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 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

  1. 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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