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Kale Gochujang Soup Veggiekins Blog

Korean Kale and White Bean Soup (vegan, gluten free)

  • Author: Remy Park


This funky and spicy Korean White Bean and Kale Soup is flavored with gochujang and uses dashi instead of vegetable broth.


Units Scale
  • 1 bunch of lacinato kale (roughly 810 stems of kale)
  • 1 15oz can of butter beans (you can also use cannelini or navy)
  • neutral oil
  • 2 medium carrots
  • 1 stalk celery
  • 1 small white onion
  • 5 cloves garlic
  • 2 bay leaves
  • 1/4 tsp smoked paprika
  • 1 teaspoon salt
  • 15 oz double concentrated tomato paste/purée
  • 5 cups vegetable dashi
  • 2 tbsp gochujang, korean red pepper paste
  • black pepper, to finish


  • 2/3 cup rice cakes


Prepare your vegetables

  1. Start by washing and drying your lacinato kale. Slice kale into bite sized pieces and set aside.
  2. Drain and rinse your butter beans until all of the foam disappears. Set aside.
  3. Peel your carrots, then finely dice into bite sized pieces. Repeat with celery, onion and garlic, finely dicing.

Get the aromatics working

  1. In a large pot, heat neutral oil and sauté carrots and celery for 2-3 minutes. Next add onion and cook for another 2 minutes.
  2. Add garlic, bay leaves, smoked paprika and salt to the pot and cook for 1 minute.
  3. Finally, add your tomato paste and give it a quick sauté to try and coat all of the ingredients in the pot.

Complete your soup!

  1. Add dashi to the pot, bring the soup to a boil, toss in kale and beans and lower the heat to a simmer. Cover with the lid and cook for about 10 minutes. If using rice cakes, add at this stage, and let simmer for another 10 minutes, or until fork tender.
  2. Discard the bay leaf, and add gochujang to the soup, adjusting to taste. Finish with black pepper.