Plato principal
Kimchi Jjigae (Korean Kimchi Stew)
40 minPara 3Nutri-Score C€€
C
40 min
40 minKimchi Jjigae (Korean Kimchi Stew)
receta de
wannabechefmatt
@wannabechefmatt
5 recetas
6 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
pork belly (chopped into bite-sized pieces)Carne200 g
onion (chopped)Frutas y verduras1 pieza
zucchini (chopped)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras4 piezas
firm tofu (drained and cut into squares)Fresco300 g
cooking oilDespensa15 ml
saltEspecias2 g
black pepperEspecias1 g
garlic powderEspecias2 g
Korean red pepper flakesEspecias10 g- gochujangDespensa20 g
kimchi (well fermented, chopped)Fresco250 g- kimchi juiceFresco60 ml
soy sauceDespensa10 ml- sesame oilDespensa10 ml
waterOtro600 ml
por ración
Nutrición
286kcal
- Carbohidratos
- 10 g
- Proteínas
- 15 g
- Grasas
- 21 g
lo que usará
Utensilios
Olla
Sartén
paso a paso
Preparación
- Paso 1
Prepare the ingredients
- Chop the pork belly, onion, zucchini and garlic.
- Drain the tofu and cut it into squares.
- Paso 2
Brown the pork belly
- Warm a small pot over medium heat with the oil.
- Add the pork belly and season with salt, black pepper and garlic powder.
- Blot away excess rendered fat with a paper towel if needed.
- Paso 3
Add aromatics and kimchi
- Add the minced garlic and chopped onion and mix.
- Stir in the Korean red pepper flakes and gochujang.
- Add the kimchi and its juice and mix well.
- Paso 4
Simmer the stew
- Add the soy sauce, sesame oil and water.
- Add the chopped zucchini and tofu.
- Cover with a lid and let it cook until the vegetables are tender.
- Paso 5
Serve
- Remove the lid and serve the stew hot.
