Name: Kimchi Jigae (Kimchee Soup) recipe
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

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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 calories carbohydrate: 14.9 g cholesterol: 79.8 mg fat: 35.1 g fiber: 2.1 g protein: 26.9 g saturatedFat: 11.5 g servingSize: - sodium: 2733.5 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 servings

Recipe Note

Delicious kimchee soup, easy to make, and very filling! Perfect for cold weather days.

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