My Korean Kitchen · by Sue Pressey★ 5.0 (111)
Kimchi Jjigae Recipe - Authentic Korean Stew for Ultimate Comfort Food
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 32%
CARBS 11G10% OF CAL
3G FIBER4G SUGAR3G OTHER
FAT 37G76% OF CAL
13G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming Korean stew of tender pork belly, tangy kimchi, and soft tofu in a spiced broth. Deeply comforting and satisfying, ready in 30 minutes.
mainkoreansoupporktofu🍳 skilletdairy free
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Nutrition & ingredients
Ingredients
serves 3- 180 g skinless pork belly ((0.4 pounds), cut into bite size pieces)
- 1 Tbsp rice wine (, sweet (mirin))
- 3 sprinkles ground black pepper
- 3/4 cup aged Kimchi ((at least 2 to 3 weeks old), cut into bite size pieces if not already)
- 1/4 small brown onion ((30 g / 1 ounce), thinly sliced)
- 1/2 stalk small green onion ((5 g / 0.2 ounce), thinly sliced)
- 2 small shiitake mushrooms ((50 g / 1.4 ounces), stems removed, thinly sliced)
- 150 g firm tofu ((5.3 ounces), sliced into 1cm thickness rectangles, or other shapes you may prefer)
- 1 cup water
- 1 Tbsp Korean chili flakes ((gochugaru))
- 1 Tbsp soy sauce
- 1 tsp Korean chili paste ((gochujang))
- 1/4 tsp minced garlic
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 32%
CARBS 11G10% OF CAL
3G FIBER4G SUGAR3G OTHER
FAT 37G76% OF CAL
13G SAT24G 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
- 15m
- Cook
- 15m
- Sodium
- 608mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 324mg
- Calcium
- 370mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 608MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.