Easy Korean Army Soup

Instructions

1. 1

   Make the seasoning paste

   In a small bowl, mix the gochujang, gochugaru, soy sauce, garlic, sugar, sesame oil, and black pepper.

2. 2

   Layer the pot

   In a medium pot, add the cabbage, onion, kimchi, kimchi juice, Spam, sausage, baked beans, and rice cakes if using. If you want a little brighter kimchi texture, save a few spoonfuls of kimchi to add at the end.

3. 3

   Add broth and paste

   Pour in the broth. Add the seasoning paste and gently stir so it dissolves into the liquid.

4. 4

   Simmer

   Bring to a boil, then lower to a steady simmer. Cook for 12–15 minutes, until the cabbage softens, the kimchi mellows into the broth, the liquid turns red and glossy, and the rice cakes are tender.

5. 5

   Add the reserved kimchi

   If you saved some kimchi, stir it in during the last 3–5 minutes of cooking.

6. 6

   Taste and adjust

   Taste the broth. Add a little more soy sauce if it needs salt, a splash of kimchi juice if it tastes flat, or a pinch of sugar if it tastes too sharp.

7. 7

   Serve

   Top with sliced scallions and serve hot with white rice.