Korean-style Kimchi Jjigae

Korean-style Kimchi Jjigae is a hearty and flavorful stew that combines fermented kimchi with tofu and vegetables, making it a comforting dish perfect for any season. This healthy version highlights fresh ingredients and offers a delicious balance of spicy and savory flavors.

Ingredients

• kimchi - 200 grams
• tofu (firm) - 150 grams
• pork belly (sliced) - 100 grams
• onion - 1 medium, sliced
• green onions - 2 stalks, chopped
• garlic - 3 cloves, minced
• ginger - 1 teaspoon, minced
• gochugaru (Korean red pepper flakes) - 1 tablespoon
• soy sauce - 1 tablespoon
• sesame oil - 1 teaspoon
• water - 500 milliliters
• mushrooms (shiitake or enoki) - 100 grams
• zucchini - 1 small, sliced
• carrot - 1 small, sliced

Steps

1. In a pot, heat sesame oil over medium heat. Add the sliced pork belly and cook until browned.
2. Add the sliced onion, minced garlic, and ginger, and sauté until the onion becomes translucent.
3. Stir in the kimchi and gochugaru, cooking for around 3-5 minutes until the kimchi is heated through.
4. Pour in the water and bring to a boil, then reduce the heat to a simmer.
5. Add the sliced zucchini, carrot, and mushrooms to the pot and let simmer for about 10 minutes.
6. Cut the tofu into cubes and gently add it to the pot along with the soy sauce. Simmer for another 5 minutes.
7. Finally, stir in the chopped green onions, and remove from heat. Serve hot.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 30 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in probiotics from kimchi, which supports gut health.
• High in protein from tofu and pork, aiding muscle repair and growth.

Tags