Korean · Dinner
Spicy Sausage and Kimchi Stew (Low-Calorie)
Pork sausage simmers with fermented kimchi, gochujang, and light chicken stock for a smoky-sour, spicy Korean stew. Tofu and napa cabbage add bulk and texture while keeping calories moderate. Finished with scallion and sesame oil for warmth and aroma.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
380Calories
25.2gProtein
24.2gFat
15.1gCarbs
6.2gSugar
3.6gFiber
1582mgSodium
82mgChol
8.4gSat Fat
620mgPotassium
145mgCalcium
3.1mgIron
1.2mcgVitamin B12
19mgVitamin C
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Slice the sausage into rounds, chop the kimchi, cube the tofu, chop the cabbage, and mince the garlic.
2
Sauté
Heat sesame oil in a medium saucepan over medium heat and cook sausage rounds 3 minutes, turning once, until lightly browned.
3
Simmer
Add garlic, gochujang, and gochugaru; stir 30 seconds until fragrant. Add kimchi with juice, stock, and water; simmer 12 minutes until broth turns deep orange-red.
4
Plate
Stir in tofu and cabbage, simmer 5 minutes until wilted. Season with pepper, ladle into a bowl, scatter scallion on top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz420g pork sausage
- 7 oz200g kimchi
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 1 cup240ml chicken stock, low-sodium
- 1 cup240ml water
- 5.2 oz150g firm tofu
- 1 cup70g napa cabbage
- 22 scallion
- 2 tsp2 tsp sesame oil
- 1/2 tsp1/2 tsp black pepper
