Korean · Dinner
Kimchi Stew
Pork belly simmered in a fermented kimchi broth with gochugaru, doenjang, and garlic, producing a tangy, deeply savoury Korean stew. Tofu and scallions round out the pot, which bubbles at the table. Served bubbling hot straight from an earthenware pot alongside steamed rice.
$5
10 minsPrep
28 minsCook
38 minsTotal
EasyLevel
Nutrition per serving
548Calories
27.5gProtein
39.6gFat
16.2gCarbs
6.9gSugar
3.4gFiber
1618mgSodium
108mgChol
13.8gSat Fat
700mgPotassium
140mgCalcium
3.1mgIron
1mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
low-carb
spice-route
all-time-classics
Instructions
1
Prep
Slice the pork belly thin, chop the kimchi, mince the garlic, cube the tofu, slice the onion and scallion.
2
Sauté
Heat sesame oil in a small pot over medium heat and sauté pork belly and onion for 3 minutes until pork edges turn golden and fat renders.
3
Bloom
Stir in kimchi, gochugaru, doenjang, and garlic, cooking over medium heat for 2 minutes until the raw smell fades and paste coats the pork.
4
Simmer
Pour in stock and water, bring to boil over high heat, then reduce to medium-low and simmer uncovered for 18 minutes until broth turns cloudy-red and pork is tender. Add tofu and sugar, simmer for 5 minutes until heated through. Scatter scallion over the stew and serve bubbling hot in its pot alongside steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g pork belly
- 1 1/2 cup300g kimchi
- 2 tbsp2 tbsp gochugaru
- 2 tbsp2 tbsp doenjang
- 4 cloves4 cloves garlic
- 1 cup240ml chicken stock
- 1 cup240ml water
- 1 cup100g, a quarter of a 14oz block tofu
- 22 scallion
- 11 onion
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp sugar
