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Picture of Kimchi Jjigae With Spam & Tofu
asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1916 kcal 96 %
  • Fat 99 g 152 %
  • Saturated 31 g 154 %
  • Carbs 152 g 51 %
  • Fiber 27 g 110 %
  • Protein 107 g 214 %
  • Cholesterol 293 mg 98 %
  • Sodium 8305 mg 346 %
  • Calcium 1076 mg 108 %
  • Magnesium 343 mg 82 %
  • Potassium 7032 mg 150 %
  • Iron 17 mg 95 %
  • Zinc 13 mg 117 %
  • Phosphorus 1343 mg 192 %
  • Vitamin A 339 µg 38 %
  • Vitamin C 110 mg 122 %
  • Thiamin (B1) 1 mg 98 %
  • Riboflavin (B2) 1 mg 109 %
  • Niacin (B3) 30 mg 185 %
  • Vitamin B6 3 mg 208 %
  • Folate equivalent (total) 348 µg 87 %
  • Vitamin B12 2 µg 101 %
  • Vitamin D 3 µg 18 %
  • Vitamin E 10 mg 68 %
  • Vitamin K 803 µg 669 %

* 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.

Kimchi Jjigae With Spam & Tofu

Ingredients

  • 2 ounces flat fillet anchovies in olive oil
  • 8 garlic cloves, chopped
  • 5 scallions, cut into 1-inch pieces (white and green parts divided)
  • 1 onion, sliced
  • 5 slices bacon, cut into 1-inch pieces
  • 500 grams kimchi
  • 2 tablespoons gochugaru (Korean red pepper powder)
  • 2 teaspoons white wine vinegar
  • 4 cups starchy water (see Step 4 in the Directions below)
  • 4 teaspoons Korean soup soy sauce
  • 1 teaspoon granulated sugar
  • 7 ounces Spam
  • 7 ounces extra-firm tofu, sliced
  • White rice, for serving

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