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Mae's Kimchi Stew


"My sister made this for husband's parents visiting from Korea. They loved it!"
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46 m servings 206 cals
Original recipe yields 4 servings

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  • Prep

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  1. 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.
  2. 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.
  3. 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

Per Serving: 206 calories; 12.4 g fat; 10.3 g carbohydrates; 15 g protein; 22 mg cholesterol; 1205 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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...