Ingredients
1 packed cup finely chopped kimchi (8 ounces; see Tip), plus any accumulated juices
1 quart chicken stock, preferably homemade
4 large garlic cloves, thinly sliced
1 (2-inch) piece ginger, sliced
1 tablespoon gochugaru (see Tip), plus more to taste
1 tablespoon fish sauce, plus more to taste
1 tablespoon doenjang or miso (see Tip)
Salt
1 (15.5-ounce) can large white beans, such as butter, cannellini or great Northern, rinsed and drained
1 small yellow onion, halved, peeled and thinly sliced
1 loosely packed cup fresh cilantro leaves and tender stems
Directions
1
To a medium pot, add the kimchi, stock, garlic, ginger, gochugaru, fish sauce and doenjang. Set over high heat until boiling. Partially cover, reduce the heat to medium-low and gently boil, stirring occasionally, until the broth is aromatic, 8 to 10 minutes.
2
Stir in the beans and onion and continue simmering until warmed through, about 5 minutes. Taste and adjust seasonings, if needed, with salt, gochugaru and fish sauce. Before serving, discard the ginger if you don’t want to eat it and stir in the cilantro.