Chili Pepper Madness · by Mike Hultquist★ 5.0 (4)
Kimchi Jjigae Recipe (Korean Kimchi Stew)
NUTRITION · PER SERVING50M COOK
CAL 33%·PRO 100%
CARBS 9G5% OF CAL
2G FIBER4G OTHER3G TOTAL SUGAR
FAT 19G26% OF CAL
6G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy Korean kimchi stew with pork belly and tofu in a rich, fermented broth. Bold and warming, perfect for those who love heat and deep flavors.
mainkoreansoupporktofu🍲 stockpotdairy free
View the full recipe on Chili Pepper Madness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon vegetable oil (use sesame oil or a neutral oil)
- 1/2 pound skinless pork belly (cut into bite-sized pieces)
- 2 cups Kimchi (I’m using Napa Cabbage Kimchi, roughly chopped)
- 1 small onion (chopped)
- 6 cloves garlic (finely chopped)
- 1 tablespoon gochujang
- 1 tablespoon gochugaru
- 4 cups dashi (or use water or vegetable stock)
- 1 tablespoon soy sauce
- 7-8 ounces firm tofu (cubed)
- 3-4 scallions (chopped)
- Fish sauce (to taste (1-2 teaspoons) - optional)
- Salt to taste
At a glance
PER SERVING · TIME 50M
CAL 33%·PRO 100%
CARBS 9G5% OF CAL
2G FIBER4G OTHER3G TOTAL SUGAR
FAT 19G26% OF CAL
6G SAT13G 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
- 40m
- Sodium
- 3083mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 128mg
- Calcium
- 911mg
- Iron
- 14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 3083MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.