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pork

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner, while tofu is plant-based and budget-friendly.

tofu

🥗Healthier: tempeh

💰Cheaper: extra firm tofu

Tempeh offers a nuttier flavor and more protein.

gochugaru

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika can mimic the color and mild heat of gochugaru.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option.

Prepare 350g of pork, preferably pork shoulder or pork belly, and cut it into bite-sized pieces.

Slice half an onion thickly.

Chop one small green onion diagonally.

Cut the kimchi into bite-sized pieces without removing the filling.

In a pan, add a tablespoon of oil and heat it up.

Add the pork to the pan and stir-fry until browned.

Add 1 tablespoon of minced garlic and the sliced onion to the pan and continue to stir-fry.

Once the pork is browned, add the chopped kimchi and stir-fry again.

Season with 1 tablespoon of soy sauce, 2 tablespoons of tuna sauce, and 3 tablespoons of cooking wine.

Add 2 tablespoons of gochugaru and 1 tablespoon of sugar, mixing well.

Pour in 100ml of kimchi juice and 300ml of water, adjusting the amount of water based on desired soupiness.

Cover the pot and let it simmer.

Cut 200g of tofu into bite-sized pieces and add it to the stew after it has simmered for a while.

Adjust seasoning with salt or fish sauce if needed, based on the saltiness of the kimchi.

Add the chopped green onion at the end and sprinkle some gochugaru on top.

Finish with a tablespoon of sesame oil for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens