Kimchi Jigae (Kimchee Soup) Recipe

Ingredients:

• 2 cups chopped kimchi
• 1 cup water
• 1 tablespoon brown sugar
• 4 cloves garlic, minced
• pound pork belly, cut into bite-size pieces
• 1 (12 ounce) can fully cooked luncheon meat (such as SPAM), cubed (Optional)
• cup kochujang (Korean hot sauce) (Optional)
• 1 (12 ounce) package silken tofu
• 1 (3 ounce) package enoki mushrooms

Directions:

1. In a large skillet, combine the chopped kimchi, water, brown sugar, and minced garlic over medium-high heat. Bring the mixture to a boil.
2. Once boiling, add the pork belly pieces, cubed luncheon meat (if using), and kochujang (if using). Stir everything to combine.
3. Carefully add the silken tofu and enoki mushrooms, stirring gently to avoid breaking the tofu.
4. Reduce the heat to medium-low. Let the stew simmer for 20 to 30 minutes, or until the kimchi softens and the pork belly is cooked through with a slight pink center.

Cook's Note: Feel free to use any type of tofu you prefer for this dish.

Nutrition Facts (per serving):

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Important: If you are following a medically restrictive diet, please consult your doctor or dietitian before preparing this recipe.