4 Serves
91 Mins
Prepare the ingredients by chopping the kimchi, slicing the pork belly into bite-sized pieces, and cutting the tofu into cubes.
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FrenchVitamin K
72 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
85 µg / 400 µgCalcium
323 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
315 mg / 1,250 mgPotassium
574 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
20 g / 20 gCholesterol
84 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat the cooking oil in a large pot over medium heat and sauté the pork belly until browned.
Add the kimchi to the pot and stir-fry for several minutes until softened, then add water or broth and bring to a boil.
Reduce the heat to low, cover the pot, and simmer the stew to allow the flavors to meld.
Add the tofu cubes and season with salt and pepper to taste, then cook for a final few minutes before serving hot.
71
g23
g21
g
American
Korean