Korean-Style Braised Aged Kimchi and Pork recipe - ingredients, nutrition and when to eat it
This home-style dish is made by slowly braising well-fermented kimchi and pork in a small amount of broth, then serving it with tofu.
This home-style dish is made by slowly braising well-fermented kimchi and pork in a small amount of broth, then serving it with tofu. The tangy, spicy kimchi goes well with tender pork and tofu, making it a comforting choice when you’re in the mood for a bowl of rice.
World cuisine · 55 minutes to cook
Tips: If the kimchi is very sour, add a little more sugar. Taste the broth at the end and adjust the seasoning.
Tips: Cook over low heat so the kimchi doesn’t stick to the bottom of the pot, and spoon some broth over it once or twice as it cooks.
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Ingredients (1 serving)
- Aged kimchi — 180 g
- Pork leg — 120 g
- Tofu — 100 g
- Onion — 40 g
- Green onion — 15 g
- Garlic — 2 pc
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Water — 300 ml