Fermented Kimchi Soup with Pork and Napa Cabbage

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A warming Korean soup featuring tangy fermented kimchi balanced with tender pork and crisp Napa cabbage in a spicy, savory broth. This Korean-inspired soup recipe, ready in about 35 minutes, pairs kimchi, chopped with juice, pork belly, thinly sliced, Napa cabbage, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups kimchi, chopped with juice
• 8 oz pork belly, thinly sliced
• 3 cups Napa cabbage, chopped
• 3 cloves, minced garlic cloves
• 1 tbsp ginger, grated
• 1 tbsp gochugaru (Korean chili flakes)
• 2 tbsp soy sauce
• 4 cups water or broth
• 2 stalks, sliced green onions
• 1 tsp sesame oil

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Instructions

1. Step 1: Heat a large pot over medium-high heat and add 8 oz thinly sliced pork belly. Cook for 4-5 minutes until edges start to crisp and pork releases fat.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger to the pork and sauté for 1 minute until fragrant.
3. Step 3: Stir in 2 cups chopped kimchi with its juice and 1 tbsp gochugaru, cooking for 3 minutes to deepen flavors.
4. Step 4: Pour in 4 cups water or broth and bring to a boil. Reduce heat to medium and add 3 cups chopped Napa cabbage. Simmer for 10 minutes until cabbage softens.
5. Step 5: Season the soup with 2 tbsp soy sauce and 1 tsp sesame oil, then remove from heat. Garnish with 2 sliced green onions before serving hot.