Pork Neck Tofu Kimchi Stew

Name: Pork Neck Tofu Kimchi Stew
Total time: 25 min
Yield: 2750 g
Ingredients: Frozen Pork Neck 350 g; Tofu for Stew (made with domestic organic soybeans) 300 g; Water (Mineral Water) 1400 ml; Frozen Green Onion 30 g; Fresh Onion 80 g; Domestic Minced Garlic 60 g; Domestic Anchovy Stock Powder 30 g; Aged Kimchi 500 g

Cook 25 min Difficulty EASY 1,428 kcal

#High Protein #Low Sugar

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Ingredients

Main ingredients

Frozen Pork Neck 350 g
Tofu for Stew (made with domestic organic soybeans) 300 g
Water (Mineral Water) 1400 ml
Frozen Green Onion 30 g
Fresh Onion 80 g
Domestic Minced Garlic 60 g
Domestic Anchovy Stock Powder 30 g
Aged Kimchi 500 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 48.27 g 14%

Protein 101.48 g 29%

Fat 88.65 g 57%

Serving size 2750g

Cooking steps

1

Add frozen pork neck, 1.4ml water, and 2 tablespoons of anchovy stock powder to a pot without thawing the pork.
2

Add frozen minced garlic and aged kimchi, then bring to a boil.
3

Once the pork neck thaws in the boiling water, cut it into appropriate sizes. Add one chopped onion and frozen green onions, and boil for another 10 minutes.

Pork Neck Tofu Kimchi Stew

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