Hoofdgerecht
Kimchi Jjigae (Korean Kimchi Stew)
40 minVoor 3Nutri-Score C€€
C
40 min
40 minKimchi Jjigae (Korean Kimchi Stew)
recept van
wannabechefmatt
@wannabechefmatt
5 recepten
6 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
pork belly (chopped into bite-sized pieces)Vlees200 g
onion (chopped)Groente en fruit1 stuk
zucchini (chopped)Groente en fruit1 stuk
garlic (minced)Groente en fruit4 stukken
firm tofu (drained and cut into squares)Vers300 g
cooking oilVoorraadkast15 ml
saltKruiden en specerijen2 g
black pepperKruiden en specerijen1 g
garlic powderKruiden en specerijen2 g
Korean red pepper flakesKruiden en specerijen10 g- gochujangVoorraadkast20 g
kimchi (well fermented, chopped)Vers250 g- kimchi juiceVers60 ml
soy sauceVoorraadkast10 ml- sesame oilVoorraadkast10 ml
waterOverig600 ml
per portie
Voedingswaarden
286kcal
- Koolhydraten
- 10 g
- Eiwitten
- 15 g
- Vetten
- 21 g
wat u gebruikt
Keukengerei
Soeppan
Koekenpan
stap voor stap
Bereiding
- Stap 1
Prepare the ingredients
- Chop the pork belly, onion, zucchini and garlic.
- Drain the tofu and cut it into squares.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Serve
- Remove the lid and serve the stew hot.
