Plat
Kimchi Jjigae (Korean Kimchi Stew)
40 minPour 3Nutri-Score C€€
C
40 min
40 minKimchi Jjigae (Korean Kimchi Stew)
recette de
wannabechefmatt
@wannabechefmatt
5 recettes
6 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
pork belly (chopped into bite-sized pieces)Viandes200 g
onion (chopped)Fruits et légumes1 morceau
zucchini (chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes4 morceaux
firm tofu (drained and cut into squares)Produits frais300 g
cooking oilÉpicerie15 ml
saltÉpices2 g
black pepperÉpices1 g
garlic powderÉpices2 g
Korean red pepper flakesÉpices10 g- gochujangÉpicerie20 g
kimchi (well fermented, chopped)Produits frais250 g- kimchi juiceProduits frais60 ml
soy sauceÉpicerie10 ml- sesame oilÉpicerie10 ml
waterAutres600 ml
par portion
Nutrition
286kcal
- Glucides
- 10 g
- Protéines
- 15 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
pas à pas
Préparation
- Étape 1
Prepare the ingredients
- Chop the pork belly, onion, zucchini and garlic.
- Drain the tofu and cut it into squares.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Serve
- Remove the lid and serve the stew hot.
