Korean Kimchi Stew (Kimchi Jjigae)
fromthissillygirlskitchen.comthissillygirlskitchen.com/korean-kimchi-stew-kimchi-jjigae
I’m not Korean (my accent is straight-up southern drawl) but I’ve fallen head-over-heels for Korean cuisine.One spoonful of bubbling Kimchi Stew at a local Korean market and I was sold faster than you can say “bless your heart.”
Ingredients
Instructions
Marination of pork belly
In a large bowl, add light soy sauce and oyster sauce to the pork belly. Season with salt and pepper.
Marinate the pork belly for 20 minutes.
Kimchi stew
Heat oil in a pot over medium heat. Add marinated pork belly and stir-fry until golden brown.
Add kimchi and cook for 2 minutes.
Add sliced onion and minced garlic, then saute until the onion is softened.
Stir in gochujang, chili powder, sugar and fish sauce. Mix well.
Pour in water and bring to a boil.
Gently add soft tofu, reduce heat to low, and cover the pot. Simmer for 5 minutes.
Garnish and serve:
Nutrition
- Calories
- 751 kcal
- Carbohydrate Content
- 12 g
- Protein Content
- 25 g
- Fat Content
- 67 g
- Saturated Fat Content
- 23 g
- Cholesterol Content
- 82 mg
- Sodium Content
- 667 mg
- Fiber Content
- 2 g
- Sugar Content
- 4 g
- Unsaturated Fat Content
- 41 g
- Serving Size
- 1 serving
