Kimchi Jigae (Kimchee Soup)
This is a pork version of burnt ends.
Recipe Summary Kimchi Jigae (Kimchee Soup)
Delicious kimchee soup, easy to make, and very filling! Perfect for cold weather days.Ingredients | Pork Belly Burnt Ends Smoker
2 cups chopped kimchi 1 cup water 1 tablespoon brown sugar 4 cloves garlic, minced ½ pound pork belly, cut into bite-size pieces 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed (Optional) ¼ cup kochujang (Korean hot sauce) (Optional) 1 (12 ounce) package silken tofu 1 (3 ounce) package enoki mushrooms Directions
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. Use any kind of tofu you prefer. Info | Pork Belly Burnt Ends Smoker prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
TAG : Kimchi Jigae (Kimchee Soup) Soups, Stews and Chili Recipes, Soup Recipes, Pork Soup Recipes,
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