Gochujang Kimchi Jjigae (Kimchi Stew)
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Ingredients1 h 10 m servings 286 cals
Original recipe yields 4 servings
- Combine water and anchovies in a large saucepan to form the stock. Boil for 30 minutes. Remove anchovies.
- Stir zucchini, tofu, mushrooms, kimchi, kimchi juice, onion, pork belly, fish sauce, garlic, chili pepper paste, sugar, and pepper into the prepared stock. Bring to a boil; cook 15 minutes. Top with green onion.
Per Serving: 286 calories; 20.2 g fat; 14.4 g carbohydrates; 14.8 g protein; 32 mg cholesterol; 1923 mg sodium. Full nutrition