Pork Kimchi Stew
Add more water as needed during cooking!
Ingredients
Main ingredients
- enoki mushrooms 50 g
- stew tofu 100 g
- green onion 40 g
- minced garlic 1 teaspoon
- napa cabbage kimchi 80 g
- pork shoulder 150 g
Seasonings/Sauce
- anchovy sauce 3 g
- soy sauce 2 g
- red chili powder 4.5 spoon
Nutrition summary
Carbohydrates
18.6 g
19%
Protein
42.9 g
45%
Fat
15.4 g
36%
Cooking steps
-
1
Sauté the pork shoulder in a heated pan until fat is rendered.
-
2
When the fat comes out, add 1.5 tablespoons of red chili powder and 1 tablespoon of minced garlic. Stir-fry together.
-
3
Add kimchi and stir-fry, then pour in 400ml of water, 0.5 tablespoon soy sauce, 0.5 tablespoon anchovy sauce, 1 beef stock cube, and 0.5 tablespoon allulose.
-
4
Close the lid and simmer for 20 minutes to let the pork fat fully release, then finish by adding green onion and tofu. Boil for another 2 minutes on medium heat.
