Korean · Dinner
Spicy Sausage and Kimchi Stew
Pork sausage simmers with fermented kimchi, gochujang and doenjang in pork bone broth until the cabbage softens and the broth turns deep red and tangy. Tofu and scallion round out the pot, ladled over rice for a fiery, funky, warming one-bowl meal built on slow fermentation and layered chili heat.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
628Calories
33.8gProtein
36.2gFat
42.1gCarbs
9.8gSugar
3.9gFiber
1987mgSodium
103mgChol
12.4gSat Fat
820mgPotassium
140mgCalcium
3.6mgIron
1.1mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
spice-route
all-time-classics
Instructions
1
Prep
Slice the pork sausage into rounds, roughly chop the kimchi and garlic, keeping all the kimchi juice.
2
Simmer
Over medium heat, stir gochujang, doenjang, gochugaru and garlic for 30 seconds until sharp-smelling, then add kimchi with juice, broth and water. Bring to a boil, reduce to medium, and simmer 8 minutes until kimchi softens and broth turns deep red.
3
Simmer
Add the pork sausage and simmer over medium heat 8 minutes until cooked through with no pink at the center.
4
Finish
Add tofu slices and scallion pieces, simmer over medium-low heat 2 minutes until heated through. Stir in sesame oil off the heat. Ladle into a bowl and serve with rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork sausage
- 2 cup300g kimchi
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp doenjang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 1 cup240ml pork bone broth
- 1 cup240ml water
- 5 oz140g soft tofu
- 22 scallion
- 2 tsp2 tsp sesame oil
- 1 1/2 cup270g cooked short-grain white rice, to serve
