all afternoon and night and not talked to anyone after i got back from a 36 hour trip on sunday).

  11. I wish you lived near me so you could take me to some of these restaurants and order for me 😉 I guess I’ll have to settle for just making your recipes!! Looks delicious!!

    1. haha i butcher the pronunciation all the time, so i’m probably not the best person to order at a korean restaurant 😅

  12. Yum! I always make sure to eat before reading your posts because your food looks super lit. Korean food is so delish! I’ve never seen mochi like this before but it sounds delish! Okay, I need to give this a try some day XD. Kimchi is so good! Whenever I cheat a little and eat instant ramen, I need kimchi on the side *O*.

    1. hehe lol. you might want to keep an eye out around late december if you want fresh mochi. a lot of the japanese american churches and temples make it and sell it as a fundraiser! at least in the bay area, but i’m betting they do it around here as well (;

  13. Well this is one interesting combo I would have NEVER paired up! I do like kimchi but NOT too spicy and I feel like this one might be well balanced with the pork’s fattiness!

    1. you might want to try out dongchimi! it’s not red or spicy at all, and it’s super refreshing (and completely different tasting than the normal kimchi tbh).

  14. Heather – this is just the recipe I need – we are kindred spirits here, I often have leftover pork and do get kind of tired of the bbq treatment and you only use tiny amounts for tacos. I usually have a jar of kimchi in the fridge, so next time I pressure cook way too much Pork – I’m all over this recipe! Thanks – Pinning!

    1. perfect! bbq sauce is good for one meal, and then you’re like eh, time to move on (;

  15. I actually have that issue -_- and it’s definitely the introvert in me. I can never spend too much time with anyone, I start to feel a bit suffocated and most of the time people really don’t get it – I need my space and that it’s nothing personal. I actually had a room mate at one point a few years back and I had to kick them out within 2 months max. I’m terrible lol! So I totally get you. Now this awesome food? I definitely can never get sick of! 🙂

    1. HAHAH same. tbh i was supposed to hang out with friends today but then decided i didn’t want to, and am out by myself rn lol.

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