Easy Kimchi Jjigae
Korean kimchi stew built on rendered pork belly fat, kimchi cooked down into the broth before the tofu goes in last so it doesn't break apart from too much simmering.
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
easy
Cuisine
Korean
gluten-free
Ingredients
2 cupsaged kimchi, chopped
300gpork belly, sliced
300gfirm tofu, cubed
Instructions
1
Fry pork belly until rendered.
2
Add kimchi and cook for 5 minutes.
3
Add stock and simmer 15 minutes.
4
Add tofu, simmer 5 more minutes until heated through.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
497
Protein
18.8g
Fat
46.3g
Carbs
2.1g
Fiber
0.9g
Sodium
35mg
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