Kimchi Jjigae with Pork

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Korean · 35 min · Pork · gluten-free, dairy-free, low-carb

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Ingredients

• 1/2 lb pork shoulder, sliced
• 1 1/4 cups well-fermented napa kimchi
• 1/4 cup kimchi brine
• 1 block firm tofu, cubed
• 3/4 tbsp gochugaru chili flakes
• 2 cloves garlic cloves, minced
• 1 onion onion, sliced
• 2 stalks green onions
• 3/4 tsp toasted sesame oil

Method (tap to check — screen stays awake)

1. Saute pork with sesame oil in a pot over medium-high heat 4 minutes until it loses its pink color.
2. Add kimchi and gochugaru and stir-fry 5 minutes to deepen the flavor.
3. Pour in kimchi brine and 3 cups water, add onion, and bring to a boil.
4. Lower to a simmer and cook 12 minutes until the kimchi is soft.
5. Add tofu and garlic and simmer 5 more minutes.
6. Top with green onions and serve bubbling with rice.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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