Kimchi Jigae (Kimchee Soup)

Ingredients

• 2 cups chopped kimchi
• 1 cup water
• 1 tablespoon brown sugar
• 4 cloves garlic , minced
• 0.5 pounds pork belly , cut into bite-size pieces
• 1 can fully cooked luncheon meat , 12 ounce
• 0.25 cups kochujang , Korean hot sauce
• 1 package silken tofu , 12 ounce
• 1 package enoki mushrooms , 3 ounce

Instructions

1. 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.