My sister made this for husband's parents visiting from Korea. They loved it!

orangfairy
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat sesame oil in a large saucepan over medium-high heat. Add pork and cook until no longer pink in the center, 5 to 7 minutes. Stir garlic into pork mixture and cook until fragrant, about 1 minute.

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  • Stir dashi stock and kimchi into the pork mixture; bring to a boil. Stir in gochujang and gochugaru; simmer until stew is thickened slightly, about 20 minutes.

  • Stir tofu, zucchini, onion, and green chile peppers into the stew; cook until tender, about 5 minutes. Remove from heat and garnish with green onion.

Cook's Note:

If you can't find some of the ethnic ingredients, look for grocery store substitutes: there's bound to be something close to it.

Nutrition Facts

206 calories; 12.4 g total fat; 22 mg cholesterol; 1205 mg sodium. 10.3 g carbohydrates; 15 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
10/25/2017
This turned out really good. I did make a couple of changes and I'll explain what they were and why. My kimchi was leftover from some I made awhile back that used a bunch of Korean chilie and it was super spicy so I left that out. If the kimchi you are using is not spicy then you will want to add the Korean chile this recipe calls for. My other change is that the block of tofu in my freezer was not as big as I thought it was so I threw in some frozen peas I found in there and also dried mushrooms to fill the void. The green onion garnish never made it to the picture but they are a must to top the soup. This reminded me of a hot and sour soup but better. Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/25/2017
This turned out really good. I did make a couple of changes and I'll explain what they were and why. My kimchi was leftover from some I made awhile back that used a bunch of Korean chilie and it was super spicy so I left that out. If the kimchi you are using is not spicy then you will want to add the Korean chile this recipe calls for. My other change is that the block of tofu in my freezer was not as big as I thought it was so I threw in some frozen peas I found in there and also dried mushrooms to fill the void. The green onion garnish never made it to the picture but they are a must to top the soup. This reminded me of a hot and sour soup but better. Read More
Rating: 4 stars
10/25/2017
This turned out really good. I did make a couple of changes and I'll explain what they were and why. My kimchi was leftover from some I made awhile back that used a bunch of Korean chilie and it was super spicy so I left that out. If the kimchi you are using is not spicy then you will want to add the Korean chile this recipe calls for. My other change is that the block of tofu in my freezer was not as big as I thought it was so I threw in some frozen peas I found in there and also dried mushrooms to fill the void. The green onion garnish never made it to the picture but they are a must to top the soup. This reminded me of a hot and sour soup but better. Read More