Pork Belly and Aged Kimchi Stew

Name: Pork Belly and Aged Kimchi Stew
Total time: 30 min
Yield: 2 Porções
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

Custo $12, economizar $8

Fonte: Recommended by CookGo

30 Min
2 Porções
$12

Pork Belly and Aged Kimchi Stew

Custo $12, economizar $8

Fonte: Recommended by CookGo

30 Min
2 Porções
$12

INGREDIENTES

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

PASSOS

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.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

25g
Proteína
15g
Carboidratos
30g
Gorduras

💡 Dicas

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.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.