Korean Kimchi Jigeh Stew

Korean Kimchi Jigeh Stew

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"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."

Ingredients

25 m {{adjustedServings}} servings 303 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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  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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16
  1. 17 Ratings

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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...

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 ...

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 ...