5.0 from 6 votes
Kimchi-Jjigae (Kimchi Stew)
Craving something spicy and satisfying on a cold day? Try this classic Korean recipe for Kimchi-Jjigae!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 262 kcal
Course:
Main Course
Cuisine:
Korean
Ingredients
- 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
Instructions
- Heat oil in a large pot over medium heat. Add pork belly and cook until it starts to brown.
- Add kimchi, garlic, and gochugaru to the pot. Cook for about 5 minutes until the kimchi starts to soften.
- Pour in kimchi brine and water. Stir in sugar. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add tofu to the pot and continue to simmer for another 10 minutes. Adjust seasoning with salt if necessary.
- Garnish with green onions and serve hot with steamed rice.
Cup of Yum
Nutrition Information
Calories
262kcal
(13%)
Carbohydrates
4g
(1%)
Protein
8g
(16%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
27mg
(9%)
Sodium
279mg
(12%)
Potassium
183mg
(5%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
484IU
(10%)
Vitamin C
1mg
(1%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 262
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 27mg | 9% |
| Sodium | 279mg | 12% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 484IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.