Kimchi Stew (Kimchi Jigae Recipe)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fiery red stew with kimchi, pork belly, and tofu in a spiced broth. Gochujang and red pepper flakes deliver intense heat balanced by sesame oil and green onions. Traditional, warming, and deeply flavored.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon oil
- 1 onion ((thinly sliced))
- 3 cloves garlic ((sliced))
- 8 ounces pork belly or shoulder ((225g, thinly sliced))
- 1 pound kimchi ((450g, with juices, chopped))
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon Korean chili flakes
- 1 tablespoon gochujang ((Korean red pepper paste))
- 3 cups chicken stock ((700 ml, can substitute fish or beef stock))
- 8 oz. firm tofu ((225g, cut into 1/4-inch thick slices))
- 1 teaspoon sesame oil
- 1 scallion ((chopped))
At a glance
PER SERVING · TIME 40M
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
- 1159mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 637mg
- Calcium
- 303mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.