Korean · Dinner
Kimchi Stew (GLP-1)
A Korean stew of lean pork simmered with fermented kimchi, tofu and mushrooms in a gochujang-spiced broth. Protein-forward and vegetable-heavy with minimal added sugar and fat, delivering fibre from tofu and vegetables, served in broth without rice.
$5
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
392Calories
38.6gProtein
14.6gFat
15.8gCarbs
5.1gSugar
5.9gFiber
1489mgSodium
109mgChol
4.4gSat Fat
980mgPotassium
210mgCalcium
4.1mgIron
0.9mcgVitamin B12
22mgVitamin C
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Slice pork shoulder thinly against the grain, chop kimchi, cube tofu, slice mushrooms, and mince garlic; keep each in separate bowls.
2
Saute
Warm sesame oil in a small pot over medium heat. Saute garlic for 30 seconds until fragrant and just golden at edges.
3
Simmer
Add pork and cook over medium heat for 3–4 minutes, stirring, until the meat loses its pink colour. Stir in kimchi with juice, gochugaru, doenjang, and chicken stock; simmer gently for 12 minutes until kimchi softens and broth turns deep reddish-orange, stirring occasionally. Add mushroom slices and simmer over medium-low heat for 5 minutes until tender. Slide in tofu cubes and season with salt, simmering gently over low heat for 3 minutes until heated through without breaking apart.
4
Plate
Ladle stew into a deep bowl and scatter sliced scallion over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g pork shoulder
- 1 1/2 cup300g kimchi, with its juice
- 5.6 oz160g firm tofu
- 1 cup90g mushroom
- 2 cup480ml chicken stock, low-sodium
- 4 cloves4 cloves garlic
- 2 tsp2 tsp doenjang
- 2 tsp2 tsp gochugaru
- 1 tsp1 tsp sesame oil
- 4 tbsp4 tbsp scallion
- 1/2 tsp1/2 tsp salt
