Bright, Velvety and Full of Goodness - A Taste of Korea in Every Spoonful
If you have ever found yourself craving Korean food after watching a Korean drama, you are certainly not alone. Whether it is a bubbling hot pot shared between friends, a comforting bowl of soup on a rainy day, or a table filled with colourful side dishes, Korean food has a remarkable way of making viewers hungry.
For many people, part of the joy of watching Korean dramas is experiencing a glimpse of Korean food culture. It can inspire us to try new flavours, explore different cuisines, and bring something a little more exciting to our everyday meals.
One of the most recognisable ingredients in Korean cuisine is kimchi. This traditional fermented vegetable dish is known for its tangy flavour, gentle heat, and distinctive fermented character. Whilst some people enjoy eating kimchi straight from the jar, others may find its bold flavour a little intense at first.
That is where this soup comes in.
By combining kimchi with sweet roasted tomatoes and red peppers, the result is a rich, velvety soup that feels both comforting and familiar whilst still offering a taste of Korea. It is a simple way to add something different to your weekly meal rotation and perhaps relive some of those cosy moments from your latest Korean drama binge.
There is also plenty to appreciate from a nutritional perspective. Tomatoes are naturally rich in lycopene, a red plant pigment with antioxidant properties. Interestingly, cooking tomatoes can make lycopene easier for the body to absorb than eating raw tomatoes. ¹ ²
Red peppers contribute vibrant colour, along with vitamin C and carotenoids, whilst onions provide dietary fibre and naturally occurring prebiotics such as inulin and fructooligosaccharides (FOS), which help nourish beneficial bacteria already living in the gut. ³ ⁶
Kimchi itself provides dietary fibre, along with compounds produced during fermentation. Whilst cooking may reduce the number of live bacteria naturally present in kimchi, fermented foods can still provide organic acids, postbiotics and other fermentation-derived compounds that form part of a varied and balanced diet. ⁴ ⁵
For an extra burst of flavour and texture, reserve a spoonful of fresh kimchi and add it just before serving.
Ingredients
· 1kg fresh plum tomatoes
· 2 red peppers
· 3 tbsp olive oil
· Salt and freshly ground black pepper
· 1 medium onion, sliced
· 100-150g kimchi (plus extra for garnish)
· 150ml vegetable stock
· 4 tbsp oat cream (or crème fraîche)
· 1 tbsp black sesame seeds
· A little chopped parsley or spring onion, for garnish
· [Optional] A pinch of sugar, to balance acidity, and a little extra salt to enhance flavour
· [Optional] 1 tsp Korean gochujang (Korean chilli paste), for extra warmth and depth of flavour
Method
1. Roast the vegetables
Preheat the oven to 180°C (fan 160°C).
Halve the tomatoes and arrange them cut side up on a baking tray. Remove the cores from the peppers and cut them into large pieces. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
Roast for 25 to 30 minutes until the vegetables are soft and lightly caramelised.
2. Prepare the base
Meanwhile, heat the remaining olive oil in a large saucepan.
Add the sliced onion and cook gently for 5 to 7 minutes until softened.
Stir in the kimchi and cook for a further 2 to 3 minutes until fragrant.
3. Blend
Transfer the roasted vegetables, onion mixture, vegetable stock and oat cream to a blender.
Blend until completely smooth.
Adjust the consistency with additional stock if required.
4. Serve
Gently reheat if necessary.
Ladle into bowls and garnish with black sesame seeds, a spoonful of fresh kimchi and a drizzle of oat cream.
Whether you are looking for a simple weeknight supper, a cosy meal on a cooler evening, or simply an excuse to bring a little Korean-inspired flavour into your kitchen, this colourful soup is a delicious way to try something new.
🍳 Cook's Tip
If you are sensitive to acidic flavours, try adding a small pinch of sugar and a little extra salt before serving. The sugar helps balance the tanginess of the tomatoes and kimchi, whilst the salt enhances the overall savoury flavour and brings the ingredients together more harmoniously.
For those who enjoy a little extra warmth, try stirring in 1 teaspoon of Korean gochujang (Korean chilli paste) when cooking the onions and kimchi. It adds gentle heat, savoury depth and an extra layer of Korean-inspired flavour without overpowering the soup.
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Why We Love This Recipe
· Tomatoes provide lycopene, an antioxidant that becomes more available after cooking.¹ ² · Red peppers are naturally rich in vitamin C and colourful plant compounds known as carotenoids.⁶ · Onions contain naturally occurring prebiotic fibres such as inulin and fructooligosaccharides (FOS), which help nourish beneficial bacteria already living in the gut.³ · Kimchi contributes dietary fibre together with fermentation-derived compounds, including organic acids and postbiotics.⁴ ⁵ · Together, the vegetables in this soup provide a variety of dietary fibres and plant compounds that help support a diverse and balanced diet.⁴ |
References
1. Gärtner C, Stahl W, Sies H. Lycopene is more bioavailable from tomato paste than from fresh tomatoes. Am J Clin Nutr. 1997;66(1):116-122.
2. Porrini M, Riso P, Testolin G. Absorption of lycopene from single or daily portions of raw and processed tomato. Br J Nutr. 1998;80(4):353–361.
3. Roberfroid M. Prebiotics: the concept revisited. J Nutr. 2007;137(3 Suppl 2):830S-837S.
4. Leeuwendaal NK, Stanton C, O'Toole PW, et al. Fermented Foods, Health and the Gut Microbiome. Nutrients. 2022;14(7):1527.
5. Park I, Mannaa M. Fermented Foods as Functional Systems: Microbial Communities and Metabolites Influencing Gut Health and Systemic Outcomes. Foods. 2025;14(13):2292. doi: 10.3390/foods14132292.
6. Younes AH, Mustafa AM, El-Hadidy EM, et al. Sweet Bell Pepper: A Focus on Its Nutritional Qualities and Illness-Alleviating Characteristics. Foods. 2024. doi: 10.3390/foods14010001
