Food Faith Fitness · by Eric Esposito★ 4.8 (4)
Kimchi-Jjigae (Kimchi Stew)
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 22%
CARBS 4G5% OF CAL
2G FIBER0G OTHER1G TOTAL SUGAR
FAT 26G82% OF CAL
8G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming Korean stew of pork belly and kimchi simmered in a spicy broth with tofu. Cozy and savory with a slow burn of heat.
mainkoreansoupporktofu🍲 stockpotdairy freegluten free
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon vegetable oil
- 1/2 pound pork belly (thinly sliced)
- 2 cups well-fermented kimchi (chopped)
- 1 teaspoon garlic (minced)
- 1 tablespoon gochugaru (Korean red chili pepper flakes)
- 1/2 cup kimchi brine
- 2 cups water
- 1/2 teaspoon sugar
- 8 ounces firm tofu (cut into 1-inch cubes)
- 2 green onions (sliced)
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 22%
CARBS 4G5% OF CAL
2G FIBER0G OTHER1G TOTAL SUGAR
FAT 26G82% OF CAL
8G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 333mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 283mg
- Calcium
- 287mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 333MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.