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Ingredients40 m servings 477 cals
Original recipe yields 4 servings
- 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.
- Cook's Note:
- Use any kind of tofu you prefer.
Per Serving: 477 calories; 35.1 g fat; 14.9 g carbohydrates; 26.9 g protein; 80 mg cholesterol; 2733 mg sodium. Full nutrition