Kimchi Jigae (Kimchee Soup)

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

Step: 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.

Per Serving: 477 calories; protein 26.9g; carbohydrates 14.9g; fat 35.1g; cholesterol 79.8mg; sodium 2733.5mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into few of pieces but of being processing menu all of it , and the water based material all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.