Korean · Dinner
Kimchi Stew (Low-Calorie)
Pork tenderloin simmered with kimchi, gochugaru and doenjang in a light broth thickened by vegetables, using tofu for body without heavy fat. Finished with scallion over a smaller rice portion, it delivers tangy, fermented heat while keeping calories under 400.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
390Calories
41.8gProtein
12.2gFat
25.4gCarbs
4.9gSugar
3.2gFiber
887mgSodium
110mgChol
2.9gSat Fat
920mgPotassium
98mgCalcium
3.7mgIron
1.1mcgVitamin B12
13mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Slice pork tenderloin thinly and cube tofu; chop kimchi, mince garlic, slice onion and scallion, keeping each ready.
2
Sauté
Warm 0.75 tsp sesame oil in a small saucepan over medium heat and sauté onion and garlic for 2 minutes until translucent.
3
Simmer
Add gochugaru and doenjang, stir 30 seconds, then add pork, kimchi with juice, stock and water. Bring to a boil, reduce to medium-low, simmer uncovered 15 minutes until pork cooks through and broth deepens.
4
Simmer
Stir in tofu and simmer 5 minutes over medium-low heat until heated through; taste and adjust salt as needed.
5
Plate
Ladle stew into a bowl, scatter scallion on top and serve with cooked rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork tenderloin
- 7 oz200g kimchi, with 2 tbsp juice
- 2 cup480ml chicken stock, low-sodium
- 1 cup240ml water
- 4 tsp4 tsp gochugaru
- 2 tsp2 tsp doenjang
- 4 cloves4 cloves garlic
- 11 onion
- 3.6 oz100g tofu, firm
- 22 scallion
- 1 1/2 tsp1 1/2 tsp sesame oil
- 1/2 cup100g white rice, cooked, to serve
