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Kimchi Jigae (Kimchee Soup)
Kimchi Jigae (Kimchee Soup)
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Warm up winter nights with comforting kimchi jigae soup made with pork belly, tofu, and spicy kochujang.
Ingredients:
  • 2 cups chopped kimchi
  • 1 cup water
  • 1 tablespoon brown sugar
  • 4 cloves garlic, minced
  • 0.5 pound pork belly, cut into bite-size pieces
  • 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
  • 0.25 cup kochujang (Korean hot sauce)
  • 1 (12 ounce) package silken tofu
  • 1 (3 ounce) package enoki mushrooms
Instructions:
  • In a large skillet over medium-high heat, mix kimchi, water, sugar, and garlic. Bring to a boil, then add pork belly, luncheon meat, and kochujang. Gently incorporate tofu and mushrooms, being careful not to break the tofu. Reduce heat to medium-low and simmer until kimchi is softened and pork is slightly pink in the center, for 20 to 30 minutes.

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