Pork and Kimchi Stew (Dwaejigogi Kimchijjigae)

Forget going out to eat or ordering takeout every time you crave Korean food. Try making Pork and Kimchi Stew (Dwaejigogi Kimchijjigae) at home. One serving contains 303 calories, 18g of protein, and 22g of fat. This gluten free, dairy free, and ketogenic recipe serves 2 and costs $1.79 per serving. Winter will be even more special with this recipe. 53 people have made this recipe and would make it again. It works well as a main course. A mixture of fistfuls kimchi, gochujang, rice wine, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by My Korean Kitchen. With a spoonacular score of 72%, this dish is good. Similar recipes include Pure Comfort Food: Braised Pork Belly Kimchi Stew, Dinner Tonight: Kimchi Jigae (Kimchi Stew), and Spicy Kimchi Stew (kimchi Jjigae).

Servings: 2

 

Ingredients:

¼ tsp minced garlic

1 tsp Gochujang

1 green chili

2 sprinkles ground black pepper

2 tsp Korean chili powder

¼ small onion

200 g pork (shoulder loin)

1 tbsp refined rice wine

2 shiitake mushrooms

2 tsp soy sauce

½ stalk of a spring onion

150ml water

2 fistfuls Kimchi (Longer fermented Kimchi is better for this meal, however if your Kimchi is new, add 1 tbsp of vinegar into the Kimchi. It is like instant fermenting.)

Equipment:

knife

wok

pot

Cooking instruction summary:

Rinse the meat in running cold water.Marinade the meat with the refined rice wine and ground black pepper (for 15 minutes).Thin slice the mushrooms, onion and spring onion.Cut the tofu into medium size cubes.Make a long cut in the middle of the chili and wash out the seeds in cold water (Make sure you don’t touch them. Scrub it out with spoon or knife, if it is necessary. It makes you sting all night if you touch the seeds.) Then thin slice it.Pre heat the wok then add some vegetable oil.Add the Kimchi and stir it until it is cooked.Put the marinated meat into the bottom of the pot. Add all the other ingredients (Kimchi, mushrooms, onion, tofu, water and the sauce) except chili and spring onion.Boil the pot on high heat until it boils.Add the chili and spring onion near the end of boiling.Serve it.

 

Step by step:


1. Rinse the meat in running cold water.Marinade the meat with the refined rice wine and ground black pepper (for 15 minutes).Thin slice the mushrooms, onion and spring onion.

2. Cut the tofu into medium size cubes.Make a long cut in the middle of the chili and wash out the seeds in cold water (Make sure you don’t touch them. Scrub it out with spoon or knife, if it is necessary. It makes you sting all night if you touch the seeds.) Then thin slice it.Pre heat the wok then add some vegetable oil.

3. Add the Kimchi and stir it until it is cooked.

4. Put the marinated meat into the bottom of the pot.

5. Add all the other ingredients (Kimchi, mushrooms, onion, tofu, water and the sauce) except chili and spring onion.Boil the pot on high heat until it boils.

6. Add the chili and spring onion near the end of boiling.

7. Serve it.


Nutrition Information:

Quickview
303k Calories
18g Protein
21g Total Fat
6g Carbs
15% Health Score
Limit These
Calories
303k
15%

Fat
21g
33%

  Saturated Fat
7g
50%

Carbohydrates
6g
2%

  Sugar
2g
2%

Cholesterol
72mg
24%

Sodium
505mg
22%

Alcohol
1g
7%

Get Enough Of These
Protein
18g
37%

Vitamin B1
0.75mg
50%

Selenium
26µg
37%

Vitamin B3
5mg
27%

Vitamin B6
0.5mg
25%

Phosphorus
211mg
21%

Vitamin B2
0.3mg
18%

Zinc
2mg
17%

Vitamin A
640IU
13%

Manganese
0.26mg
13%

Potassium
428mg
12%

Vitamin B12
0.7µg
12%

Vitamin K
10µg
10%

Vitamin B5
0.95mg
9%

Fiber
2g
9%

Iron
1mg
9%

Magnesium
31mg
8%

Copper
0.13mg
6%

Vitamin C
5mg
6%

Vitamin E
0.8mg
5%

Calcium
34mg
3%

Folate
12µg
3%

covered percent of daily need
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