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Picture of Korean Kimchi Stew with Pork Belly and Tofu (Kimchi-jjigae)
asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2131 kcal 107 %
  • Fat 168 g 259 %
  • Saturated 62 g 309 %
  • Carbs 87 g 29 %
  • Fiber 22 g 88 %
  • Protein 74 g 148 %
  • Cholesterol 224 mg 75 %
  • Sodium 2606 mg 109 %
  • Calcium 1845 mg 184 %
  • Magnesium 255 mg 61 %
  • Potassium 5149 mg 110 %
  • Iron 13 mg 70 %
  • Zinc 8 mg 71 %
  • Phosphorus 984 mg 141 %
  • Vitamin A 370 µg 41 %
  • Vitamin C 17 mg 19 %
  • Thiamin (B1) 2 mg 131 %
  • Riboflavin (B2) 1 mg 82 %
  • Niacin (B3) 16 mg 98 %
  • Vitamin B6 1 mg 97 %
  • Folate equivalent (total) 446 µg 111 %
  • Vitamin B12 2 µg 84 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 2 mg 16 %
  • Vitamin K 637 µg 531 %

* 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.

Korean Kimchi Stew with Pork Belly and Tofu (Kimchi-jjigae)

Ingredients

  • 2 tbsp. unsalted butter
  • 1 large garlic clove, coarsely chopped
  • 1⁄2 lb. skinned pork belly, sliced into 1-inch chunks
  • 1⁄2 small white onion (3 oz.), coarsely chopped
  • 2 cups kimchi (16 oz.), coarsely chopped and juices reserved
  • 8 oz. firm tofu, cut into 1-inch cubes (1 cup)
  • 2 tsp. fish sauce
  • 1 tsp. sesame oil
  • 1 tsp. soy sauce
  • 2 medium scallions, coarsely chopped
  • Thinly sliced toasted nori, for topping (optional)
  • Steamed white rice, for serving

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