Kimchi Jigae (Kimchee Soup) recipe
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Ingredients
- 2 cups chopped kimchi 1 cup water 1 tablespoon brown sugar 4 cloves garlic, minced ½ pound pork belly, cut into bite-size pieces 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed ¼ cup kochujang (Korean hot sauce) 1 (12 ounce) package silken tofu 1 (3 ounce) package enoki mushrooms
Nutrition Info
- 477.1 caloriescarbohydrate: 14.9 gcholesterol: 79.8 mgfat: 35.1 gfiber: 2.1 gprotein: 26.9 gsaturatedFat: 11.5 gservingSize: -sodium: 2733.5 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Kimchi Jigae (Kimchee Soup)
Directions
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Combine kimchi, water, sugar, and garlic in a large skillet over medium-high heat. Bring to a boil. Stir in pork belly, luncheon meat, and kochujang. Add tofu and mushrooms, stir carefully so you don't break up the tofu. Reduce heat to medium-low. Cook until kimchi is softened and pork is slightly pink in the center, 20 to 30 minutes.