My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (4)
Kimchi Jjim (Braised Kimchi)
NUTRITION · PER SERVING70M COOK
CAL 16%·PRO 51%
CARBS 16G20% OF CAL
4G FIBER0G ADDED0G INTRINSIC4G OTHER8G TOTAL SUGAR
FAT 17G47% OF CAL
6G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced pork butt braised with kimchi in a spiced, savory broth until meltingly tender. Served over rice, this simple Korean comfort dish is flavorful and satisfying.
mainkoreanporkdairy free
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 800 g kimchi
- 500 g pork butt ((scotch fillet), sliced to medium thickness (1 cm-1.5 cm / 0.5 inches) and length (6 cm-7 cm / 2 inches))
- 2 Tbsp rice wine ((mirin))
- A few cracks ground black pepper
- 1 cup rice water
- 1/2 onion ((60g / 2 ounces), thinly sliced)
- 30 g green onion ((1 ounce), thinly sliced)
- 1-2 green chilies ((optional), thinly sliced)
- 1 Tbsp gochugaru
- 1 Tbsp soy sauce
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 1/2 Tbsp doenjang ((Korean soybean paste))
- 1/2 Tbsp sugar
At a glance
PER SERVING · TIME 70M
CAL 16%·PRO 51%
CARBS 16G20% OF CAL
4G FIBER0G ADDED0G INTRINSIC4G OTHER8G TOTAL SUGAR
FAT 17G47% OF CAL
6G SAT11G 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
- 1h
- Sodium
- 1500mg
- Total sugar
- 8g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 792mg
- Calcium
- 105mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1500MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.