Kimchi Jjigae
Ingredients
- For the stew
- 180 g skinless pork belly
- 1 tbsp rice wine
- ground black pepper
- 0.75 cup aged kimchi
- 30 g small brown onion
- 5 g small green onion
- 50 g small shiitake mushrooms
- 150 g firm tofu
- 1 cup water
- 1 tbsp Korean chili flakes
- 1 tbsp soy sauce
- 1 tsp Korean chili paste
- 0.25 tsp minced garlic
Per serving (estimate)
350 kcal · 20 g protein · 30 g carbs · 15 g fat · 5 g fibre
Method
Follow the original method at mykoreankitchen.com.