Pork Belly and Aged Kimchi Stew

Name: Pork Belly and Aged Kimchi Stew
Total time: 30 min
Yield: 2 Portions
Ingredients: 🥬 1/2 head aged kimchi; 🍢 1/2 block tofu; 🥓 200g pork belly; 🧅 1/4 onion, sliced; 🌱 1/3 stalk green onion, sliced; 1 green chili, sliced; 1.5 cups anchovy kelp stock; 1 tbsp gochujang; 1.5 tbsp chili powder; 🧄 1/2 tbsp minced garlic; 🧂 1 tbsp soy sauce; 🍬 1/2 tbsp sugar; 🧂 Pinch of salt; Pinch of black pepper

Coût $12, économiser $8

Source: Recommended by CookGo

30 Min
2 Portions
$12

Pork Belly and Aged Kimchi Stew

Coût $12, économiser $8

Source: Recommended by CookGo

30 Min
2 Portions
$12

INGRÉDIENTS

Essential Ingredients
- 🥬 1/2 head aged kimchi
- 🍢 1/2 block tofu
- 🥓 200g pork belly
- 🧅 1/4 onion, sliced
- 🌱 1/3 stalk green onion, sliced
- 1 green chili, sliced
- 1.5 cups anchovy kelp stock
Seasoning Ingredients
- 1 tbsp gochujang
- 1.5 tbsp chili powder
- 🧄 1/2 tbsp minced garlic
- 🧂 1 tbsp soy sauce
- 🍬 1/2 tbsp sugar
- 🧂 Pinch of salt
- Pinch of black pepper

ÉTAPES

Cut tofu into bite-sized pieces, slice the onion, and diagonally slice the green onion and green chili.

In a bowl, mix all the seasoning ingredients to make the sauce.

In a pot, layer tofu, pork belly, aged kimchi, vegetables, and the prepared sauce.

Pour the anchovy kelp stock into the pot and bring to a boil over high heat for 5 minutes. Reduce to medium heat and simmer until the pork is fully cooked.

NUTRIMENTS

Par portion

🔥

450

Calories

25g
Protéines
15g
Glucides
30g
Graisses

💡 Astuces

Use well-fermented aged kimchi for the best flavor.You can substitute anchovy kelp stock with chicken or vegetable stock if unavailable.Serve with steamed rice for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.