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Authentic Kimchi and Pork Belly Stew (Kimchi Jjigae)
Jane Crompton
If you love Korean cuisine, you probably know this kimchi and pork belly stew. This is a very popular Korean dish that you have to learn to cook!
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Soup
Cuisine
Korean
Servings
2
people
Calories
1374
kcal
Ingredients
Metric
US Customary
1x
2x
3x
250
grams
pork belly
thinly sliced
1
tablespoon
rice wine
1
medium
onion
thickly sliced
1
cup
kimchi
cut into bite-size pieces
2
tablespoons
chili paste
gochujang
2
tablespoons
chili powder
gochugaro
1
teaspoon
garlic
finely chopped
1
teaspoon
sesame oil
1
teaspoon
cooking oil
3
sprigs
green onions
300
grams
tofu
cut into cubes
1
teaspoon
salt
3
cups
anchovy stock
2
tablespoons
sesame seeds
toasted, for sprinkling
Instructions
Mix the pork slices with rice wine in a bowl and keep them aside.
Meanwhile, slice the onions and mix them nicely with kimchi, garlic, gochugaro and gochujang.
Heat oil in a wok and dunk the pork. Stir fry it for 5 to 7 minutes.
Now add the kimchi mix and mix well. Immediately add the anchovy stock/water and bring to a boil.
Lower the heat and let it simmer till the meat is cooked. Finally, add the tofu and sliced spring onions, simmer another 5 minutes.
Adjust seasoning and remove from heat. Serve topped with toasted sesame seeds and finely chopped green part of the green onions.
Nutrition
Calories:
1374
kcal
Carbohydrates:
118
g
Protein:
55
g
Fat:
78
g
Saturated Fat:
26
g
Polyunsaturated Fat:
12
g
Monounsaturated Fat:
35
g
Trans Fat:
0.01
g
Cholesterol:
90
mg
Sodium:
2794
mg
Potassium:
1022
mg
Fiber:
15
g
Sugar:
19
g
Vitamin A:
2666
IU
Vitamin C:
37
mg
Calcium:
542
mg
Iron:
14
mg
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