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Picture of Kimchi Jjigae
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1636 kcal 82 %
  • Fat 112 g 172 %
  • Saturated 36 g 181 %
  • Carbs 94 g 31 %
  • Fiber 18 g 74 %
  • Protein 69 g 138 %
  • Cholesterol 122 mg 41 %
  • Sodium 1569 mg 65 %
  • Calcium 1770 mg 177 %
  • Magnesium 223 mg 53 %
  • Potassium 3757 mg 80 %
  • Iron 12 mg 66 %
  • Zinc 8 mg 69 %
  • Phosphorus 896 mg 128 %
  • Vitamin A 169 µg 19 %
  • Vitamin C 40 mg 45 %
  • Thiamin (B1) 1 mg 120 %
  • Riboflavin (B2) 1 mg 68 %
  • Niacin (B3) 13 mg 81 %
  • Vitamin B6 1 mg 88 %
  • Folate equivalent (total) 426 µg 107 %
  • Vitamin B12 1 µg 60 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 1 mg 9 %
  • Vitamin K 443 µg 370 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Kimchi Jjigae

Ingredients

  • 6 oz. pork belly or pork shoulder or 4 oz. bacon
  • 1 small onion, finely chopped
  • 2 cups chopped Napa cabbage kimchi with juices
  • 2 Tbsp. gochugaru (coarse Korean hot pepper flakes)
  • 1 Tbsp. gochujang (Korean hot pepper paste)
  • 8 oz. firm tofu, cut into 1" pieces
  • 2 scallions, thinly sliced
  • Cooked rice (for serving)

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