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Kimchi Jigae (Kimchee Soup)

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"Delicious kimchee soup, easy to make, and very filling! Perfect for cold weather days."
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40 m servings 477 cals
Original recipe yields 4 servings


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  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.


  • Cook's Note:
  • Use any kind of tofu you prefer.

Nutrition Facts

Per Serving: 477 calories; 35.1 g fat; 14.9 g carbohydrates; 26.9 g protein; 80 mg cholesterol; 2733 mg sodium. Full nutrition

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