Servings: 4 servings
Calories: 427kcal
Ingredients
- 8 ounces pork belly sliced into bite-size pieces
- 2 cups well-fermented napa cabbage kimchi chopped
- 1/4 cup kimchi juice
- 1/2 small onion sliced
- 3 cloves garlic minced
- 1 tablespoon gochugaru
- 3 cups anchovy-kelp broth or water
- 1 tablespoon soy sauce
- 8 ounces firm tofu cut into 1/2-inch slices
- 2 scallions sliced
- 1 green chili sliced (optional)
- 1 teaspoon toasted sesame oil
Instructions
- Put the pork belly in a heavy pot over medium heat and cook for 4 to 5 minutes until the fat renders and the pork starts to brown.
- Add the kimchi, onion and garlic and stir-fry for 5 minutes, until the kimchi softens and smells toasty.
- Sprinkle in the gochugaru and stir for 30 seconds, then add the kimchi juice, broth and soy sauce. Bring to a boil.
- Reduce the heat and simmer, partly covered, for 15 minutes so the kimchi becomes tender and the broth deepens.
- Lay the tofu slices on top and add the scallions and chili. Simmer 5 minutes more. Drizzle with sesame oil and serve bubbling.
Notes
Kimchi that has turned noticeably sour gives the best stew, so this is the moment for the bottom of the jar. Taste before serving; very sour kimchi may need a pinch of allulose to round it out.
Chef's Tip: Stir-frying the kimchi in pork fat before any liquid goes in is the step that builds deep flavor. Do not skip it.
Keto Swap: Many recipes add a teaspoon of sugar to balance the acidity. A pinch of allulose does the same if needed. Serve with cauliflower rice instead of white rice.
Success Tip: Swap the pork for a can of tuna in oil, a popular weeknight version in Korea, or add mushrooms for a lighter stew.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 427kcal | Protein: 18g | Fat: 37g | Fiber: 3.7g
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