Tomato Kimchi Stew
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 people
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Calories
126 kcal
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Course
Main Course, Soup
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Cuisine
Korean
Tomato Kimchi Stew
Description
Tomato Kimchi Stew features tender pork shoulder cooked with onions and well-fermented kimchi, which provides a sour and umami-rich base. The addition of canned tomato sauce introduces a subtle sweetness and acidity that balances the sharpness of the kimchi. The stew simmers in a broth made from rice starch water or plain water, combined with kimchi juice to deepen the flavor profile.
After a gentle simmer to blend the flavors and soften the pork and kimchi, soft tofu is added towards the end to warm through without breaking apart, bringing creaminess and a delicate texture contrast. A finishing touch of Korean soup soy sauce adjusts seasoning, offering saltiness and a slight depth characteristic of gukganjang. Garnished with sliced green onion, the stew presents a hearty, layered flavor experience with a mix of tender meat, soft tofu, and lively broth.
This stew is typically served hot alongside steamed rice, making it a satisfying meal especially in cooler weather or when a flavorful, warming dish is desired. The balance between the tang of kimchi and the sweetness of tomato sauce creates a unique twist on traditional kimchi stew.
Ingredients
- 1 tbsp neutral cooking oil generic cooking oil
- 1/2 lb pork shoulder or pork butt
- 1/2 onion sliced
- 2 cup kimchi diced, sour cabbage
- 1 tsp sugar
- 2 1/2 - 3 cup water rice starch water or plain water
- 1 can 8 oz tomato sauce
- 3 tbsp kimchi liquid
- 1 pkg (8 oz) tofu soft
- 1 green onion sliced
- 1 tbsp Korean soup soy sauce also known as gukganjang
Instructions
- Heat oil in a soup pot over medium hight heat. Add the pork and onion and cook for 2-3 minute until pork is no longer in pink.
- Add the kimchi and sugar; continue to cook for 2 minutes. Add the rice starch water, tomato sauce, kimchi liquid; stir well and bring to a gentle boil. Over with a lid and reduce the heat to low. Simmer the stew for 15-20 minutes.
- Add the tofu and green onion; heat through for 3-4 minutes. Season the stew with Korean soy sauce for soup according to your taste. Serve hot with rice
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 14g | 28% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 283mg | 12% |
| Potassium | 253mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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