Korean Kimchi Jigeh Stew

Korean Kimchi Jigeh Stew

16
MISOHAM 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 303 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

16
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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...

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 ...

This was a great soup! I used 1/3 of a 16oz jar of Kimchi, 2 cups of water, 1 Tbl chili powder, a clove of crushed garlic, and cubed smoked tofu. Didn't bother adding salt or pepper.

This recipe required too much adjustment. I used all of the ingredients except salt, added Kimchi I purchased from the local Korean market with some cooked pork belly. These additions gave it a...

Really easy and quick. I add couple cloves of garlic and onions, and sometimes add instant noodles (esp. neoguri ramen) at the end :) I also probably put about 4 cups of kimchi.. the more the be...

I just finished making this and I rated it with 4 stars instead of 5 only because I went with the previous reviewer and added broth instead of water so I don't know how it would taste with water...

Thin pork chops work really well. Also, my mom used to use cut up hot dogs when we were little. Try adding a touch of sugar too, taste better with a little sweetness. Always a family favorite...

It is best to use pork in this recipe. The pork shoulder is a good choice of meat. Another choice, would be to use spam and smoked sausages. The key is to use great tasting overly fermented k...