Pork Belly Kimchi Stew

Name: Pork Belly Kimchi Stew
Total time: 35 min
Yield: 843 g
Ingredients: green onion 88 g; tofu 300 g; anchovy sauce 10 g; triple-concentrated kombu tsuyu 10 ml; napa cabbage kimchi 180 g; fresh pork belly 250 g; soup stock cube 5 g

Cook 35 min Difficulty EASY 1,364 kcal

#high protein

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Ingredients

Main ingredients

green onion 88 g
tofu 300 g
anchovy sauce 10 g
triple-concentrated kombu tsuyu 10 ml
napa cabbage kimchi 180 g
fresh pork belly 250 g

Seasonings/Sauce

soup stock cube 5 g

Nutrition summary

Carbohydrates 32.92 g 10%

Protein 70.38 g 21%

Fat 102.09 g 69%

Serving size 843g

Cooking steps

1

Cut the pork belly into bite-sized pieces.
2

Slice the kimchi and onion into pieces easy to eat.
3

Stir-fry the pork belly in a pot to render the fat.
4

Add the kimchi and onion and stir-fry together.
5

Add gochugaru (Korean red pepper flakes), minced garlic, and soy sauce, and stir-fry.
6

Pour in water (or broth) and bring to a boil.
7

Add tofu and green onion, then simmer for 5 more minutes.
8

Season with salt and pepper to taste.

Pork Belly Kimchi Stew

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