Braised Aged Kimchi and Pork recipe - ingredients, nutrition and when to eat it
This home-style side dish is made by slowly braising well-fermented kimchi and pork in just enough broth.
This home-style side dish is made by slowly braising well-fermented kimchi and pork in just enough broth. The tangy, spicy kimchi soaks up the pork’s savory flavor, making it a satisfying match for dinner.
Side dishes · 70 minutes to cook
Nutrition (per 690g serving): 348.2 kcal · protein 35.9g · carbohydrate 20.9g · fat 13.4g · sodium 1310.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kimchi brine tastes very sour, add a little sugar to round out the flavor.
Tips: Pork shoulder or belly works well in place of pork leg.
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Ingredients (1 serving)
- Well-fermented napa cabbage kimchi — 180 g
- Pork shoulder — 150 g
- Onion — 0.5 pc
- Green onion — 0.5 stalk
- Minced garlic — 1 tsp
- Korean red pepper flakes — 0.5 Tbsp
- Sugar — 0.5 tsp
- Water — 250 ml