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Korean Kimchi Jigeh Stew

Korean Kimchi Jigeh Stew

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
MISOHAM

MISOHAM

A favorite in the dorms, this easy to prepare soup is the spicy college counterpart to the bowl of instant noodles. It is delicious served with cooked rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 2064 mg
  • 83%

Based on a 2,000 calorie diet

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Directions

  1. In a large pot, stir together the water, kim chee, reserved kim chee brine, Spam, chili powder, salt and pepper. Cover the pot and bring to a boil over medium high heat. Simmer, for 20 minutes or until the kim chee cabbage is translucent and soft.
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Reviews

tiffani kyong
21

tiffani kyong

11/30/2007

For a more authentic flavor: I add a copule more ingredients. Use pork stew meat and cook it with a lil bit of olive oil, fresh grated ginger, chopped up garlic, jalapeno and green onion (i love garlic and jalapenos so I use a lot of it. approx 5-6 peppers and 5-6 cloves of garlic). Then I add the kimchi and kimchi brine. Also, instead of using water I use chicken broth. When it's almost done I chop up tofu and throw it in the pot. Let it boil for a couple of minutes and it's all done and delicious! (I use the medium tofu - not the soft or hard)

Kahori526
11

Kahori526

10/16/2008

I like to make Kimchi jigeh stew, but I always do in a different way. First of all, I add more vegetables, such as carrots, onions, green onions, bean sprouts, mushrooms and tofu. I usually use sliced pork meat or substitute knnyaku (Which is a Japanese vegetarian ingredient) for meat. Then, I taste the soup with Korean spicy paste (e.g. gochu jang) and miso paste. Don't forget adding minced ginger and garlic. This gives a great flavor to the soup.

Kim
10

Kim

6/6/2007

This is a great dish to be served with rice as well as other korean sides. One of my fav. dishes to make.... I was always taught a diff. recipe as all recipes differ from family to family. I suggest adding some beef bouilon or chicken... adds a great deal of flavor.... if you don't like to use spam you could use tuna or my fave. cubed pieces of pork or my mom would always find these pork things on bones...but were tiny...not sure if they were ribs or not. but very yummy! you can add any meat to your liking.... just needs to be cooked till the meat is cooked all the way through.

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