Korean · Dinner
Kimchi Stew (Keto)
A Korean stew of pork belly simmered with fermented kimchi, tofu, and gochujang in a savoury pork-based broth. Kimchi, garlic, and gochugaru build deep sour-spicy flavour. Rice is omitted to keep the dish low-carb, and it is ladled hot into a bowl with scallion.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
612Calories
30.6gProtein
47.3gFat
13.9gCarbs
5.8gSugar
4.1gFiber
1780mgSodium
124mgChol
16.9gSat Fat
680mgPotassium
180mgCalcium
2.9mgIron
1.1mcgVitamin B12
14mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Slice pork belly thin, chop kimchi into bite-sized pieces, cube tofu, and mince garlic; have all ingredients ready before heating.
2
Sear
Heat sesame oil in a small pot over medium-high heat and sear pork belly 3–4 minutes until edges brown and fat renders.
3
Saute
Add onion and garlic to the pot; saute over medium heat 2 minutes until onion softens and turns translucent.
4
Bloom
Stir gochujang and gochugaru into the pork fat and cook 1 minute over medium heat until the paste smells toasted.
5
Simmer
Add kimchi, 2 tbsp kimchi juice, chicken stock, and soy sauce; bring to a boil, then reduce to medium-low and simmer 15 minutes.
6
Simmer
Add tofu cubes and simmer 5 minutes over medium-low heat until heated through and broth thickens slightly.
7
Plate
Ladle stew into a bowl and scatter sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork belly
- 2 cup300g kimchi
- 5.2 oz150g tofu
- 1 cup240ml chicken stock
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 11 onion
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
