The simplest method for making sliced beef is using bottom round roast. There is minimal effort required for a lot of flavor. Although it sounds terrible, the vinegar really improves it. It’s a simple main meal for working parents!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups chopped kimchi
- 1 cup water
- 1 tablespoon brown sugar
- 4 cloves garlic, minced
- ½ pound pork belly, cut into bite-size pieces
- 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed (Optional)
- ¼ cup kochujang (Korean hot sauce) (Optional)
- 1 (12 ounce) package silken tofu
- 1 (3 ounce) package enoki mushrooms
Instructions
- 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.
- Use any kind of tofu you prefer.
Nutrition Facts
| Calories | 477 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 12 g |
| Sodium | 2734 mg |
| Sugars | 5 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!
Omitted: Brown sugar; Replaced: Pork belly with pork stew cut; Added: 3 c water
I added more water so it would be more soupy as well as some red crushed pepper. I tried this at a Korean restaurant once and just HAD to eat it
Delicious soup! I added one more cup of water, as it didn’t seem like enough liquid. Turned out great!