Kimchi Jjigae with Pork Belly (Kimchi and Pork Stew)
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Ingredients
- 300 g diced pork belly, skin removed
- 300 g kimchi, roughly chopped
- 1 onion, sliced
- 3 garlic cloves
- 1 tbsp gochugaru (korean chilli flakes)
- 1 tbsp doenjang (korean fermented soybean paste)
- 200 g firm tofu, cubed
- 2 spring onions, sliced
- 1 tbsp sesame oil
Nutrition (per serving)
- Calories
- 398 kcal
- Protein
- 22.3 g
- Carbohydrate
- 7.6 g
- of which sugars
- 4.1 g
- Fat
- 29.9 g
- of which saturates
- 8.8 g
- Fibre
- 3.2 g
- Salt
- 2.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the sesame oil in a large pot over medium-high heat and fry the pork belly for 4-5 minutes until browned and no pink remains.
- 2
Add the onion and garlic and cook for 2 minutes until softened.
- 3
Stir in the gochugaru and doenjang, then add the kimchi and fry for 2 minutes.
- 4
Pour in 500ml water, bring to the boil, then reduce the heat and simmer for 15 minutes until the pork is tender.
- 5
Add the tofu and simmer for 5 minutes more.
- 6
Stir through the spring onions and serve hot with steamed rice.
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