Kimchi jjigae without gochujang
- Good for lunch
- Good for dinner
Less suited for breakfast.
Spicy kimchi stew with tofu, pork belly and actual chilli without chilli paste; 6 servings.
6 servingsFinal yield 2,200 g
Ingredients
- 500 gCabbage, kimchi
- 400 gTofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)
- 350 gPork, fresh, belly, raw
- 180 gOnions, raw
- 20 gGarlic, raw
- 8 gSpices, pepper, red or cayenne
- 45 gSoy sauce made from soy and wheat (shoyu)
- 12 gSesame oil
- 900 gBeverages, water, tap, drinking
Method
- Slice pork belly thinly, cut kimchi shorter, cube tofu to 2 cm and finely dice onion.
- Warm sesame oil with pork, onion and garlic in a pot for two minutes; add chilli and stir 30 seconds.
- Add kimchi, shoyu and water. Bring to a boil and simmer uncovered 18 minutes so kimchi flavours broth.
- Add tofu and heat gently five more minutes; pork must be hot throughout and tofu should stay cubed.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,457.2 kcal
- Protein
- 82.2 g
- Fat
- 218.6 g
- Total carbohydrate (by difference)
- 53.6 g
- Total dietary fibre (USDA)
- 17.6 g
- Saturated fatty acids
- 73.3 g
- Sodium
- 5,170.9 mg
- Salt (sodium × 2.5)
- 12.9 g
Per serving
- Energy
- 409.5 kcal
- Protein
- 13.7 g
- Fat
- 36.4 g
- Total carbohydrate (by difference)
- 8.9 g
- Total dietary fibre (USDA)
- 2.9 g
- Saturated fatty acids
- 12.2 g
- Sodium
- 861.8 mg
- Salt (sodium × 2.5)
- 2.2 g
Per 100 g of finished food
- Energy
- 111.7 kcal
- Protein
- 3.7 g
- Fat
- 9.9 g
- Total carbohydrate (by difference)
- 2.4 g
- Total dietary fibre (USDA)
- 0.8 g
- Saturated fatty acids
- 3.3 g
- Sodium
- 235 mg
- Salt (sodium × 2.5)
- 0.59 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
- Allergen status requires review.
Allergens
Allergens are not verified.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal
- USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal