Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Note:

Use any kind of tofu you prefer.

Nutrition Facts

477 calories; protein 26.9g; carbohydrates 14.9g; fat 35.1g; cholesterol 79.8mg; sodium 2733.5mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 4 stars
06/17/2020
Omitted: Brown sugar; Replaced: Pork belly with pork stew cut; Added: 3 c water Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/18/2018
Delicious soup! I added one more cup of water as it didn t seem like enough liquid. Turned out great! Read More
Rating: 4 stars
06/17/2020
Omitted: Brown sugar; Replaced: Pork belly with pork stew cut; Added: 3 c water Read More
Rating: 5 stars
03/04/2019
I added more water so it would be more soupy as well as some red crushed pepper. I tried this at a Korean restaurant once and just HAD to eat it Read More
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