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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

Kimchi Soup with Seaweed and Fresh Mochi

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
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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 tablespoons mirin or to taste
  • 4 tablespoons 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.